Easy Low-Carb Instant Pot Chicken Marsala
Calories: 299 Fat: 13G Net Carbs: 6G Protein: 40G
Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets. I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.
What wine is best to use for chicken marsala? Dry, marsala wine. Marsala wine has a deep, smokey flavor. It is perfect for really savory dishes like this one.
I often see this dish paired with mashed potatoes and green veggies. This is a comfort food dish for sure! Be sure to check out my mashed potatoes and brussels sprouts recipes. These side dishes will fit in perfectly!
If you are looking for an easy weeknight dinner, this works great. I am usually an advanced meal prepper. I cook my meals on the weekend and then I seal them up for the week. This is a great meal prep dish, too.
One of the first things I heard from others when I converted to a healthy lifestyle, is that you will get tired of eating chicken breasts. Chicken breasts can be really bland, but it truly depends on how you prepare it. Amazing flavor and spice is a must. Another crucial key for me, is the Instant Pot. Chicken in the Instant Pot can do no wrong! It always comes out tender, juicy, and filled with flavor.
Don’t have an Instant Pot? Don’t worry, I have made this recipe using my slow cooker. Check out the recipe here.
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Easy Instant Pot Chicken Marsala
Easy Instant Pot Chicken Marsala is a quick, creamy pressure cooker recipe with marsala wine, juicy chicken breasts, mushrooms, and a decadent sauce. This dish is great for meal prep and weeknight dinners.
Ingredients
- 4 skinless chicken breasts, 4-6 ounces each
- 1 cup sliced mushrooms
- 1 cup marsala cooking wine
- 2 garlic cloves chopped
- 1 cup low-sodium chicken broth
- 2 tablespoons shallots chopped
- 2 tablespoons heavy whipping cream
- 1 tablespoon water
- 1 tablespoon corn starch
- 1 teaspoon olive oil
- 1 tablespoon Better Than Bouillon Chicken Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
- 1 tablespoon parsley
Instructions
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Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.
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Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.
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Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.
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Add the mushrooms. Cook for 1-2 minutes.
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Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.
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Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.
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Seal the pot with the lid. Set the cooking time to Manual High-Pressure Cooking for 5 minutes.
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When the pot indicates it is finished, do not perform a quick release. Allow the steam to release naturally for 5 minutes.
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Combine the cornstarch and water in a small bowl. Create a slurry by mixing the two.
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Open the pot. Place the pot on the saute function. Add the slurry and heavy cream. Stir. This will thicken the sauce. If the sauce does not thicken enough for your preference, create an additional slurry using cornstarch and water.
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When the sauce has thickened, remove the chicken and sauce from the pot.
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Serve!
Recipe Notes
Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets. I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.
Dry, marsala wine is recommended. You can also use marsala cooking wine.
I like to use Better Than Bouillon Chicken flavor in conjunction with chicken broth. You also have the option to forego the chicken broth and use water instead.
The Better Than Bouillon provides amazing flavor for this recipe. You may not need much seasoning, salt and pepper to taste for this dish. Too much seasoning may result in your dish turning out too salty.
Keep in mind if you have leftover, extra sauce from this recipe, it can be used as gravy for mashed potatoes.
Cindy M.
February 11, 2018 @ 12:52 pm
How much of McCormick’s Grill Mates Montreal Chicken Seasoning do you use and when do you add it to the meal? The only place the seasoning is mentioned is in the ingredients list and without any measurement.
staysnatched
February 11, 2018 @ 6:29 pm
Hi there. You use the seasoning to taste. So just like you would add salt and pepper to taste.
Sues
February 12, 2018 @ 5:31 pm
I used to love Olive Garden in college, but haven’t been in years… This looks WAY more delicious!!
Dana DeVolk
February 12, 2018 @ 5:54 pm
This is my Husband’s favorite dish, making this for Valentine’s Day, thanks so much!
cakespy
February 13, 2018 @ 5:21 am
Oh my god, this looks so cozy, comforting, flavorful, delicious, P E R F E C T !
Lane | With Two Spoons
February 13, 2018 @ 8:19 am
Chicken Marsala is one of my favorites. My Instant Pot is one of my favorites. Match made in foodie heaven!
Marsha Brashears
March 10, 2018 @ 7:10 pm
I love this. Very good flavor. I did need more corn starch!
staysnatched
March 10, 2018 @ 8:52 pm
Wonderful. And I’m glad I added that note!
Jen
March 14, 2018 @ 6:06 pm
This makes way too much sauce and it’s very salty. My chicken breast were floating in there. I’d cut down the broth and marsala by half and use real marsala wine instead of cooking wine.
staysnatched
March 14, 2018 @ 6:33 pm
Hi there! Thank you for trying my recipe and thank you for the feedback! Please note that the majority of the items you mentioned were documented in the notes above, directly below the recipe. Additional sauce can be used to pair with side dishes, such as potatoes. I also recommend marsala wine and tips on how to keep the dish from being too salty. Low-sodium chicken broth is also a staple of mine.
Tracey
April 14, 2018 @ 1:32 pm
I’m dairy free…do you think I could just omit the heavy cream? Thank you
staysnatched
April 14, 2018 @ 6:42 pm
Correct! Almond milk only will work just fine.
Rhonda Nelson
April 15, 2018 @ 4:46 pm
Why do you call for 1Cup of low sodium chicken broth and then a little later add 1 T of better than bouillon chicken (without dilution) with the Marsala wine? I have never heard of using BTB by itself?
staysnatched
April 16, 2018 @ 9:12 pm
I do it that way because I enjoy the flavor it produces.
Christina
July 28, 2018 @ 5:47 pm
What if I use frozen chicken breasts? Should I just add a couple more minutes to the cooking time?
staysnatched
August 5, 2018 @ 6:55 pm
I haven’t tried frozen breasts. I’ve seen 12 minutes manual high pressure, but you may want to consult the Instant Pot website for guidance.