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Instant Pot Chicken Marsala (Pressure Cooker)

Published Mar 20, 2018 By Julia 30 CommentsThis post may contain affiliate links.

Summary:
A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot. Add this to your dinner rotation along with other low carb pressure cooker recipes.
Instant Pot chicken marsala served in a bowl with mushrooms and a creamy brown sauce

Instant Pot Chicken Marsala

4.8 from 10 votes
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Prep: 15 mins
Cook: 10 mins
Yield: 3 servings
Calories: 430
Net Carbs: 13g

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • 10 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry marsala wine
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon corn starch
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • chopped fresh parsley

INSTRUCTIONS

  • Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.
  • Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add garlic and mushrooms, cooking for a few minutes until they start to release their juices, stirring frequently. Turn off the saute mode.
  • Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.
  • Add heavy cream, lemon juice, and oregano, and stir everything together. Add chicken on top of the mushrooms, arranging the chicken in a single layer if possible. Press down on the chicken pieces so they’re barely submerged in the wine sauce.
  • Secure the lid and seal the vent. Cook for 4 minutes at high pressure. As soon as it’s done, manually release the pressure.
  • Uncover and transfer only the chicken to a plate.
  • Turn on the saute mode. In a small bowl, combine corn starch with 2 tablespoons of cold water and stir until dissolved. Add to the pot and simmer for a few minutes to thicken the sauce a bit, stirring frequently. Turn off the saute mode.
  • Add the chicken back to the pot to let it briefly soak up the sauce. Serve while hot and garnish with chopped fresh parsley.

NUTRITION

Makes 3 Servings
Amount Per Serving:
Calories 430 (43% from fat)  
Total Fat 21g 32%
   Saturated Fat 10g 51%
Cholesterol 132mg 44%
Sodium 110mg 5%
Net Carb 13g  
Total Carb 13g 4%
   Dietary Fiber 0g 1%
   Sugars 4.5g  
Protein 36g  
Vitamin A 12% · Vitamin C 9% · Calcium 6% · Iron 14%

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Instant Pot chicken marsala served in a bowl with mushrooms and a creamy brown sauce
This Instant Pot chicken marsala recipe is an easy weeknight dinner, taking only about 30 minutes for prep and cooking. It reminds me of other simple pressure cooked chicken dishes like chicken tikka masala or chicken with creamy mushroom gravy.

My favorite part about this recipe is the marsala wine sauce — rich, savory, and great when paired with sliced mushrooms. The creamy sauce is a mixture of dry marsala wine and heavy cream, and is thick enough to coat the chicken and mushrooms.

Seasoning halved chicken breasts:

Slicing raw chicken breasts in half to make cutlets for chicken marsala recipe
Chicken marsala is typically prepared using chicken cutlets, so I use 2 boneless and skinless chicken breasts that are sliced horizontally in half to make them thinner. Traditionally, these cutlets are coated in flour and briefly sauteed, but since I wanted a healthier version to suit my low carb lifestyle, I’ve skipped that step and it still tastes fabulous.

I also opted not to prepare the sauce by reducing the marsala wine to a nearly syrup consistency, as is traditionally done. That would require much more marsala wine than I’d like for a low carb dinner, since there are 16g carbs in just 1/2 cup of marsala wine. Instead, I use a bit of corn starch to help thicken the sauce, and I submerge the chicken and mushrooms in marsala wine during pressure cooking to help soak up the flavor. The end result is not traditional, but is undeniably good.

I also like to add a squeeze of lemon juice to the marsala wine sauce to give it a bit of freshness.

Closeup view of brown marsala sauce with mushrooms and chicken made in the electric pressure cooker

Tips for the best instant pot chicken marsala:

  • Use dry marsala wine — I use an Italian brand called Versasi. If you can’t find dry marsala wine, you can also use anything labeled as marsala cooking wine.
  • I use a 6 quart Instant Pot pressure cooker. Smaller pressure cookers will also work. If you have a larger pressure cooker like 8 quart, I suggest doubling the recipe’s ingredients (keep the pressure cooking time the same).
  • You can enjoy this dish as-is, or serve with sides such as greens, spiralized zucchini, cauliflower rice, or these Instant Pot green beans. For people not on a low carb diet, you can serve with pasta like rigatoni or linguine. The recipe makes enough sauce to coat any pasta or noodles you may serve with.
  • If you have leftovers, cover and store in the refrigerator. They will reheat well in the microwave.

White bowl of best instant pot chicken marsala with easy creamy sauce

MORE TASTY INSTANT POT RECIPES:

Instant Pot Chicken Tikka Masala
Instant Pot chicken tikka masala
Serving instant pot beef stew with potatoes in a big bowl
Instant Pot beef stew

Instant Pot chicken with creamy mushroom gravy
Instant Pot Salmon
Instant Pot salmon

Filed Under: Instant Pot, Mains: Poultry, Per Serving: More Than 10g Net Carbs Tagged With: 0-30min, chicken breasts, garlic, gluten free, instant pot, lemon, marsala wine, more10ingredients, mushrooms

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant Pot Cabbage Soup
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newest oldest most voted
Daniela

I made this last night and it was simple and delicious. The only thing I changed was that I seared the thin chicken pieces a minute or two on each side before the mushrooms and garlic. I added one shallot with the garlic and mushrooms. I will be making this again.

