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Instant Pot® Easy Chicken Marsala
Instant Pot® Easy Chicken Marsala
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Easy Instant Pot® creamy low-carb chicken Marsala, perfect for a quick keto weeknight dinner.
Ingredients:
  • 3 boneless chicken breasts, cut into strips
  • 1.5 teaspoons salt , divided
  • 0.5 teaspoon ground black pepper, divided
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 2 tablespoons minced shallots
  • 1 cup button mushrooms, sliced
  • 1 cup chicken broth
  • 0.66666668653488 cup Marsala wine
  • 1 tablespoon cornstarch
  • 0.5 cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Season chicken with salt and pepper. Saute chicken in Instant Pot® with butter and olive oil until golden brown, about 5 minutes. Remove chicken. Saute garlic, shallots, and mushrooms until tender, about 3 minutes. Deglaze with chicken broth for about 3 minutes. Return chicken to pot, cover with Marsala wine, then pressure cook on Poultry setting for 10 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for about 10 minutes. Then, quick-release the remaining pressure for about 5 minutes. Unlock and remove the lid, and switch to the Saute function. Stir in dissolved cornstarch in water and heavy whipping cream. Season with remaining salt and pepper, and cook until the sauce slightly thickens, approximately 5 minutes. Sprinkle fresh parsley before serving.

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