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Instant Pot® Chicken Marsala
Instant Pot® Chicken Marsala
Get ready to impress your dinner guests with this delicious and easy Instant Pot® Chicken Marsala recipe! Made with flavorful seasonings and a creamy Marsala sauce, this dish is sure to become a household favorite. Follow our step-by-step instructions to create this mouth-watering meal in just 55 minutes.
Ingredients
- ¼ cup coconut flour
- 1-1/2 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- sea salt and black pepper to taste
- 2 lbs. boneless skinless chicken breasts, pounded to ¼“ thick
- 2-3 tablespoons extra virgin olive oil divided
- 2 tablespoons unsalted butter
- 8 oz. baby Portobello mushrooms sliced
- ½ medium red onion chopped
- ¾ cup sweet Marsala wine
- ¾ cup chicken broth preferably organic
- ¼ cup heavy cream
- 4 oz. cream cheese room temp and cut into chunks
- ¼ cup fresh parsley chopped
Instructions
- Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
- Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.
- Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.
- Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.
- Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes.
- Add Marsala wine and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.
- Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust setting to “high.” Set cook time to 10 minutes.
- When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.
- To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
- Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 461kcal (23%)Carbohydrates: 12g (4%)Protein: 37g (74%)Fat: 26g (40%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 136mg (45%)Sodium: 265mg (12%)Potassium: 810mg (23%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 735IU (15%)Vitamin C: 4mg (5%)Calcium: 51mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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