Instant Pot Chicken Marsala

By Lori

4 Person

40 Minutes

0 Calories

This Instant Pot Chicken Marsala is perfect for a busy weeknight dinner or a fancy date night in. It’s easy to make, full of flavor and using the pressure cooker makes it even less work than the already simple stovetop version. Chicken Marsala is not a hard dish to make. I love it because it looks and sounds fancy but it is so easy to make. If you don’t have an Instant Pot, check out the Gluten-Free Chicken Marsala recipe that you can make on the stovetop in just 40 minutes. The basic difference with using the Instant Pot is that you don’t have to watch it cooking on the stove or worry about stirring.

Ingredients

fresh parsley to garnish
1 tbsp. water
1 tbsp. cornstarch
2 cloves garlic, minced
1 cup chicken broth
2/3 cup marsala cooking wine
4 oz. pancetta, finely cubed
12 oz. sliced mushrooms
1 1/2 pounds thinly sliced chicken breasts
flour for dredging
2 tbsp. butter

Method

01

Turn Instant Pot to saute function and add butter to melt.
02

Dredge chicken breasts in flour on both sides, then place into Instant Pot. Let them brown in the butter for 1-2 minutes per side, then remove and set aside.
03

Add garlic, pancetta, mushrooms and marsala wine and saute for 2 minutes.
04

Turn Instant Pot off. Add chicken breasts back in, along with chicken broth, nestling chicken down into the mushrooms.
05

Using the manual (or pressure cook) button, set the timer for 8 minutes.
06

Use quick release and remove just the chicken breasts from the pot. Switch the Instant Pot to saute and wait 1 minute until sauce starts to bubble. Add the mixture of cornstarch and water and let simmer 5-10 minutes, stirring occasionally while sauce thickens.
07

Place chicken on plates, spoon mushroom sauce over chicken, garnish with parsley and serve warm.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Instant Pot Chicken Marsala

4.7

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

fresh parsley to garnish

1 tbsp. water

1 tbsp. cornstarch

2 cloves garlic, minced

1 cup chicken broth

2/3 cup marsala cooking wine

4 oz. pancetta, finely cubed

12 oz. sliced mushrooms

1 1/2 pounds thinly sliced chicken breasts

flour for dredging

2 tbsp. butter

03 Method

Step 1

Turn Instant Pot to saute function and add butter to melt.

Step 2

Dredge chicken breasts in flour on both sides, then place into Instant Pot. Let them brown in the butter for 1-2 minutes per side, then remove and set aside.

Step 3

Add garlic, pancetta, mushrooms and marsala wine and saute for 2 minutes.

Step 4

Turn Instant Pot off. Add chicken breasts back in, along with chicken broth, nestling chicken down into the mushrooms.

Step 5

Using the manual (or pressure cook) button, set the timer for 8 minutes.

Step 6

Use quick release and remove just the chicken breasts from the pot. Switch the Instant Pot to saute and wait 1 minute until sauce starts to bubble. Add the mixture of cornstarch and water and let simmer 5-10 minutes, stirring occasionally while sauce thickens.

Step 7

Place chicken on plates, spoon mushroom sauce over chicken, garnish with parsley and serve warm.

04 Author