Experience the taste of Italy with this Instant Pot Chicken Marsala And Potatoes recipe. Using the Instant Pot, you'll enjoy tender chicken and perfectly cooked potatoes in no time. With savory chicken, potatoes, and Marsala wine sauce, this Instant Pot recipe is both delicious and effortless
Jump to:
Why This Recipe Works
- Quick and easy: With the Instant Pot, this meal comes together in just 30 minutes.
- One-pot meal: Minimal clean-up is required since everything cooks in one pot.
- Perfect for busy weeknights: No need to spend hours in the kitchen, this Instant Pot Chicken Marsala And Potatoes recipe is perfect for those hectic weekday evenings.
📋 Ingredients
- Boneless Skinless Chicken Breasts: Form the protein base of the dish, providing a lean, tender, and flavorful bite.
- Self Rising Flour: Is used to dust the chicken, helping to give it a golden, crispy exterior when cooked.
- Panko Bread Crumbs: Add an extra layer of crunch to the chicken, enhancing the texture and appeal of the dish.
- Garlic Salt, Seasoned Salt, Seasoned Pepper: Work together to enhance the natural flavors of the chicken and potatoes, adding depth and complexity to the dish.
- Gold Potatoes - Washed and Cut In Half: Are buttery and slightly sweet, providing a hearty and comforting element to the dish.
- Onion - Cut In Large Chunks: Caramelize under pressure, adding a layer of sweetness that complements the savory chicken and potatoes.
- Marsala Wine: Adds a rich, slightly sweet, and nutty flavor that is the signature of any Chicken Marsala dish.
- Chicken Broth/Chicken Stock: Adds a savory depth to the dish, enhancing the flavors of the chicken and the potatoes while also creating a delicious sauce.
- Olive Oil: Is used for sautéing, adding a subtle fruitiness, and ensuring the chicken and onions don't stick to the pot.
- Butter: Adds richness and a creamy, indulgent note to the dish, complementing the flavors of the wine and chicken beautifully.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sliced Mushrooms: Can indeed be used as an optional ingredient in your Instant Pot Chicken Marsala and Potatoes recipe, adding them to the mushroom mixture (if you also have the mushroom mixture) enhances the flavor depth. Add them after sautéing the onions, allowing them to absorb the Marsala wine and chicken broth for a rich, earthy taste.
- Frozen Chicken: Using frozen chicken extends the convenience, allowing you to cook frozen chicken directly in the Instant Pot without thawing, ensuring a quick and efficient cooking process.
🔪How to Cook Instant Pot Chicken Marsala and Potatoes?
Step One: First, place the flour and Panko bread crumbs on a large plate, add garlic salt, seasoned salt, and seasoned pepper to the flour/bread crumb mixture, and mix well.
Step Two: Place the chicken breasts on the plate, spoon the flour mixture on the breasts, and press to coat.
Step Three: Turn the Instant Pot on to the SAUTE setting. Place enough Olive Oil in the bottom to coat it in a thin layer. Add the butter, and melt it. When the butter melts, stir well with the Olive Oil, and with Kitchen tongs, add the breasts, carefully place them in the bottom of the Instant Pot. Brown the chicken on both sides. Remove to a plate.
Step Four: Add a little more Olive Oil and butter to the Pot, and add the onion, Marsala wine, and chicken broth to the Pot. Boil the wine sauce, and then turn off the SAUTE setting after the sauce thickens.
Step Five: Return the chicken to the Instant Pot, add the Potatoes, and sprinkle with garlic salt, and pepper. Place the lid on the Instant Pot until it beeps and locks. Make sure the Pressure Valve is set to SEALING, and press the 'MEAT/STEW' button, and set the time for 30 minutes.
Step Six: When the Instant Pot is done cooking, do a quick release, and release the pressure. Make sure the Float Valve is down, and carefully remove the lid.
