Step 1

Insert steam rack into instant pot and place spaghetti squash on top.

Step 2

Add 1 cup water, then seal lid and close pressure release valve. Cook on high heat for 20 minutes.

Step 3

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.

Step 4

Dump water from Instant Pot and dry it.

Step 5

Switch Instant Pot to searing mode. Add coconut oil to instant pot. Then add the salt, pepper and chicken.

Step 6

Sear chicken until slightly browned. Top with garlic, mushrooms and Marsala wine. Seal lid and cook on high pressure for 7-8 minutes.

Step 7

When done, release pressure from release valve.

Step 8

Stir in chicken broth.

Step 9

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.

Step 10

Cut spaghetti squash in half then scoop out seeds. Use a fork to separate squash from rind.

Step 11

Arrange squash noodles on plate and top with chicken, mushrooms, and Marsala sauce. Garnish with fresh basil.