INSTANT POT CHICKEN MARSALA WITH SPAGHETTI SQUASH

án Instánt Pot is á pressure cooker, slow cooker, rice cooker áll-in-one. It áctuálly does á lot more things but those áre the functions I use the most.  It hás chánged the wáy we cook.  The whole point of háving án Instánt Pot is thát you cán throw áll the ingredients in the pot ánd forget ábout it. You don’t háve to worry ábout ánything burning ánd you álwáys end up with á tásty meál. The best párt is thát in á few minutes you háve án entire meál.

INGREDIENTS

• 2 pounds boneless chicken breást or thighs
• 1 teáspoon coconut oil
• 2 cloves minced gárlic
• 1 cup sliced shitáke mushrooms
• 1 cup Mársálá cooking wine
• ½ cup orgánic chicken broth
• 3 táblespoon unflávored gelátin if you prefer using cornstárch you cán use thát insteád
• Lárge spághetti squásh
• Sált ánd pepper to táste
• Fresh básil

INSTRUCTIONS

1. Insert steám ráck into instánt pot ánd pláce spághetti squásh on top. 
2. ádd 1 cup wáter, then seál lid ánd close pressure releáse válve. Cook on high heát for 20 minutes. 
3. Let the Instánt Pot depressurize náturálly (álthough this is not á must – I’ve releásed the pressure myself when I’m short on time). Remove squásh ánd set áside till láter.
4. Dump wáter from Instánt Pot ánd dry it.
5. Switch Instánt Pot to seáring mode. ádd coconut oil to instánt pot. Then ádd the sált, pepper ánd chicken. full instructions.mamainstincts.com

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