Instant Pot Lemon Chicken with Artichokes and Asparagus

Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!

Instant Pot Lemon Chicken for DinnerEasy Instant Pot Lemon Chicken Recipe

This Instant Pot Lemon Chicken recipe with asparagus and artichokes is exactly why we love the Instant Pot! It cooks up delicious meals, using mostly hands-off cooking, and quickly! We love how flavorful this dish is with the bright lemon that compliments the earthy artichokes, asparagus and hearty chicken. This meal is pretty low-carb on its own, but if you’d like you can serve it alongside pasta, rice or cauliflower rice.

Of course, not all of the ingredients cook at the same time so there are a few steps in this recipe. It’s not difficult though, and it makes it so that you are mostly just placing ingredients inside the instant pot, and then letting it work it’s magic!

Here’s what you need:

  • SVO Farmer Focus chicken breasts
  • Dried oregano
  • Salt and Red Pepper Flakes
  • Garlic
  • Chicken stock
  • Lemon
  • Asparagus
  • Canned artichoke quarters
  • Arrowroot starch

Ingredients for Instant Pot Lemon Chicken

How to Prep Asparagus

Asparagus is in season throughout the spring. Look for asparagus in the store with medium sized spears that have dry tips. Try giving the tips of the asparagus a quick smell, it should be earthy and fresh. If it smells funky, pass on them.

To clean asparagus rinse the spears to remove any grit. The end of the spear is woody. You can snap off the bottom and they will naturally break where the woody part is. Alternatively, if you prefer not to lose too much asparagus you could cut off 1″ of the stem and peel a few layers off of an additional 1-2″ of the spears.

How To Cook Asparagus in the Instant Pot

The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente. For average asparagus:

  1. Clean the asparagus
  2. Place in instant pot and cook on low pressure for ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus. 
  3. Use the quick release function

Lemon chicken in instant pot

I am so happy to partner with my friends at SVO Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Shenandoah Valley Organic (SVO) is my go-to trusted, farmer focus, chicken company for years now because they pride themselves in producing the highest quality chicken grown on family-owned farms.

These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model

I love that with SVO Farmer Focus you know that they are supporting their farmers and is a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. How cool is that? So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

organic chicken for instant pot

If you like this chicken recipe, check out these others:

If you like this Instant Pot Recipe, check out these others:

Watch the video:


Instant Pot Lemon Chicken with Artichokes and Asparagus

Prep Time 00:05 Cook Time 00:09 Inactive Time 00:15 Total Time 00:29 Serves 4

Ingredients

  • 1-½ lbs. SVO Farmer Focus chicken breasts or chicken thigh
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pinch red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 tablespoon lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 2 bunches asparagus
  • 1- 15 ounce can artichoke quarters
  • 1 teaspoon arrowroot
  • Lemon wedges, to serve

Directions

  1. Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other.
  2. Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
  3. Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
  4. Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
  5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus and artichokes and serve with wedges of lemon.

Recipe Notes

  1. The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente.
  2. Yes this is supposed to say ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
  3. You do not need to thicken this sauce up, this step can be skipped and the sauce served as is.
  4. If you are looking for a more carb-heavy dinner serve over pasta or with rice.
  5. If your chicken has cooled too quickly in between steps, place the chicken back in the pot in the liquid when thickening up the sauce to warm up briefly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Strawberry Asparagus Salad with Bacon

Strawberry Asparagus Salad [gluten-free, paleo-friendly, dairy-free] | Lexi's Clean Kitchen

Let’s kick the season off with this Strawberry Asparagus Salad! This salad features all the spring veggies we all love, along with bacon and almonds! It’s also paleo-friendly, dairy-free, and grain-free! Omit the honey in the dressing to make this salad Whole30 compliant!

Asparagus Salad with strawberriesStrawberry Asparagus Salad with Bacon

Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently. This springtime salad is bursting with flavor and full of nutrients! Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken is the ultimate salad!

Here’s what’s in it:

  • Asparagus
  • Bacon
  • Strawberries
  • Almonds
  • Olive oil
  • Balsamic vinegar
  • Honey
  • Salt and Pepper
  • Baby Spinach (optional)

paleo strawberry spinach salad with asparagus

What to Serve with this Spring Dish

You can either serve this salad over a bed of baby spinach to make a plant based meal or you can add in grilled or pan-fried chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!

asparagus salad recipe

If you like this spring recipe, check out these others:

Strawberry Asparagus Salad with Bacon & Almonds

Prep Time 5 min Cook Time 10 min Total Time 0:15 Serves 4

Ingredients

  • 1 bunch fresh asparagus
  • 4 slices nitrate-free bacon
  • 2 cups fresh strawberries
  • 1/2 cup almonds, chopped
  • Optional: 1 lb grilled chicken breasts
  • Optional: 3 cups fresh spinach

Strawberry Vinaigrette

Directions

  1. Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
  2. In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
  3. Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
  4. Place all of the vinaigrette ingredients into a blender. Blend until well combined.
  5. For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Salmon Puttanesca

Easy Salmon Puttanesca

I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

Easy Salmon Puttanesca

Easy Salmon Puttanesca

I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

Easy Salmon Puttanesca

Easy Salmon Puttanesca

Prep Time 00:05 Cook Time 00:10 Total Time 0:15 Yields 2

Ingredients

    For the Salmon

    Puttanesca Sauce

    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes packed in oil, oil removed
    • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
    • 2 tablespoons extra-virgin olive oil
    • 1/2 onion, chopped
    • 1/2 tablespoon capers
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • 1/2 teaspoon basil
    • 1/2 teaspoon red pepper flakes
    • Optional: 1/4 cup kalamata olives, drained and pitted

    Directions

    1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
    2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
    3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
    4. Cut salmon into 6 oz. portions.
    5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
    6. Heat remaining oil in a medium skillet.
    7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
    8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
    8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

    Recipe Notes

    • Updated March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!