1¹⁄₂lbs (680g) boneless, skinless chicken breasts

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

2 tbsp butter

²⁄₃ cup chicken broth

2 tbsp fresh lemon juice

4 garlic cloves, minced

1¹⁄₂ cups canned artichoke hearts, drained and quartered

2 tbsp capers

¹⁄₂ tsp Italian seasoning blend

¹⁄₄ cup white cooking wine

1 Season the chicken breasts with the sea salt and black pepper.

2 Select Sauté (Normal) and add the butter to the pot. Once the butter is melted, add the chicken breasts and sear for 4 minutes per side or until browned.

3 Add the chicken broth, lemon juice, garlic, artichoke hearts, capers, Italian seasoning, and wine to the pot.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 10 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

6 Open the lid. Transfer the chicken to serving plates and pour ¹⁄₄ cup of the artichoke mixture and broth over the chicken. Serve hot.

tip To make this recipe dairy-free, substitute 2 tbsp avocado oil for the butter.