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How to Make Instant Pot Creamy Chicken Marsala Florentine - A Step-by-Step Guide

Instant Pot Creamy Chicken Marsala Florentine is a delicious and easy-to-make dish that combines tender chicken breasts with a creamy Marsala sauce and flavorful spinach. This recipe is perfect for a quick and satisfying weeknight dinner or a special weekend meal. The Instant Pot makes the cooking process effortless and reduces the amount of time needed to create this gourmet-inspired dish.

The combination of creamy Marsala sauce with tender chicken and earthy spinach creates a harmoni...

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Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 chicken breasts, sliced in half horizontally
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup small fresh mushrooms, stems removed
  • ¼ cup diced onion
  • ½ cup Marsala wine
  • ½ cup water
  • ⅓ cup sun-dried tomatoes
  • 1 cube porcini-flavored bouillon
  • 2 cups firmly packed spinach leaves
  • 1 (16 ounce) package spaghetti
  • 2 tablespoons water
  • ½ tablespoon potato starch
  • ¼ cup half-and-half

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4

  • Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
  • Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
  • Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

    • Nutrition

    741 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 61mg
    • Sodium: 256mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 30g
    • Vitamin C: 8mg
    • Calcium: 82mg
    • Iron: 6mg
    • Potassium: 742mg

    Categories

    Instant pot recipes
    Creamy recipes
    Chicken recipes