I never realized how hard it could be to find the time to cook until I had kids. I do my best to have home cooked meals every day but sometimes I really struggle with it. About two years ago a friend told me I should get an Instant Pot and it changed my life.
An Instant Pot is a pressure cooker, slow cooker, rice cooker all-in-one. It actually does a lot more things but those are the functions I use the most. It has changed the way we cook. The whole point of having an Instant Pot is that you can throw all the ingredients in the pot and forget about it. You don’t have to worry about anything burning and you always end up with a tasty meal. The best part is that in a few minutes you have an entire meal.
When I’m tired or don’t have time I always make my meals in the Instant Pot because it is just so easy. Plus it makes cooking Paleo meals very easy too.
Today I want to share with you a very tasty paleo recipe that everyone in your home will love. It’s made with healthy organic ingredients and it’s easy to make. The best part is that this recipe uses Spaghetti Squash instead of pasta so it’s a great alternative if you’re trying to eat less carbs.
We love eating Spaghetti Squash but it’s so hard to cook that we rarely made it before but in the Instant Pot it only takes 20 minutes to get it ready (versus several hours in the oven) so now we eat it very frequently. My kids love it too and it’s perfect for the baby since it’s soft and easy to chew on.
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.
Hope you love this recipe as much as we do!
If you’re looking to share your Instant Pot love with other people and learn more easy and quick recipes, join the Instant Pot Facebook group for busy parents.
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