Step 1

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

Step 2

When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.

Step 3

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 4

Add rice to the pot, then add back the chicken in one even layer. Spread pesto over the chicken.

Step 5

Layer on the artichoke hearts, 1/4 cup sundried tomatoes, cheese, remaining 1/4 cup sundried tomatoes, italian seasoning. Do not stir.

Step 6

Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.

Step 7

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.

Step 8

When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.

Step 9

Serve warm garnished with ribbons of fresh basil.