Vote Up3Vote Down  Reply
1 year ago
Gail

The flavor of the recipe was delicious. When I make it the next time I will add more cream. I cut the breasts in half but some parts were pretty thick. When cooking them for only 4 minutes, the thicker parts were hard and had a different texture and weren’t appetizing at all. The chicken either needed to be pounded down to the same thickness or cooked more than 4 minutes. Being new to using an instant pot, which would be better? Or should I do both?

Vote Up1Vote Down  Reply
7 months ago
Julia

I suggest either pounding the chicken to the same thickness or slicing them thinner so that each breast is cut into 3 or 4 cutlets. Whether you decide to pound or slice, the resulting thickness of each cutlet should be about 1/2 inch or thinner, for best results. This recipe assumes that each chicken breast is about 8 ounces weight, so anything more than that and you’ll need to pound or make multiple cutlets. Hope that helps!

Vote Up0Vote Down  Reply
7 months ago
Julie

Awesome recipe! Actually made shrooms w/sauce , removed, cooked frozen thighs, put all in pressure cooker for 5 min to bring flavors together. Best Monday meal we had in a long time! Thanks!

Vote Up1Vote Down  Reply
9 months ago
Kathy Derrick

So good!!!! I added shallots but followed recipe otherwise. Delicious!!!!

Vote Up1Vote Down  Reply
9 months ago
Denise

Love this meal! So easy and delicious! The gravy is even wonderful over steamed cauliflower! Best part is, hubby loves it as well. Thank you

Vote Up1Vote Down  Reply
1 year ago
Julie

This is delicious! I’ve made it a few times and each time I want to lick the plate!!

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Vote Up1Vote Down  Reply
1 year ago
Carie

This is DELICIOUS and couldn’t be easier! The hardest part is cutting the chicken! I don’t like mushrooms so left them out. I could drink the gravy! Thank you so much for this awesome recipe!

Vote Up1Vote Down  Reply
1 year ago
SARAH E SWARTHOUT

You’re my hero! I always, always thin my chicken breasts no matter what I’m making and this is the first time I’ve seen a recipe actually TELL me to do it. 🙂
Trying this for dinner tomorrow night. Can’t wait!

Vote Up1Vote Down  Reply
1 year ago
Julia

It makes cooking so much easier, right? 🙂 Hope you enjoy this meal!

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1 year ago
Missy

This is my new favorite meal. I’ve made it 4 times in the past month and it is amazing every time. Thank you so much for the recipe.

Vote Up1Vote Down  Reply
2 years ago
Linda

Enjoyed this recipe. We added onion and fresh garlic. Didn’t have heavy cream so made a substitute with 3/4 cup of 1% milk and 1 tbsp of cornstarch and 1/4 of water. Very tasty dish.

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Vote Up0Vote Down  Reply
9 months ago
Leah

If I double the recipe do I need to increase the chicken cook time to longer than 4 min?

Vote Up0Vote Down  Reply
1 year ago
Julia

The 4-min pressure cooking time should remain the same, even though you’re doubling the recipe.

Vote Up0Vote Down  Reply
1 year ago
Damny

Will the chicken be all the way cooked with only being 4-min/ high pressure in the instapot?

Vote Up0Vote Down  Reply
1 year ago
Julia

Yes, they will be cooked through. Cooking not only happens during the 4 minutes but also beforehand when the pot is pressurizing.

Vote Up1Vote Down  Reply
1 year ago
Sydney

Hi there! I’m kind of a beginner cook and I was wondering when you say to turn off the sauté mode, what do you change it to? I’m excited to try this recipe but just want to be sure I do everything correctly!

Vote Up0Vote Down  Reply
1 year ago
Julia

Turning off the saute mode means pressing the red cancel/keep warm button (note that the color or wording of the button may be different for your pressure cooker model). By pressing that button, the saute mode is no longer activated. Let me know if you have any other questions.

Vote Up1Vote Down  Reply
1 year ago
Dhdh

Can you use frozen chicken?

Vote Up0Vote Down  Reply
2 years ago
Julia

I don’t recommend using frozen chicken. Thaw overnight in the refrigerator, and pat dry with paper towels before using it in this recipe.

Vote Up0Vote Down  Reply
2 years ago
Jen

Any suggestions on how to make this dairy free?

Vote Up0Vote Down  Reply
2 years ago
Cindy

I am going to make it tonight with coconut cream. I always use that as a substitute for heavy cream. I keep a can of coconut milk in the fridge, so I can open it and use the cream that comes to the top! Much healthier!

Vote Up1Vote Down  Reply
2 years ago
Siejmo

How’d it taste with the coconut milk?

Vote Up0Vote Down  Reply
2 years ago
Hannah

Did you ever get a response regarding the coconut milk?

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1 year ago
Anne

Can this made in a regular crock pot?

Vote Up0Vote Down  Reply
2 years ago
Julia

Hi Anne! Yes, I think you can. I haven’t tried it myself, so I can’t speak to the cooking time and what tweaks need to be made. Let me know if you give it a try 🙂

Vote Up1Vote Down  Reply
2 years ago
Tracy

This was divine!! Can I double this recipe?

Vote Up0Vote Down  Reply
2 years ago
Julia

Absolutely! You can double the ingredients and keep the pressure cooking time the same.

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2 years ago
Michael Rumble

Can one make veal marsala like chicken Marsala? Thanks

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Vote Up-1Vote Down  Reply
1 year ago
Julia

I haven’t tested this recipe with veal, so I can’t say what tweaks would need to be made.

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1 year ago

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