Creamy chicken in a marsala wine and mushroom sauce that is packed with flavor!
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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!
What’s in Keto Chicken Marsala Made in the Instant Pot?
- Chicken breasts
- Baby Bella mushrooms
- Chicken stock
- Mascarpone cheese
- Heavy cream
- Marsala wine
- Garlic cloves
- Dried basil
- Fresh parsley
- Olive oil
- Butter
- Xanthan Gum
- Salt & pepper to taste
*Exact measurements are listed in the recipe card below.
How to Make Instant Pot Chicken Marsala
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…
Easy Instant Pot “Roasted” Chicken
Instant Pot One Hour Chicken Stock
Best Instant Pot Roast with Gravy
Shop my favorite products on Amazon and check out my Keto Pantry List!
Instant Pot Chicken Marsala – Keto and Low Carb
Recipe Video
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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I want to make this but wine is not part of keto ??
When you cook with wine, most of it evaporates, so it’s not the same as drinking it.