Instant-Pot Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish known for its tender chicken breasts cooked in a rich mushroom and Marsala wine sauce. Using the Instant Pot makes this flavorful meal quick and easy, perfect for busy weeknights without sacrificing any deliciousness.

Ingredients

• 4 medium (or 2 large) boneless, skinless chicken breasts
• Salt and pepper (to taste)
• 1 1/4 teaspoons Italian seasoning
• 3 tablespoons unsalted butter (divided)
• 1 1/2 teaspoons olive oil
• 3 cloves garlic (minced)
• 1 1/2 cups sliced mushrooms (cremini or white button)
• 1 cup low-sodium chicken broth
• 1 cup Marsala wine (or dry sherry)
• 2 tablespoons all-purpose flour
• 1/3 cup heavy cream (optional)
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Set the Instant Pot to ‘Sauté’ and add 2 tablespoons of butter along with the olive oil. Once hot, sear the chicken for 2-3 minutes per side until golden, then remove the chicken and set aside.
2. Step 2: Add the remaining 1 tablespoon of butter to the pot. Stir in the minced garlic and sliced mushrooms, cooking for 1-2 minutes until the garlic is fragrant and mushrooms begin to soften.
3. Step 3: Pour in the chicken broth and Marsala wine. Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 8 minutes.
4. Step 4: Quickly release the pressure and remove the chicken, covering it to keep warm. Switch the Instant Pot back to ‘Sauté.’
5. Step 5: In a small bowl, mix the flour with about 1/3 cup liquid from the pot to form a smooth slurry, then whisk it back into the sauce. Stir continuously until the sauce thickens, about 2-5 minutes. If using, stir in the heavy cream.
6. Step 6: Adjust seasoning as needed and serve the sauce over the chicken. Garnish with chopped parsley.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend in the slurry.
• If you prefer a thicker sauce, let it simmer a bit longer after adding the slurry before stirring in the cream.
• Marsala wine can be substituted with dry sherry or a combination of white wine and a splash of balsamic vinegar for similar flavor.
• Serve over pasta, mashed potatoes, or creamy polenta for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts can be used but will require a longer pressure cooking time to ensure they are fully cooked and tender.

Is it necessary to use heavy cream in the sauce?

No, the heavy cream is optional and adds richness to the sauce, but the dish is delicious without it if you prefer a lighter sauce.

Instant-Pot Chicken Marsala Recipe

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This Instant Pot Chicken Marsala is a flavorful and comforting Italian-American dish featuring tender chicken breasts cooked in a rich mushroom and Marsala wine sauce. Using the Instant Pot allows for quick pressure cooking, infusing the chicken with deep flavors while maintaining juiciness. The sauce is thickened with a flour slurry and optionally enriched with heavy cream, making it perfect for an easy yet elegant weeknight dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Italian-American

Ingredients

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Chicken and Seasoning

• 4 medium (or 2 large) boneless, skinless chicken breasts
• Salt and pepper (to taste)
• 1 1/4 teaspoons Italian seasoning

Cooking Fats

• 3 tablespoons unsalted butter (divided)
• 1 1/2 teaspoons olive oil

Vegetables and Aromatics

• 3 cloves garlic (minced)
• 1 1/2 cups sliced mushrooms (cremini or white button)

Liquids and Thickeners

• 1 cup low-sodium chicken broth
• 1 cup Marsala wine (or dry sherry)
• 2 tablespoons all-purpose flour
• 1/3 cup heavy cream (optional)

Garnish

• Fresh parsley (chopped, for garnish)

Instructions

1. Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and Italian seasoning, ensuring full flavor penetration before cooking.
2. Sear the chicken: Set the Instant Pot to ‘Sauté’ mode and add 2 tablespoons of butter along with the olive oil. Once the butter melts and the oil is hot, sear the chicken breasts for 2 to 3 minutes per side until they develop a golden-brown crust. Remove the chicken from the pot and set it aside.
3. Sauté mushrooms and garlic: Add the remaining 1 tablespoon of butter to the Instant Pot. Stir in the minced garlic and sliced mushrooms, cooking for about 1 to 2 minutes until the garlic is fragrant and the mushrooms start to soften.
4. Add liquids and chicken: Pour in the chicken broth and Marsala wine to deglaze the pot, scraping any browned bits off the bottom. Return the seared chicken breasts to the pot, arranging them in the liquid.
5. Pressure cook: Secure the Instant Pot lid and set the valve to ‘Sealing.’ Pressure cook on high for 8 minutes to cook the chicken through and infuse the flavors.
6. Release pressure and remove chicken: Perform a quick release of the pressure, then carefully remove the chicken breasts from the pot. Cover to keep warm while you finish the sauce.
7. Thicken the sauce: Switch the Instant Pot back to ‘Sauté’ mode. In a small bowl, combine the flour with about 1/3 cup of the hot cooking liquid to create a smooth slurry. Whisk this mixture into the sauce and stir continuously for 2 to 5 minutes as it thickens. Optionally, stir in the heavy cream to add richness and creaminess.
8. Serve: Adjust seasoning with additional salt and pepper if needed. Serve the thickened Marsala mushroom sauce over the chicken breasts and garnish with freshly chopped parsley.

Notes

• You can substitute dry sherry for Marsala wine if unavailable.
• Using low-sodium chicken broth helps control the saltiness in the dish.
• Heavy cream is optional but adds a luxurious texture to the sauce.
• For a gluten-free version, substitute the all-purpose flour with cornstarch as a thickener.
• Ensure to scrape the bottom of the Instant Pot well after sautéing mushrooms to prevent the burn warning.
• Leftover chicken marsala can be refrigerated for up to 3 days and reheated gently.

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