Instant Pot Spinach & Artichoke Chicken

pressureluckcooking.com

Johnna Rodgers

⅓ cup all-purpose flour with a few sprinkles of salt, pepper and garlic powder added in

2 pounds chicken cutlets (thinly sliced chicken breast)

2 tablespoons extra-virgin olive oil

2 tablespoons (¼ stick) salted butter

1 yellow onion, diced

3 cloves garlic, minced or pressed

1 ½ cups garlic broth (e.g., Garlic Better Than Bouillon), chicken broth or vegetable broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

½ teaspoon black pepper

1 pound spinach

½ cup heavy cream or half-and-half

1 package Boursin or Alouette herb cheese (any flavor) or 4 ounces brick cream cheese (you can also make mine here)

½ cup grated Parmesan cheese

2 cups shredded mozzarella cheese

14-ounce can artichoke hearts, drained and ripped apart by hand (see Jeff's Tips)

Directions at pressureluckcooking.com

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