Instant Pot Chicken Marsala with Spaghetti Squash
- 2 lbs Boneless chicken breast or thighs
- 1 tsp coconut oil
- 2 cloves minced garlic
- 1 cup sliced shitake mushrooms
- 1 cup Marsala cooking wine
- ½ cup chicken stock
- 3 tbsp unflavored gelatin (if you prefer using cornstarch you can use that instead)
- Large spaghetti squash
- Salt and pepper to taste
- Fresh basil
Insert steam rack into instant pot and place spaghetti squash on top. Add 1 cup water, then seal lid and close pressure release valve. Cook on high heat for 20 minutes. Let the Instant Pot depressurize naturally (although this is not a must – I’ve released the pressure myself when I’m short on time). Remove squash and set aside till later.
Dump water from Instant Pot and dry it.
Switch Instant Pot to searing mode. Add coconut oil to instant pot. Then add the salt, pepper and chicken. Sear chicken until slightly browned. Top with garlic, mushrooms and Marsala wine. Seal lid and cook on high pressure for 7-8 minutes.
When done release pressure from release valve.
Stir in chicken broth. Once the liquid is warm, remove about ¼ cup liquid. Slowly combine gelatin in the ¼ cup liquid. When the gelatin is dissolved, put the liquid/gelatin mixture back in the Instant Pot and mix. The gelatin with thicken sauce as it cools
Cut spaghetti squash in half then scoop out seeds. Use a fork to separate squash from rind.
Arrange squash noodles on plate and top with chicken, mushrooms, and Marsala sauce. Garnish with fresh basil.
Recipe from: mamainstincts.com