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January 25, 2017 / Chris Blum

Pressure Cooker Chicken and Artichoke Casserole

This one takes about 45 min since you have to brown the chicken and sausage. 

Ingredients:
1 lb hot italian sausage, removed from casing
1 lb chicken breasts
1 onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
1/2 c white wine
28 oz tomatoes, chopped
1 1/4 c chicken broth
1 c and 2 tbsp brown basmati rice
1 bag frozen artichoke hearts, defrosted
2 tsp smoked paprika
2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Place cooker in sauté mode and cook sausage until browned, breaking up with a wooden spoon . Remove and set aside. Add chicken and brown on both side, place with the sausage. Add the onion, peppers and garlic and cook until soft. Pour in the wine and deglaze until reduced almost all the way. 

Stir in the remaining ingredients and the chicken and sausage. 

Lock the lid and cook on high pressure (9-11 psi) and cook on high for 15 minutes. 

Stir before serving.

Serves 6 – 8.

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