Instant Pot Chicken Marsala
A creamy, low carb twist on an Italian classic, chicken marsala, using the instant pot!
instant pot chicken marsala
boneless skinless chicken thighs
salt and pepper
(to season chicken thighs)
shallot, roughly chopped
(or additional chicken broth)
baby bella mushrooms
pink himalayan salt
Press Saute function on Instant Pot and add 1 tbsp oil. Allow to heat (1-2 minutes).
Season chicken breast cutlets generously with salt and pepper while the instant pot is heating and add the chicken, searing them on each side, about 2-3 minutes.
Remove browned chicken breasts to plate.
Add in a remaining oil along with the chopped shallots and saute for 2-3 minutes, or until translucent. Add the garlic and cook 30 seconds until fragrant.
Add in the Marsala wine (if using) and deglaze the pan, by scraping up any browned bits of shallot or chicken off bottom of the pan. If you are not using wine, replace with chicken broth.
Stir in broth, heavy cream, butter, and mushrooms.
Return browned chicken back to Instant Pot and toss in the sauce.
Place lid on the pressure cooker, turn valve to sealed and set Manual High Pressure for 5 minutes.
Once cook time has elapsed, let pressure release naturally for 5 minutes (this helps to keep the chicken from getting tough). Then release any remaining pressure manually by turning the valve.
Remove chicken breasts to serving platter. Turn off Instant Pot and then turn back to Saute.
Whisk the xanthan gum into the sauce and stir constantly as it cooks for about 2-3 minutes, until thickened and bubbly.
Pour the sauce over the chicken and serve immediately.
Best stored in an air tight container in the fridge up to 5 days.
Net Carbs: 6g
Yields: 4 servings