Step Seven: Place the Chicken, potatoes, and onion on a large plate, and pour the creamy sauce over the chicken and vegetables. Halve the chicken breasts and plate them with potatoes, onion, and Marsala sauce to serve chicken marsala dish. Enjoy!
👩🍳 Expert Tips
- Marsala Wine Choice: Opt for a dry Marsala wine to add depth and authentic flavor to the dish.
- Potato Pick: Select small yellow or red potatoes; their firm texture holds up well under pressure cooking.
- Chicken Selection: Choose boneless, skinless chicken breast for even cooking and a tender result..
💭 FAQs
The recipe calls for gold potatoes or better known as Yukon Gold Potatoes. However, you can use different potatoes if you like. We have found that Idaho Potatoes work well.
Store leftover Instant Pot Chicken Marsala and Potatoes in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
These are my favorite side dishes to serve with Chicken Marsala.
- Garlic Mashed Potatoes: Creamy garlic mashed potatoes are the perfect accompaniment to Chicken Marsala. The rich and buttery flavor of the mashed potatoes complements the savory Marsala sauce beautifully.
- Asparagus: Tender asparagus spears are a light and flavorful side dish that pairs well with Chicken Marsala.
- Mashed Cauliflower: Creamy mashed cauliflower is a lighter alternative to traditional mashed potatoes. The cauliflower mash pairs beautifully with the rich flavors of Chicken Marsala and provides a low-carb option.
- Sautéed Green Beans: Fresh green beans sautéed with garlic and olive oil make a vibrant and flavorful side dish for Chicken Marsala.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Instant Pot Chicken Marsala and Potatoes
Ingredients
- 2 Chicken Breasts
- 1 cup Self Raising Flour
- 1 cup Panko Bread Crumbs
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Seasoned Salt
- 1 teaspoon Pepper
- 6 Gold Potatoes washed cut in half
- 1 Onion
- 1 cup Marsala wine
- 1 cup Chicken Broth
- Olive Oil
- 1 tablespoon Butter
Instructions
- First, place the flour and Panko bread crumbs on a large plate, add garlic salt, seasoned salt, and seasoned pepper to the flour/bread crumb mixture, and mix well.
- Place the chicken breasts on the plate, spoon the flour mixture on the breasts, and press to coat.
- Turn the Instant Pot on to the SAUTE setting. Place enough Olive Oil in the bottom to coat it in a thin layer. Add the butter, and melt it. When the butter melts, stir well with the Olive Oil, and with Kitchen tongs, add the breasts, carefully place them in the bottom of the Instant Pot. Brown the chicken on both sides. Remove to a plate.
- Add a little more Olive Oil and butter to the Pot, and add the onion, Marsala wine, and chicken broth to the Pot. Boil the wine sauce, and then turn off the SAUTE setting after the sauce thickens.
- Return the chicken to the Instant Pot, add the Potatoes, and sprinkle with garlic salt, and pepper. Place the lid on the Instant Pot until it beeps and locks. Make sure the Pressure Valve is set to SEALING, and press the ‘MEAT/STEW’ button, and set the time for 30 minutes.
- When the Instant Pot is done cooking, do a quick release, and release the pressure. Make sure the Float Valve is down, and carefully remove the lid.
- Place the Chicken, potatoes, and onion on a large plate, and pour the creamy sauce over the chicken and vegetables. Halve the chicken breasts and plate them with potatoes, onion, and Marsala sauce to serve chicken marsala dish. Enjoy
Notes
Nutrition
More Instant Pot Chicken Recipes
This looks really delicious! And the chicken seems really juicy! I'm going to try this!
This looks great, would love to give it a try!
This looks so yummy!
Thankyou Sarah. This is one of our favorites!
Do you think I could add mushrooms to this or would they not cook right since it is cooked for 30 minutes?
The mushrooms might get mushy if you cook them with this recipe. I would saute them at the start and then add into the mixture at the end.