Keto Instant Pot Chicken Marsala

Name: Keto Instant Pot Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 pounds chicken breasts; 8 ounces baby bella mushrooms; 1 cup chicken stock; ½ cup mascarpone cheese; ¼ cup heavy cream; ⅔ cup marsala wine; 3 garlic cloves; 1 teaspoon dried basil; 1 tablespoon fresh parley; 3 tablespoons olive oil; ¼ cup butter; ½ teaspoon xanthan gum; salt & pepper to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
448 kcal
Course
Main Course
Cuisine
Italian

Keto Instant Pot Chicken Marsala

Iris Warren

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Creamy chicken in a marsala wine and mushroom sauce that is packed with flavor!

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Ingredients

Servings

2 pounds chicken breasts sliced into large chunks
8 ounces baby bella mushrooms or button, sliced
1 cup chicken stock
½ cup mascarpone cheese
¼ cup heavy cream
⅔ cup marsala wine
3 garlic cloves minced
1 teaspoon dried basil
1 tablespoon fresh parley chopped
3 tablespoons olive oil
¼ cup butter
½ teaspoon xanthan gum
salt & pepper to taste

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Instructions

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!