Craving a rich, savory Italian-American classic but want to keep it light and healthy? Look no further! This Instant Pot Chicken Marsala with Spaghetti Squash is the answer. We’re swapping traditional pasta for tender, nutrient-packed spaghetti squash and letting the pressure cooker do all the heavy lifting. The result is a deeply flavorful dish with tender chicken and earthy mushrooms in a luscious Marsala wine sauce, all ready in under an hour. It’s the perfect guilt-free comfort food for any night of the week!
Ingredients
• 2 lbs (about 900g) Boneless, Skinless Chicken Breasts, chopped into 1-inch pieces
• 1 cup (about 70g) Shiitake Mushrooms, sliced
• 1 tbsp Coconut Oil or Olive Oil
• ½ cup (120ml) Chicken Broth
• 1 cup (240ml) Dry Marsala Wine
• 1 medium Spaghetti Squash
• 1 cup (240ml) Water, for steaming
• 3 tbsp Arrowroot Starch or Cornstarch
• Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Cook the Squash: Pour 1 cup of water into the inner pot of your Instant Pot. Place the whole spaghetti squash on the trivet. Secure the lid, set the steam valve to ‘Sealing’, and cook on high pressure (Manual/Pressure Cook) for 20 minutes.
2. Prep the Squash: Once the cooking time is up, perform a quick pressure release. Carefully remove the hot squash and set it aside to cool. Once cool enough to handle, slice it in half lengthwise, scoop out the seeds, and use a fork to scrape the flesh into long, spaghetti-like strands.
3. Sauté the Chicken: Discard the water from the Instant Pot and wipe the inner pot dry. Select the ‘Sauté’ function. Add the coconut oil and once hot, add the chopped chicken. Cook until browned on all sides.
4. Deglaze and Cook: Season the chicken with salt and pepper. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced mushrooms. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 8 minutes.
5. Thicken the Sauce: Perform another quick pressure release. Using a slotted spoon, transfer the chicken and mushrooms to a separate bowl. In a small bowl, whisk the arrowroot starch with ½ cup of the hot cooking liquid from the pot to create a smooth slurry.
6. Combine and Serve: Turn the Instant Pot back to the ‘Sauté’ function. Pour the arrowroot slurry into the pot and whisk constantly until the sauce bubbles and thickens. Turn off the heat. Return the chicken and mushrooms to the pot, then gently fold in the prepared spaghetti squash strands. Stir until everything is coated in the sauce. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories: 260 | Total Fat: 12g | Net Carbs: 4g | Protein: 22g | Fiber: 0g
Pro Tips
• For a richer flavor, sear the chicken in batches to ensure it gets nicely browned instead of just steaming.
• Don’t have shiitake mushrooms? Cremini or button mushrooms work wonderfully as a substitute.
• To save time, you can cook the spaghetti squash ahead of time. It stores well in the refrigerator for up to 4 days.
• Ensure your Marsala wine is a ‘dry’ variety, not ‘sweet’, for the best savory flavor in your sauce.
FAQ
Q: Can I use a different type of mushroom
A: Yes, absolutely. While the recipe calls for shiitake mushrooms, you can easily substitute them with cremini or button mushrooms for a delicious result.
Q: Is this Chicken Marsala recipe keto-friendly
A: Yes, this recipe is designed to be keto and low-carb friendly. By swapping pasta for spaghetti squash and using a low-carb thickener like arrowroot, each serving contains only 4g of net carbs.
Q: What is the best Marsala wine for this recipe
A: For the best savory flavor, it is crucial to use a ‘dry’ Marsala wine. Using a ‘sweet’ Marsala will result in a much sweeter sauce and is not recommended for this dish.
Q: Can I make any part of this dish ahead of time
A: Definitely! To save on prep time, you can cook the spaghetti squash in advance. Once cooked and shredded, it stores well in an airtight container in the refrigerator for up to 4 days.
