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How to Make Instant Pot® Easy Chicken Marsala - A Step-by-Step Guide

Chicken Marsala is a classic Italian dish that is beloved for its rich, savory sauce and tender, flavorful chicken. Traditionally, it requires slow simmering on the stovetop to develop the deep flavors of the marsala wine and chicken broth. However, with the help of the Instant Pot®, you can enjoy this delicious dish in a fraction of the time without sacrificing any of the taste.

This Instant Pot® Easy Chicken Marsala recipe takes all the traditional ingredients and flavors of the cla...

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Ingredients

  • 3 boneless chicken breasts, cut into strips
  • 1 ½ teaspoons salt , divided
  • ½ teaspoon ground black pepper, divided
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 2 tablespoons minced shallots
  • 1 cup button mushrooms, sliced
  • 1 cup chicken broth
  • ⅔ cup Marsala wine
  • ¼ cup water
  • 1 tablespoon cornstarch
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

    • Nutrition

    415 cal.

    • Total Fat: 28g
    • Saturated Fat: 14g
    • Cholesterol: 109mg
    • Sodium: 1279mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 3mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 277mg

    Categories

    Main recipes
    Chicken recipes
    Italian recipes
    Instant pot recipes