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Creamy chicken in a marsala wine and mushroom sauce that is packed with flavor!
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 Low Carb easy one pot meal is absolutely delicious and sure to satisfy!
How to Make Instant Pot Chicken Marsala
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
More Keto and Low Carb Instant Pot recipes…
Instant Pot Baby Back Ribs
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 Ropa Vieja
Instant Pot Pork Carnitas
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. 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!
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