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Ingredients

Adjust Servings:
2 Pounds Chicken Breast
0.5 cup Coconut Flour
0.5 tsp Salt
0.25 tsp Black Pepper
1 tsp Garlic Powder
3 Tbsp Butter
2 cups Mushrooms
0.5 cup, chopped Onion
0.66 cup White Grape Juice
1 Tbsp Vanilla Extract
2 Tbsp Sherry Vinegar
1 cup Chicken stock
0.5 cup Heavy Cream
1 Tbsp Parsley

Nutritional information

581
Calories
55g
Protein
28g
Fat
21g
Carbs
Instant Pot Keto Chicken Marsala

Instant Pot Keto Chicken Marsala

This classic chicken dish just got a whole lot easier thanks to the Instant Pot.

  • Serves 4
  • Medium

Ingredients

Directions

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This classic chicken dish just got a whole lot easier thanks to the Instant Pot. Now, you can be eating chicken marsala in just a few minutes! The chicken is so tender and juicy that you will think it took hours to cook but in reality, it was super simple! This recipe also omits the traditional Marsala Wine and uses a great alcohol free substitute- you’ll never notice the difference (in fact, this version is better!). This is bound to be one of your new weeknight go to meals.

Tools Needed:

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Meat Tenderizer
  • Tongs
  • Plate
  • Chef knife
  • Cutting board

Steps

1
Done

Begin by slicing the chicken breast in half to make them nice and thin. Pound the breasts if necessary to ensure they are tender.

2
Done

Place the coconut flour in a small bowl and dredge the chicken breast through, coating completely in the flour.

3
Done

Turn the Instant Pot on and press “saute”. Add the butter and then place the chicken breast on the bottom. Cook for 3 minutes on each side just to sear. Remove from the Instant pot when done.

4
Done

Add the mushrooms, onions and garlic to the Instant Pot with it still set to “Saute” mode. Cook for about 5 minutes at which time the mushrooms should be browned and the onions soft. Turn the Instant Pot off by pressing “cancel”.

5
Done

Add the grape juice, vanilla extract, sherry vinegar, chicken stock and pre cooked chicken back into the pot. Place the lid on the Instant Pot and set the steamer valve to “seal”. Press “ Poultry” and set the time for 10 minutes. Once the timer has gone off, do a natural pressure release (meaning don’t touch anything!) for 5 minutes and then manually open the steamer valve to release the remaining pressure.

6
Done

Remove the chicken from the pot and set aside. Add the heavy cream to the pot and press the “Saute” button again. When the mix begins to boil, turn it off.

7
Done

Serve chicken with sauce while hot and garnish with the parsley!

We want to know what you thought about this new Keto friendly version of chicken marsala. If you thought it was pretty great, leave a comment below. Also, let us know if you have any questions before you start cooking- always happy to answer!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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Instant Pot Keto Carrot Cake
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Instant Pot Cauliflower Soup
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Instant Pot Keto Carrot Cake
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Instant Pot Cauliflower Soup

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