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4.80 from 10 votes

Instant Pot Low Carb Chicken Marsala

This recipe is healthy and delicious
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Method: Instant Pot
Servings: 4
Calories: 397kcal
Author: Corinne Schmitt

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 10 oz sliced mushrooms
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • ½ cup dry marsala wine
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ cup heavy whipping cream
  • 1/8 teaspoon xanthan gum
  • Salt and pepper
  • Parsley
  • Mashed cauliflower

Instructions

  • Add chicken breasts to Ziploc bag. Pound to 1/4 inch thick using a kitchen mallet. Pat chicken breast dry with paper towels and season on both sides with salt and pepper.
  • Press Sauté on Instant Pot and add oil when the display reads HOT.
  • Add garlic and mushrooms. Cook and stir for 2-3 minutes.
  • Deglaze with chicken broth.
  • Stir in marsala wine, lemon juice, and oregano.
  • Add chicken breasts on top of the mushrooms and press down until they are submerged by the sauce.
  • Secure the Instant Pot lid and turn valve to sealing.
  • Press Manual/Pressure Cook and set time to 5 minutes.
  • When cook time ends, quick release pressure. Press Cancel button.
  • Move chicken breasts to a plate and press Sauté button.
  • Add heavy whipping cream. Stir well. Scoop out some sauce into a small bowl, add xanthan gum and mix well. 
  • Pour into the pot and stir until sauce thickens, press cancel to stop sauté mode.
  • Add chicken back in and let marinate in sauce for one or two minutes.
  • Serve with mashed cauliflower and garnish with parsley

Nutrition

Calories: 397kcal | Carbohydrates: 9g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 326mg | Potassium: 937mg | Fiber: 1g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg