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Instant Pot chicken marsala served in a bowl with mushrooms and a creamy brown sauce

Instant Pot Chicken Marsala (Pressure Cooker)

A quick and easy chicken marsala recipe with a creamy sauce in the Instant Pot pressure cooker. Low carb, keto, and gluten free.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 servings
Calories 430 kcal

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

  1. Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.
  2. 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.
  3. Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.
  4. 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.

  5. Secure the lid and seal the vent. Cook for 4 minutes at high pressure. As soon as it’s done, manually release the pressure.
  6. Uncover and transfer only the chicken to a plate.
  7. 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.

  8. 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 Info

This recipe yields 13 g net carbs per serving.

Nutrition Facts Per Serving
Calories 430  
Total Fat 21g 32%
   Saturated Fat 10g 51%
   Trans Fat 0g  
Cholesterol 132mg 44%
Sodium 110mg 5%
Potassium 650mg 18%
Total Carb 13g 4%
   Dietary Fiber 0g 1%
   Sugars 4.5g  
Protein 36g  
Vitamin A 12% · Vitamin C 9% · Calcium 6% · Iron 14%