| |

Easy Instant Pot Chicken Marsala

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Sharing is caring!

Made with boneless, skinless chicken breasts, fresh mushrooms, and marsala wine, this Instant Pot Chicken Marsala recipe is absolutely heavenly. This Italian-American dish is one the whole family will devour as soon as it hits the table.

chicken marsala

Why You’ll Love This Recipe

  • Simple Ingredients. You can whip up this easy chicken marsala recipe with simple ingredients. You may not even have to make a big list.
  • Rich And Earthy Flavors. The marsala sauce is a very rich with an earthy and unami flavor with a subtle sweetness.
  • Quick And Easy To Make. This recipe only takes 15 minutes to prep, and it is ready to be served in 30 minutes.
Easy Instant Pot Chicken Marsala

Recipe Ingredients

  • Chicken: You will be cutting your chicken into small fillets. So, you’ll want to either use precut chicken or boneless, skinless chicken breasts or chicken thighs.
  • Seasonings: Check your cabinets for minced garlic and nature’s seasoning.
  • Mushrooms: The best mushrooms for dishes like this are crimini mushrooms or baby bellas.
  • Chicken Stock: You’ll need chicken stock (not broth) to make the rich creamy sauce.
  • Flour: You’ll need to coat your chicken with flour and seasoning before sauteeing it up. Just use regular all-purpose flour.
  • Heavy Cream: Heavy cream helps thicken your sauce for a truly creamy meal.
  • Marsala Wine: If you don’t find marsala wine, you can use 1/4 cup of white wine vinegar instead.
DSC 7843 2

How To Make Chicken Marsala?

Step One: Cut Up The Chicken

On a cutting board, cover each chicken breast with plastic wrap and pound the chicken flat using a meat mallet or the flat side of a cleaver. Then, cut the chicken 1/2 inches thick small fillets.

Step Two: Add Breading To The Chicken

Next, in a bowl, mix the flour and nature’s seasoning together and coat each chicken fillet. 

chicken marsala

Step Three: Saute The Chicken

Hit the saute button on your Instant Pot. Then, melt the butter and 1 tablespoon of oil. Saute the chicken fillets until they are golden brown.

Step Four: Saute Mushrooms And Garlic

Remove the chicken from the Instant Pot. Then, toss the mushrooms and garlic in and sautee them for about 5 minutes.

DSC 7849

Step Five: Add Chicken Stock And Wine

Add your chicken broth and wine to the mushrooms and garlic and continue to saute it for 10 minutes.

DSC 7850

Step Six: Pressure Cook

Hit cancel on your Instant Pot. Then, place the chicken on top of the mushroom sauce. Close and lock the lid. Then, hit pressure cook or manual and set the time for 10 minutes.

DSC 7851

Step Seven: Natural Release

After the time is up and the pressure cooker beeps, let it naturally release for 5 minutes. Then, flip the pressure valve to the venting position and release the rest of the pressure.

Step Eight: Add Cream

Remove the chicken from the inner pot and set it aside. Next, add the heavy cream and stir it until the sauce thickens.

DSC 7852

Step Nine: Serve

Pour the sauce over the chicken and serve the best Chicken Marsala.

Instant Pot Chicken Marsala

Cooking Tips

  • Mushroom Prep: Ensure mushrooms are sliced evenly to promote even cooking and a consistent texture in the final dish.

Variations

  • Sweet Marsala Harmony: Drench your juicy Chicken Marsala in sweet Marsala wine sauce with a hint of Italian seasoning, all prepared with olive oil on medium high heat.
Easy Instant Pot Chicken Marsala

Storage & Reheating Instructions

  • Refrigeration: Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days.
  • Freezing: For extended storage, marsala can be frozen for up to three months.
  • Reheating: Thaw frozen chicken marsala in the refrigerator overnight. Warm the chicken marsala by either using the microwave on a low setting or reheating on the stovetop until warmed through.

What to Serve With This Recipe?

  • Garlic Mashed Potatoes: Creamy mashed potatoes with a punch of roasted garlic perfectly complement the rich flavors of Chicken Marsala.
  • Steamed Asparagus: Tender asparagus spears, lightly seasoned add a vibrant and healthy touch to your meal.
  • Parmesan Risotto: Velvety Parmesan-infused risotto is a luxurious side dish that pairs wonderfully with the savory Marsala sauce.
  • Garlic Bread: Pair your Chicken Marsala with warm, buttery garlic bread for a delightful combination of flavors and textures.
  • Rice: Serve with Chicken Marsala for a satisfying meal, allowing you to soak up the delicious sauce and complement the savory flavors of this best chicken marsala recipe.

FAQ’S

How Do You Thicken the Sauce?

If you feel the sauce is too thin after simmering it for 10 minutes, you can thicken it up. To do this, combine 1 teaspoon of cornstarch with 1 teaspoon of the sauce in a small bowl. Then add the mixture back to the sauce to thicken it.

Do I Need to Refrigerate Marsala Wine?

Due to the fortifying process, you do NOT need to refrigerate your marsala wine after you open it. It lasts anywhere from 4 to 6 months after opening. It won’t go bad, but it will start to lose its flavor and fragrance after 6 months.

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Experience the ultimate convenience and flavor with Instant Pot Chicken Marsala, a delightful twist on a classic dish.

Ingredients

  • 2 large Chicken breasts
  • 2 tablespoons of minced Garlic
  • 1 tablespoon of nature’s seasoning
  • 8 oz of sliced Mushrooms
  • 1 tablespoon of Parsley
  • 2/3 cup of Chicken stock
  • 1/2 cup of flour
  • 3 tablespoons Olive oil
  • 3 tablespoons Butter
  • 1/2 cup of Heavy cream
  • 1/2 cup of Marsala wine (1/4 quarter cup of white wine vinegar to substitute)

Instructions

  1. On a cutting board, cover each chicken breast with plastic wrap and pound the chicken flat using a meat mallet or the flat side of a cleaver. Then, cut the chicken 1/2 inches thick small fillets.
  2. Next, in a bowl, mix the flour and nature's seasoning together and coat each chicken fillet. 
  3. Hit the saute button on your Instant Pot. Then, melt the butter and 1 tablespoon of oil. Saute the chicken fillets until they are golden brown.
  4. Remove the chicken from the Instant Pot. Then, toss the mushrooms and garlic in and sautee them for about 5 minutes.
  5. Add your chicken broth and wine to the mushrooms and garlic and continue to saute it for 10 minutes.
  6. Hit cancel on your Instant Pot. Then, place the chicken on top of the mushroom sauce. Close and lock the lid. Then, hit pressure cook or manual and set the time for 10 minutes.
  7. After the time is up and the pressure cooker beeps, let it naturally release for 5 minutes. Then, flip the pressure valve to the venting position and release the rest of the pressure.
  8. Remove the chicken from the inner pot and set it aside. Next, add the heavy cream and stir it until the sauce thickens.
  9. Pour the sauce over the chicken and serve the best Chicken Marsala.

Notes

  1. Mushroom Prep: Ensure mushrooms are sliced evenly to promote even cooking and a consistent texture in the final dish.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 109mgSodium: 1503mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 24g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Instant Pot Recipes

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *