Add half the coconut oil to the bottom of the Instant Pot and set to “Sauté.”

Rub chicken with salt and pepper.

Place chicken in hot oil and sear for 2 minutes on each side. Do not crowd the pan. Repeat with remaining oil and chicken in batches.

Add marsala wine, garlic and mushrooms and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press “Manual” and cook on HIGH for 7 minutes.

Meanwhile, in a small pot, heat the chicken stock to simmering. Sprinkle in the arrowroot and whisk well to incorporate. Remove from heat.

When cooking in the Instant Pot is complete, quick release the pressure. Using tongs, transfer chicken to a plate and turn setting back to “Sauté.”

Bring marsala and mushrooms to a simmer and add the chicken stock-arrowroot mixture. Stir well.

Add the chicken back to the pot and stir to combine.

Serve.

NOTE: Marsala cooking wine contains preservatives. Opt instead for high quality marsala wine from the liquor store.