Easy Instant Pot Chicken Marsala

By zhanghengshuo

4 Person

50 Minutes

622 Calories

This Easy Instant Pot Chicken Marsala is one of the easiest dinner ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 60 minutes, which in my book, makes it the perfect weeknight meal. I decided to use boneless and skinless chicken breasts because we like white meat better but feel free to use chicken thighs, or even legs, for ultimate tenderness. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick.

Ingredients

Parsley to garnish
1/2 cup heavy cream
2/3 cup chicken stock
2/3 cup Marsala wine
3 garlic, minced
1 shallot, thinly sliced
8 oz. mushrooms, stemmed and halved
3 tbsp. olive oil
3 tbsp. butter
1 tsp. garlic powder
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour, for dredging
5 skinless boneless, chicken breasts

Method

01

Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half or buy them thinly sliced.
02

Put the flour in a shallow platter and season with a fair amount of salt and pepper and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
03

Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 - 3 chicken breasts into the pot and fry on each side until golden, turning once.
04

Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts. Add the remaining oil and butter to the pot. When melted, add mushrooms, shallots, and garlic. Cook for 5 - 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste. Press "cancel".
05

Add Marsala wine and chicken stock to the pot. Mix to combine. Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust cooking time to 10 minutes.
06

When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
07

Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.
08

Select "saute" adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Garnish with fresh chopped parsley, if desired. Serve hot.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Easy Instant Pot Chicken Marsala

4.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 622 Kcal
Prep Time 25 Mins
Cook Time 25 Mins
Total Time 50 Mins

02 Ingredients

Parsley to garnish

1/2 cup heavy cream

2/3 cup chicken stock

2/3 cup Marsala wine

3 garlic, minced

1 shallot, thinly sliced

8 oz. mushrooms, stemmed and halved

3 tbsp. olive oil

3 tbsp. butter

1 tsp. garlic powder

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour, for dredging

5 skinless boneless, chicken breasts

03 Method

Step 1

Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half or buy them thinly sliced.

Step 2

Put the flour in a shallow platter and season with a fair amount of salt and pepper and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.

Step 3

Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 - 3 chicken breasts into the pot and fry on each side until golden, turning once.

Step 4

Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts. Add the remaining oil and butter to the pot. When melted, add mushrooms, shallots, and garlic. Cook for 5 - 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste. Press "cancel".

Step 5

Add Marsala wine and chicken stock to the pot. Mix to combine. Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust cooking time to 10 minutes.

Step 6

When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Step 7

Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.

Step 8

Select "saute" adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Garnish with fresh chopped parsley, if desired. Serve hot.

04 Author