Step 1

Set Instant Pot to “Saute” function.

Step 2

Add the oil and saute onion and garlic, for 4-5 minutes, until fragrant.  Add carrots, celery, chicken, chicken broth and water, wild rice,  herbs de Provence, bay leaves, salt, pepper and cayenne.

Step 3

Set instant pot to high pressure for 25 minutes.  Naturally release for at least 10 minutes, then feel free to manually release.  Set back to “saute” function and shred the chicken using two forks.

Step 4

Add the frozen artichoke hearts and lemon juice and cook until heated through , about 5 minutes.

Step 5

Add a couple of big handfuls of chopped baby spinach (or arugula), and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.

Step 6

Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.

Step 7

Enjoy!!!