Paleo Instant Pot Chicken Marsala
Adapted from Healing Gourmet
  1. Add the coconut oil to the bottom of the Instant Pot and press “Sauté.”
  2. Add flour to a shallow pan and season with salt and pepper; mix with a fork to distribute evenly.  Lightly dredge chicken on both sides in flour, shaking excess off.
  3. Place chicken in hot oil and sear for 2 minutes on each side.
  4. Add marsala wine, broth, garlic, time and mushrooms and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press “Manual” and cook on HIGH for 10 minutes.
  5. When cooking in the Instant Pot is complete, quick release the pressure. Remove chicken and mushrooms from pot and turn setting back to “Sauté.”
  6. Bring marsala-broth to a simmer and slowly add arrowroot powder to mixture while gently whisking.
  7. Add the chicken and mushrooms back to the pot and combine.
  8. Garnish with fresh or dried parsley serve with mashed cauliflower and Enjoy!



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