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instant pot creamy chicken marsala

Instant Pot Creamy Chicken Marsala (Paleo AIP, Keto, Whole30)

Tender Instant Pot Creamy Chicken Marsala that's dairy-free & gluten-free with Paleo AIP, Keto & Whole30 options.

Course chicken, dinner, Main Course
Cuisine AIP, allergy friendly, autoimmune protocol, dairy free, egg free, gluten free, grain free, Italian, keto, nut-free, Paleo, whole30
Keyword aip, creamy chicken marsala
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Samantha

Ingredients

  • ¼ cup coconut flour
  • 1 ½ Tbsp Italian seasoning
  • 1 tsp garlic powder
  • Himalayan salt, to taste
  • black pepper, to taste (omit for AIP)
  • 2 lb boneless, skinless chicken breasts, pounded to ¼“ thick
  • 4-5 Tbsp extra virgin olive oil, divided
  • 8 oz baby Portobello mushrooms, sliced
  • ½ medium red onion, chopped
  • 2 Tbsp sherry vinegar
  • ¾ cup chicken bone broth
  • 1 Tbsp maple syrup (omit for Keto and Whole30)
  • ½ cup homemade cashew milk (recipe in notes) (for AIP: sub coconut cream + 1 Tbsp arrowroot starch)
  • ¼ cup fresh parsley, chopped

Instructions

  1. Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.

  2. Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.

  3. Select SAUTE function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.

  4. Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.

  5. Add 1 Tbsp more oil to Instant Pot®. Add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes.

  6. Add sherry vinegar and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.

  7. Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to SEALING. Press the MANUAL button and adjust setting to HIGH. Set cook time to 10 minutes.

  8. When cook time is finished, allow pressure to release naturally for 10 minutes, then press CANCEL. Do a quick release for any remaining pressure. Turn the unit off and remove lid. Use tongs to transfer chicken to a serving platter and rest for 5 minutes, leaving the hot liquid inside the Instant Pot®.

  9. To make the sauce, press SAUTE. When the display reads HOT, whisk cashew milk (or coconut milk whisked with 1 Tbsp arrowroot starch) into the hot liquid in the Instant Pot®. Simmer, whisking constantly, until mixture is thickened, about 5 minutes.

  10. Press CANCEL then add chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.

  11. Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

Recipe Notes

Serve your Instant Pot Chicken Marsala over cauliflower rice, roasted vegetables, spiralized zoodles, sweet potato starch noodles, or cassava pasta!

Try this made with 35-Minute Cashew Milk (Paleo) or with coconut cream and arrowroot starch (AIP)