This creamy, decadent, and low-carb chicken Marsala is so easy to make in your Instant Pot®! This keto dish is perfect for a quick and easy weeknight dinner.
Ingredients
- boneless chicken breasts: 3 piece (cut into strips)
- ½ teaspoons salt: 1 piece (divided)
- ground black pepper: 0.5 tsp (divided)
- butter: 3 Tbsp (divided)
- olive oil: 2 Tbsp (divided)
- garlic: 2 clove (chopped)
- shallots: 2 Tbsp (minced)
- button mushrooms: 1 cup (sliced)
- chicken broth: 1 cup
- Marsala wine: 0.66667 cup
- water: 0.25 cup
- cornstarch: 1 Tbsp
- heavy whipping cream: 0.5 cup
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.
