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Instant-Pot Chicken Marsala Recipe

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★★★★★

4.5 from 89 reviews

This Instant-Pot Chicken Marsala recipe offers a quick and flavorful twist on a classic Italian-American dish. Tender chicken breasts are seared, then pressure-cooked with savory mushrooms in a rich Marsala wine sauce, finished with a creamy touch and fresh parsley garnish. Ideal for an easy weeknight meal bursting with deep, comforting flavors.

Ingredients

Scale

Chicken

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

Cooking Fat and Aromatics

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

Marsala Sauce

  • 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)

Garnish

  • Fresh parsley (chopped, for garnish)

Instructions

  1. Sear chicken: Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Set the Instant Pot to ‘Sauté’ mode and add 2 tablespoons of butter along with the olive oil. Once the fat is hot, sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken from the pot and set it aside.
  2. Sauté mushrooms and garlic: 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 becomes fragrant and the mushrooms begin to soften.
  3. Pressure cook the chicken: Pour in the chicken broth and Marsala wine to the pot, stirring briefly to deglaze the bottom. Return the seared chicken breasts to the pot. Secure the lid and set the valve to ‘Sealing.’ Pressure cook on high for 8 minutes.
  4. Release pressure and remove chicken: Perform a quick release to vent the steam. Carefully remove the chicken breasts, then cover them to keep warm while you prepare the sauce.
  5. Thicken the sauce: Switch the Instant Pot back to ‘Sauté’ mode. In a small bowl, mix the flour with about 1/3 cup of liquid from the pot to create a smooth slurry. Whisk this mixture into the simmering sauce, stirring continuously, until it thickens, about 2-5 minutes. For an extra rich finish, stir in the optional heavy cream.
  6. Serve: Adjust seasoning to taste if needed. Serve the thickened Marsala sauce over the chicken breasts and garnish with freshly chopped parsley.

Notes

  • You can substitute Marsala wine with dry sherry if preferred.
  • Using low-sodium chicken broth helps control salt levels in the dish.
  • Heavy cream is optional but adds a smooth, creamy texture to the sauce.
  • For a dairy-free version, omit butter and cream, substituting with suitable alternatives.
  • Make sure to quickly release pressure to avoid overcooking the chicken.

Keywords: Chicken Marsala, Instant Pot recipes, easy chicken dinner, Italian chicken, mushroom sauce chicken, pressure cooker meals

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