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.
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Instant Pot Chicken Marsala with Spaghetti Squash
Ingredients:
- 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 organic chicken broth
- 3 tbsp. unflavored gelatin (if you prefer using cornstarch you can use that instead)
- Large spaghetti squash
- Salt and pepper to taste
- Fresh basil
Other Instant Pot recipes you might like:
- Instant Pot Buttery Lemon Chicken
- Instant Pot Chicken Noodle Soup
- Instant Pot Pork Carnitas
- Slow cooker whole chicken {in Instant Pot}
- Instant Pot Peaches and Cream Quinoa
- 3 Minute Instant Pot Mashed Potatoes
- Instant Pot Cottage Cheese Recipe
Directions:
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.
Instant Pot Chicken Marsala with Spaghetti Squash
A filling and low carb chicken Marsala alternative. Plus instructions on how to cook a squash in the Instant Pot.
Ingredients
- 2 pounds boneless chicken breast or thighs
- 1 teaspoon coconut oil
- 2 cloves minced garlic
- 1 cup sliced shitake mushrooms
- 1 cup Marsala cooking wine
- ½ cup organic chicken broth
- 3 tablespoon unflavored gelatin, if you prefer using cornstarch you can use that instead
- Large spaghetti squash
- Salt and pepper to taste
- Fresh basil
Instructions
- 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.
Nutrition Information:
Yield: 4 Serving Size: 1 ServingsAmount Per Serving: Calories: 733Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 235mgSodium: 836mgCarbohydrates: 52gFiber: 5gSugar: 8gProtein: 86g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
Love this recipe? Pin it for later:
Hi Carolina! This looks so good! I’ll admit, I had no idea what an instant pot was, but now I need one! I love spaghetti squash, but have always been afraid to cook it myself. I will definitely be trying this recipe. Thanks!
Summer the instant pot will change your life! I used to hate cooking squash or making mashed potatoes but now it’s a breeze! Seriously a must have in any kitchen. Let me know if you have any questions!
Did you use a sweet or dry Marsala cooking wine?
Sweet Marsala wine. Sorry for not specifying!
Did you cut up the chicken?
I cut it up before I ate it. 🙂
How can I print the recipe?
Hello Irene! Unfortunately I don’t have the recipe in a printing format. I would suggest you pin it and access it that way or just copy the ingredients and steps in a separate file. Sorry about that!
Screen shot the recipe and edit it in photos. Print from there.
We are adding a new function to our site so you can print all the recipes. It will be ready within the next 2 weeks so please check back. Thanks for your support!
Hi, this recipe looks wonderful! I am making this tomorrow night, however I do not have the wine, what is a good on hand substitute for it? Thanks!
Ive made it without any wine before. It comes out good! 🙂
I just used 3/4 cup cran apple juice instead, I only used 3/4 of a cup because I knew a cup of wine would evaporate. I turned out great!
Awesome! Thanks for the tip.
I love chicken marsala, and I love that you did yours grain-free with the spaghetti squash! This dish looks beautiful – definitely going into the dinner rotation 😉
Yes! That was on purpose. ? Let me know what you think of it when you make it.
Can you double the recipe? If so what’s the cooking time?
Yes you can. In general you don’t need to add that much more cooking time. I would add 2-3 mins and just make sure the chicken is well done.
Can you use frozen chicken breasts or do they have to be thawed?
I’ve used frozen and added about 5 minutes of cooking time.
How many servings are for this recipe?
This makes 4-5 servings.
I made this tonight.The chicken came out tough. What did I do wrong? I did cut the breasts into approx 4″ square size pieces, as they were quite thick and large. Maybe that’s why?
That’s probably why. If you cut the chicken into smaller pieces I would cut down the cutting time by 2-3 minutes.
Ok will do! I’m new to the IP, so I figured it was me!
Do you put the whole spaghetti squash in the pot? Do you have to puncture the squash?