Instant Pot Chicken Marsala – Keto and Low Carb

I make this chicken marsala in my Instant Pot and it’s so creamy and full of flavor!  I add mascarpone cheese to thicken the sauce and add some healthy fat to it.  This one pot meal is delicious and sure to satisfy!

Ingredients

2 pounds chicken breasts, sliced into large chunks

8 ounces Baby Bella mushrooms (or button), sliced

1 cup chicken stock

1/2 cup mascarpone cheese

1/4 cup heavy cream

2/3 cup marsala wine

3 garlic cloves, minced

1 teaspoon dried basil

1 tablespoon fresh parley, chopped

3 tablespoons olive oil

1/4 cup butter

1/2 teaspoon Xanthan Gum

Salt & Pepper to taste

Preparation

Turn the instant pot setting to sauté.  

Add in the the olive oil, chicken, basil, salt and pepper, and sauté about 3 minutes on each side.  Remove the chicken and set aside.

Add the butter to the pot and sauté the mushrooms.

Allow them to get some good color, then remove and set aside.  Add in the garlic and sauté for 20 seconds, careful not to burn it!

Deglaze the pot with the marsala wine, scraping up the brown bits on the bottom.

Stir in the chicken stock and most of the parsley (reserving some for garnish), then add the chicken and mushrooms back in.  Turn off the instant pot and set to pressure cook for 10 minutes, then instant release the pressure.

Remove the chicken and mushrooms, then set the instant pot back to the sauté setting .  

Stir in the mascarpone cheese, heavy cream and Xanthan Gum.  

Then add the chicken back in and cook an additional 5-8 minutes or until thickened.  

Serve with your favorite veggie or zucchini noodles and enjoy!

The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Check out my other Instant Pot recipes!

Instant Pot No-Bean Chili

Easy Instant Pot “Roasted” Chicken

Instant Pot One Hour Chicken Stock

Instant Pot Butter Chicken

Best Instant Pot Roast with Gravy

Makes 6 Servings

Macros:  Fat 31 grams – Protein 39 grams – Carbs (net) 2 grams

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Instant Pot Chicken Marsala - Keto and Low Carb

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

I make this chicken marsala in my Instant Pot and it's so creamy and full of flavor!  I add mascarpone cheese to thicken the sauce and add some healthy fat to it.  This one pot meal is delicious and sure to satisfy!

Course: Main Course

Servings: 6

Ingredients

• 2 pounds chicken breasts sliced into large chunks
• 8 ounces Baby Bella mushrooms or button, sliced
• 1 cup chicken stock
• 1/2 cup mascarpone cheese
• 1/4 cup heavy cream
• 2/3 cup marsala wine
• 3 garlic cloves minced
• 1 teaspoon dried basil
• 1 tablespoon fresh parley chopped
• 3 tablespoons olive oil
• 1/4 cup butter
• 1/2 teaspoon Xanthan Gum
• Salt & Pepper to taste

Preparation

1. Turn the instant pot setting to sauté.  Add in the the olive oil, chicken, basil, salt and pepper, and sauté about 3 minutes on each side.  Remove the chicken and set aside.  Add the butter to the pot and sauté the mushrooms.

2. Allow them to get some good color, then remove and set aside.  Add in the garlic and sauté for 20 seconds, careful not to burn it!  Deglaze the pot with the marsala wine, scraping up the brown bits on the bottom.

3. Stir in the chicken stock and most of the parsley (reserving some for garnish), then add the chicken and mushrooms back in.  Turn off the instant pot and set to pressure cook for 10 minutes, then instant release the pressure.

4. Remove the chicken and mushrooms, then set the instant pot back to the sauté setting .  Stir in the mascarpone cheese, heavy cream and Xanthan Gum, then add the chicken back in and cook an additional 5-8 minutes or until thickened.  Serve with your favorite veggie or zucchini noodles and enjoy!