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Instant Pot Paleo Chicken Marsala

Instant Pot Paleo Chicken Marsala We’re not homeless anymore! We have made the trek from DC to Illinois, waited a painful few weeks for our delayed moving truck, and ate too many meals outside of a home kitchen. I have such a love/hate relationship with dining out – I love not having to do the work but there’s always a trade for that; unsavory ingredients, cross contamination, and in general poor quality at most restaurants. So you can imagine my excitement when I finally got my kitchen stuff back! Oh sweet Vitamix [1], Instant Pot [2], COFFEE MAKER! It’s obviously taken me awhile to get situated even with my stuff as indicated by yesterday’s coffee SNAFU [3], but now we are on track and this caffeinated chick is ready to cook! I asked y’all what I should make and got some excellent ideas! More of those will start popping up in the next weeks, but in the meantime, I got the “quick dinner”, “more chicken”, and “Instant Pot” voters, so I figured I’d killed all 3 birds (poor birds), and get thisĀ Instant Pot Paleo Chicken Marsala recipe to you! I served it over gluten free noodles for my kids, of course you could also do mashed potatoes, mashed sweet potatoes, broccoli, or cassava noodles [4]! And for funsies, I tried my hand at a video tutorial too so you can watch that too if you’re extra bored with too much time on your hands. In the meantime, here’s the recipe and my hopes that your weeknight dinners (especially as we head back to school) are less nightmarish and more delicious!

Instant Pot Paleo Chicken Marsala

Preparation 00:05
Cook Time 00:20
Total Time 0:25
Serves 4     adjust servings [5]

 

Ingredients

  • 2 tablespoons avocado oil
  • 1 chopped onion
  • 20 ounces sliced mushrooms
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 2 pounds chicken, chopped
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons cassava flour
  • 1 tablespoon water
  • Optional: 1 tablespoon Worcestershire sauce

Instructions

  1. Press the "Saute" feature on your Instant Pot [2]
  2. Pour in the avocado and let sit for a moment
  3. Introduce your onion to the hot oil and stir for a few minutes 
  4. Now add in your mushrooms and stir again
  5. Let the mushrooms and onions cook for around 5-8 minutes to cook some of the water off and allow them to start browning
  6. Next add in your sea salt, parsley, garlic and pepper
  7. Stir again to incorporate your seasonings then add in the chopped chicken
  8. Now pour in chicken broth and marsala wine
  9. Stir just briefly and secure the lid to your Instant Pot [2] and close the pressure valve
  10. Press the "Keep Warm/Cancel" button then press the "Manual" button
  11. Arrow up or down until the number 8 is displayed
  12. Allow the cooking cycle to complete then quick release the pressure
  13. In the meantime prepare your slurry by stirring together your cassava flour and water and setting it aside
  14. Spoon in your slurry once you've removed the lid and stir to combine
  15. Now, if desired, incorporate the Worcestershire sauce
  16. Stir once more and then serve over your choice of starch or veggie

Recipe Notes

 

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