INSTANT POT CHICKEN MARSALA (PRESSURE COOKER)

A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot pressure cooker. Low carb, keto, and gluten free.

Instant Pot chicken marsala served in a bowl with mushrooms and a creamy brown sauce

This Instant Pot chicken marsala recipe is an easy weeknight dinner, taking only about 30 minutes for prep and cooking. It reminds me of other simple pressure cooked chicken dishes like chicken tikka masala or chicken with creamy mushroom gravy.

My favorite part about this recipe is the marsala wine sauce — rich, savory, and great when paired with sliced mushrooms. The creamy sauce is a mixture of dry marsala wine and heavy cream, and is thick enough to coat the chicken and mushrooms.

A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot pressure cooker. Low carb, keto, and gluten free.

Ingredients

• 2 boneless skinless chicken breasts


• 10 ounces cremini mushrooms sliced


• 3 cloves garlic minced


• 1/2 cup heavy whipping cream


• 1/2 cup dry marsala wine


• 1 tablespoon olive oil


• 1 tablespoon fresh lemon juice


• 1 tablespoon corn starch


• 1/2 teaspoon dried oregano


• salt and pepper


• chopped fresh parsley

Instructions

• Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.


• Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add garlic and mushrooms, cooking for a few minutes until they start to release their juices, stirring frequently. Turn off the saute mode.


• Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.


• Add heavy cream, lemon juice, and oregano, and stir everything together. Add chicken on top of the mushrooms, arranging the chicken in a single layer if possible. Press down on the chicken pieces so they’re barely submerged in the wine sauce.


• Secure the lid and seal the vent. Cook for 4 minutes at high pressure. As soon as it’s done, manually release the pressure.


• Uncover and transfer only the chicken to a plate.


• Turn on the saute mode. In a small bowl, combine corn starch with 2 tablespoons of cold water and stir until dissolved. Add to the pot and simmer for a few minutes to thicken the sauce a bit, stirring frequently. Turn off the saute mode.


• Add the chicken back to the pot to let it briefly soak up the sauce. Serve while hot and garnish with chopped fresh parsley.

Nutrition Info

• This recipe yields 13 g net carbs per serving.

RECIPE ADAPTED FROM https://www.savorytooth.com/

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