Creamy Chicken Artichoke Stew – Pressure Cooker

Instructions:

Heat the pressure cooker over medium heat, or if using an electric pressure cooker, set to the sauté or brown setting and melt the butter. Add the onion and celery, season with salt and pepper and cook, stirring occasionally until softened. Add the garlic and cook 30 to 60 more seconds.

Add the chicken stock, chicken thighs, lemon juice, and red pepper flakes along with 1 teaspoon of salt, stirring to combine. Lock the lid in place and bring to high pressure. Cook for 12 minutes then let the pressure naturally release for 10 minutes. Quick release any remaining pressure.

Remove the chicken from the pot and set aside. Add the cream cheese, spinach, and artichoke hearts to the pot and turn the cooker back to the sauté setting, stirring occasionally until the spinach is wilted and the cream cheese is melted and incorporated into the stew.

While the spinach is cooking, shred the chicken and season with salt and pepper. Add the chicken back to the stew with the dill and taste the soup for salt and pepper.

Serve with sliced scallions and parmesan cheese.