Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Incredibly juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes! Fast & Fabulous!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, comfort food, high protein, Instant Pot, instapot
Servings: 4
Calories: 329kcal

Equipment

  • Instant Pot

Ingredients

  • 2 medium chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

The Sauce

  • 1 1/2 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 1 cup chopped onion
  • 8 oz. white or baby Bella mushrooms
  • 1/2 cup chicken stock
  • 1/2 cup Marsala wine
  • 1/4 cup Heavy cream
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Make sure that your stainless steel insert is in your Instant Pot. Press “saute” setting and wait 2 minutes.
  • Add oil and butter to your Instant Pot and let it melt.
  • Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.
  • Brown each chicken cutlet on each side. Remove onto a plate.
  • Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.
  • Press “cancel/off” button. Add chicken stock and wine to vegetables. Stir well.
  • Place chicken in the sauce. Close the lid, set valve to “sealing” positions (the newer IP models do it on their own).
  • Make sure the IP is set to cook at HIGH pressure. Set timer to 7 minutes.
  • The IP will beep and it will start coming to pressure. That can take about 5 minutes.
  • Once the timer is done, press “cancel/off” button and let the Instant Pot release pressure naturally.
  • Once the pressure pin drops, carefully open the lid away from your face.
  • Remove the chicken and set on a plate.
  • Mix cornstarch with water, heavy cream and add to the sauce in the pot. Stir and let it sit for a few minutes to thicken.
  • Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

Spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Spaghetti squash is also a perfect base for so many sauces or just a sprinkle of Parmesan cheese as a side dish. At the market, look for squash that are about 3 lbs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: diabetic, Gluten Free, heart healthy, Instant Pot, instapot, low carb, low fat, one dish meal, soy free, spaghetti squash, vegan, vegetarian
Servings: 4
Calories: 109kcal

Equipment

  • Instant Pot

Ingredients

  • 1 3 lb spaghetti squash halved
  • 2 cloves garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Instructions

  • Cut the squash in half lengthwise; scoop out and discard seeds.
  • Pour 1 cup water in the Instant Pot. Place a wire metal steam rack in pot. Arrange cut halves of squash on top of the steam rack. Put minced garlic on the inside center of the halved spaghetti squash.
  • Cover Instant Pot, and fasten the lid. Lock and seal the steam valve.
  • Set to HIGH pressure for 7 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  • Allow pressure to naturally release for 10 minutes, then carefully release pressure by turning valve to VENT.
  • Remove lid, and, using tongs, drain accumulated liquid from squash halves. Using a fork, scrape out flesh into spaghetti-like strands in a bowl (should have 4 to 6 cups)
  • Add olive oil, thyme, lemon zest, salt and pepper, to squash and toss to coat. Serve hot.

Instant Pot French Onion Soup

Instant Pot French Onion Soup

Instant Pot French Onion Soup—A quick and easy way to make a classic French onion soup recipe in a power pressure cooker. Delicious every time!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course, One Dish Meal
Cuisine: American, French
Keyword: Chicken, Instant Pot, instapot
Servings: 4 servings
Calories: 347kcal

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons unsalted butter
  • 4 Large yellow onions — or Spanish onions halved and sliced 1/4 inch thick (about 2 1/2 pounds)
  • 4 cloves garlic — minced about 2 teaspoons
  • 2 springs fresh thyme
  • 1 bay leaf
  • 1/2 cup dry red wine — such as Cabernet Sauvignon
  • 4 cartons Beef Bone Broth 8.25-ounce cartons
  • 4 cups Beef Stock
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 to 12 slices small baguette — cut about 3/4-inch thick
  • 1/2 lb sliced provolone Gruyère cheese — white cheddar fontina, and gouda, are also delicious

Instructions

  • Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
  • Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
  • Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
  • For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.

Instant Pot Parmesan Chicken & Potatoes

Instant Pot Parmesan Chicken & Red potatoes

This Instant Pot Parmesan Chicken and Potatoes recipe is an easy one-pot meal that the whole family will love. This is healthy comfort food at its finest and most delicious. Parmesan cheese over the chicken and potatoes on your plate is the final, delectable touch.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, One Dish Meal
Cuisine: Italian
Keyword: Chicken, Instant Pot, Potatoes
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1 1/3 pounds boneless skinless chicken breast Cubed
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt or more if desired
  • 2 tablespoons butter
  • 2 pounds baby red potatoes halved
  • 2 1/2 cups chicken broth
  • 3 clove garlic minced or chopped
  • 1/2 teaspoon dried thyme or fresh rosemary
  • 1 cup freshly grated parmesan reggiano
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Select “sauté on high heat” on the Instant Pot and add the butter. Once hot, add the chicken and sauté for about 2 minutes on each side (will not be completely cooked).
  • Add the potatoes to the pot and season with salt and pepper.
  • Stir in chicken broth, garlic and thyme or rosemary. Secure the lid.
  • Select “Manual” and cook for 20 minutes on high pressure.
  • When cooking is complete, slow-release for about 10 minutes before releasing the rest of the pressure.
  • Transfer the chicken and potatoes to a platter. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.