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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 30 minutes, which in my book, makes it the perfect weeknight meal.
Easy Instant Pot Chicken Marsala Recipe
This Easy Instant Pot Chicken Marsala is one of the easiest dinner ever!
Today’s recipe is all about ease. Quick and easy food. That tastes darn good. So, if you’re craving something scrumptious, you’ve come to the right place. A party in your mouth is about to happen.
This chicken recipe is creamy, succulent, ultra-flavorful, and easy to pull off, and it comes together in about 30 minutes, which in my book, makes it the perfect weeknight meal.
EASY INSTANT POT CHICKEN MARSALA INGREDIENTS:
You’ll need:
- Chicken breasts
- All-purpose flour
- Salt and freshly ground black pepper
- Garlic powder
- Butter
- Olive oil
- Mushrooms
- Shallot
- Garlic
- Marsala wine
- Chicken stock
- Heavy cream
- Parsley to garnish
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How to make chicken Marsala in the Instant Pot
- Season all-purpose flour with salt, pepper, and garlic powder. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
- Brown the chicken on both sides, remove and set aside.
- Sauté mushrooms, shallots, and garlic until tender. Add Marsala wine and chicken stock; mix to combine.
- Return chicken to the Instant Pot. Close lid and cook for 10 minutes.
- When the time is over, remove chicken and set aside. Add heavy cream and cook until slightly thickened. Return chicken to the pot and toss to coat. Serve hot.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
TIP TO BROWN MEAT IN THE INSTANT POT:
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.
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Pro Tips to make Marsala Chicken:
- If your chicken breasts are large, it’s best to first cut them in half horizontally.
- When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is best for desserts, such as Tiramisu.
- Cover chicken with foil while you thicken the sauce to keep it warm.
STORING
Store leftovers in an airtight container in the refrigerator for up to 4 days.
WHAT TO SERVE WITH CHICKEN MARSALA?
This Chicken Marsala recipe makes enough creamy sauce to serve over pasta. Mashed potatoes or rice are a good option too. To keep it low carb, serve over cauliflower rice or zucchini noodles!
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipes
Easy Instant Pot Chicken Marsala
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 30 minutes, which in my book, makes it the perfect weeknight meal.
Ingredients
- 4 - 5 skinless boneless, chicken breasts
- ½ cup (70 gr) all-purpose flour ,for dredging
- Kosher salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons (42 gr) butter
- 3 tablespoons (45 ml) olive oil
- 8 oz (250 gr) mushrooms ,stemmed and halved
- 1 shallot ,thinly sliced
- 3 garlic ,minced
- 2/3 cup (160 ml) Marsala wine
- 2/3 cup (160 ml) chicken stock
- ½ cup (120 ml) heavy cream
- Parsley to garnish
Instructions
PRESSURE COOKER INSTRUCTIONS:
- 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.
- 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.
- 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. 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 mushroom, 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".
- Add Marsala wine and chicken stock to the pot. Mix to combine. Cook for about 3 - 5 minutes to reduce the wine. 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.
- 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"
- Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.
- 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.
STOVETOP INSTRUCTIONS:
- 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.
- Add 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.
- Heat the oil and 2 tablespoons of the butter and 2 tablespoons of oil in a large skillet over medium-high heat. When melted, cook the chicken, turning once, until it is golden and just barely cooked through, about 5 - 6 minutes. Transfer the chicken to a plate and set aside. Remove the chicken to a large platter.
- Add the remaining oil and butter to the skillet. 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.
- Add Marsala wine and chicken stock to the skillet. Mix to combine; cook for about 3 - 5 minutes to reduce the wine. Add heavy cream; mix to combine. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 - 15 minutes
- Add the chicken back to the skillet, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 - 3 minutes.
- Garnish with fresh chopped parsley, if desired. Serve hot.
Oriana's Notes
STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
MARSALA WINE SUBSTITUTES Sherry (best), sweet vermouth or port (next best). If you have Madeira wine handy check out my Easy Instant Pot Chicken Madeira recipe.
NON-ALCOHOLIC OPTION: This sauce is very much based on the Marsala flavors, but if you need to make this without wine, you can substitute the marsala with more chicken stock, in that case, it will be chicken with a creamy gravy.
PRO TIPS:
- If your chicken breasts are large, it’s best to first cut them in half horizontally before you pound them.
- When making savory dishes like Chicken Marsala, dry Marsala is the best option. Sweet Marsala wine is good for dessert, such as Tiramisu.
- Cover chicken with foil while you thicken the sauce to keep it warm.
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
Nutrition
Calories: 622kcalCarbohydrates: 23gProtein: 41gFat: 35gSaturated Fat: 14gCholesterol: 173mgSodium: 349mgPotassium: 966mgFiber: 1gSugar: 5gVitamin A: 750IUVitamin C: 4.5mgCalcium: 38mgIron: 1.9mg
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Originally posted in February 2018, post content edited to add more helpful information, no change to the recipe, in September 2020.
