21 Day Fix Instant Pot Chicken Marsala

By Lori

4 Person

25 Minutes

0 Calories

Delicious and easy 21 Day Fix Instant Pot Chicken Marsala that’s gluten-free, grain free, Weight Watchers, and Paleo friendly!

Ingredients

1 tbsp. of tapioca starch, corn starch or rice flour (can sub whatever flour/thickener you have on hand)
1/2 cup chicken stock
3/4 cup of Marsala wine
garlic powder
pepper
salt
3 cloves of garlic minced
3 tbsp. diced shallots
2 cups sliced mushrooms
olive oil spray
4 tsp. butter or ghee
1–2 pounds of chicken thighs (or boneless tenderloins if you prefer)

Method

01

Season both sides of chicken with salt, pepper, and garlic powder.
02

Turn Instant Pot to saute and wait for it to heat. Then spray inside of pot with olive oil spray. Melt 1 tsp of butter and brown chicken in batches. If you are short on time, you can skip this step.
03

Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.
04

Lock IP cover and switch to manual. Set for ten minutes (or 8 minutes if using tenderloins).
05

After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.
06

Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.
07

Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal! Don’t forget the wine.
08

For Stove-top: Spray pan with olive oil spray and 1 tsp butter. Cook chicken on medium until cooked through, flipping once, then remove from pan. Melt another tsp of butter in pan. Saute mushrooms, shallots, and garlic for a few minutes. Add in Marsala wine, stock, and another sprinkle of salt and pepper. Cook until it begins to reduce. Then take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pan with the rest of the liquid. Stir and cook over medium heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired. Add chicken in at the end and warm through. Serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!

Related Tags

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Chicken Marsala Recipes

21 Day Fix Instant Pot Chicken Marsala

4.0

( By Lori )

Delicious and easy 21 Day Fix Instant Pot Chicken Marsala that’s gluten-free, grain free, Weight Watchers, and Paleo friendly!

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1 tbsp. of tapioca starch, corn starch or rice flour (can sub whatever flour/thickener you have on hand)

1/2 cup chicken stock

3/4 cup of Marsala wine

garlic powder

pepper

salt

3 cloves of garlic minced

3 tbsp. diced shallots

2 cups sliced mushrooms

olive oil spray

4 tsp. butter or ghee

1–2 pounds of chicken thighs (or boneless tenderloins if you prefer)

03 Method

Step 1

Season both sides of chicken with salt, pepper, and garlic powder.

Step 2

Turn Instant Pot to saute and wait for it to heat. Then spray inside of pot with olive oil spray. Melt 1 tsp of butter and brown chicken in batches. If you are short on time, you can skip this step.

Step 3

Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.

Step 4

Lock IP cover and switch to manual. Set for ten minutes (or 8 minutes if using tenderloins).

Step 5

After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.

Step 6

Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.

Step 7

Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal! Don’t forget the wine.

Step 8

For Stove-top: Spray pan with olive oil spray and 1 tsp butter. Cook chicken on medium until cooked through, flipping once, then remove from pan. Melt another tsp of butter in pan. Saute mushrooms, shallots, and garlic for a few minutes. Add in Marsala wine, stock, and another sprinkle of salt and pepper. Cook until it begins to reduce. Then take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pan with the rest of the liquid. Stir and cook over medium heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired. Add chicken in at the end and warm through. Serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!

04 Author