Instant Pot Chicken Marsala – Keto and Low Carb

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!

Instant Pot Chicken Marsala - Keto and Low Carb

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.

Instant Pot Chicken Marsala - Keto and Low Carb

Add the butter to the pot and sauté the mushrooms.

Instant Pot Chicken Marsala - Keto and Low Carb

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!

Instant Pot Chicken Marsala - Keto and Low Carb

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

Instant Pot Chicken Marsala - Keto and Low Carb

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 .  

Instant Pot Chicken Marsala - Keto and Low Carb

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

Instant Pot Chicken Marsala - Keto and Low Carb

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

Instant Pot Chicken Marsala - Keto and Low Carb

Serve with your favorite veggie or zucchini noodles and enjoy!

Instant Pot Chicken Marsala - Keto and Low Carb

Instant Pot Chicken Marsala - Keto and Low Carb

Instant Pot Chicken Marsala - Keto and Low Carb

Instant Pot Chicken Marsala - Keto and Low Carb

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

Instant Pot DUO80 8 Qt 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

Instant Pot Chicken Marsala - Keto and Low Carb

Makes 6 Servings

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

 

 

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!

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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