Print

Instant-Pot Chicken Marsala Recipe

Print Recipe

★★★★★

4.7 from 583 reviews

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.

Ingredients

Scale

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.

Keywords: Instant Pot Chicken Marsala, chicken marsala recipe, easy chicken marsala, pressure cooker chicken marsala, mushroom marsala sauce

Find it online: https://kitchenbyclara.com/instant-pot-chicken-marsala-recipe/