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Instant Pot Chicken Marsala and Potatoes

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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

Instant Pot Chicken Marsala and Potatoes Recipe.

Why You’ll Love This Recipe

  • 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.

Recipe Ingredients

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  • 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.

How To Cook Instant Pot Chicken Marsala And Potatoes?

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Step 1: Make The Chicken Topping

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 2: Coat The Chicken

Place the chicken breasts on the plate, spoon the flour mixture on the breasts, and press to coat.

Step 3: Sauté Your Chicken

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.

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Step 4: Sauté The Onions And Wine

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 5: Pressure Cook

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 6: Quick Release Pressure

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 7: Serve

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!

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Cooking 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.

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.

Substitution

  • 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.

Storage and Reheating Instructions

  • Refrigeration: Store leftover Instant Pot Chicken Marsala and Potatoes in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat: To reheat, gently warm the leftovers in a microwave-safe dish or on the stovetop over medium heat, stirring occasionally, until heated through.

What to Serve With This Recipe?

  • 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.
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FAQ’S

What Potatoes Can I Use?

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. If you want to add a little more nutritious, red potatoes are the most nutritious. 

Chicken Marsala

Instant Pot Chicken Marsala and Potatoes

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Savor the rich flavors of succulent chicken and tender potatoes, all beautifully cooked in a creamy Marsala wine sauce using the convenience of an Instant Pot

Ingredients

  • 2 – 3 boneless Skinless Chicken Breasts
  • 1 cup of self rising flour
  • 1 cup of Panko bread crumbs
  • 1 Tablespoon of Garlic salt – more to season
  • 1 Tablespoon of Seasoned salt – more to season
  • 1 teaspoon of Seasoned pepper – more to season
  • 6 Gold Potatoes – washed and cut in half
  • 1 large onion – cut in large chunks
  • 1 cup of Marsala wine
  • 1 cup of chicken broth
  • Olive Oil
  • 1 – 2 Tablespoons of 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

  • 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.
  • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 494Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 2423mgCarbohydrates: 71gFiber: 6gSugar: 5gProtein: 28g

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    6 Comments

    1. This looks really delicious! And the chicken seems really juicy! I’m going to try this!

    2. Do you think I could add mushrooms to this or would they not cook right since it is cooked for 30 minutes?

      1. 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.

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