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

A tender Instant Pot Creamy Chicken Marsala that’s dairy-free & gluten-free with Paleo AIP, Keto & Whole30 options!

When it comes to cooking a tasty meal, we all wish we could select only the highest quality ingredients to use while we spend over an hour lovingly preparing it on the hot stove. We would love to select organic, farm-raised meats with only the freshest of vegetables that have been fertilized with unicorn tears.

As nice as it would be to put time and care into every meal we make, the bottom line is that people have jobs and families. Not a lot of people have the time or energy to make a big production out of every dinner!

Enter the Instant Pot.

This pressure cooker really is as great as they say.

Instead of separately searing, frying, and roasting at each step, the Instant Pot allows me to cook meals at break-neck speed while also eliminating the need for me to dirty a whole slew of pots and pans.

Say goodbye to heating up the entire kitchen as well! This machine is your perfect “sous chef” for those warm-weather meals in late spring and summer.

Love the Instant Pot and need more anti-inflammatory recipes? Check out this amazing cookbook!

This Instant Pot Creamy Chicken Marsala has a robust flavor.

It tastes as if I spent my entire evening carefully seasoning, searing, and slowly cooking it to tender perfection. It is perfect for anyone who is following a Paleo AIP, Keto, or Whole30 protocol.

It makes enough for the whole family, or you can portion it out to have as leftovers throughout the week. There is just something about Instant Pot meals that makes them even better the next day!

Give it a try and see for yourself. No one has to know that it did not take up an entire evening to prepare. If anyone asks how long it took, feel free to pretend that you worked over the hot stove. Your secret is safe with me, hun. 😉

Let me know if you try this Instant Pot Creamy Chicken Marsala!

You can serve it over cauliflower rice, roasted vegetables, spiralized zoodles, (all Paleo AIP, Keto, and Whole30), or try it with starchier Paleo AIP options like sweet potato starch noodles or even cassava pasta!

If you’ve reintroduced cashews after the Paleo Autoimmune Protocol, you can make it with my super fast 35-Minute Cashew Milk. Or if you’re still on the elimination phase and need it to be drupe/nut/seed-free, you can totally make the sauce with coconut cream and arrowroot starch instead.

I’d love to hear which version you want to try and what you served this with. Let me know in the comments!

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5 from 1 vote

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 minutes

Cook Time 30 minutes 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

• Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
• 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.
• 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.
• 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.
• 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.
• Add sherry vinegar and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.
• 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.
• 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®.
• 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.
• Press CANCEL then add chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
• Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

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)