If you’re craving a dish that’s elegant enough to impress but quick enough to throw together on a weeknight, you’ve hit the jackpot with this Instant Pot Chicken Marsala Recipe. I absolutely love how this recipe yields tender, juicy chicken simmered in a rich mushroom and marsala wine sauce in under 30 minutes. Trust me, once you try this, you’ll find it’s the go-to meal when you want something fancy without the fuss.
Why You’ll Love This Recipe
- Speedy & Delicious: You get a rich, restaurant-quality sauce in a fraction of the usual time.
- Tender Chicken Every Time: The Instant Pot locks in moisture, making your chicken perfectly juicy.
- Easy Cleanup: One pot means less mess, and more time for you to enjoy your meal.
- Versatile Flavor: Mushroom and marsala wine bring an elegant creaminess that pairs well with many sides.
Ingredients You’ll Need
This Instant Pot Chicken Marsala Recipe calls for pantry staples and fresh ingredients that marry beautifully in this savory sauce. When shopping, look for fresh mushrooms and a good quality marsala wine – it really makes a difference.
- Chicken breasts: Medium size works best for quick, even cooking.
- Italian seasoning or Herbs de Provence: These herbs add a warm, fragrant touch.
- Butter: Essential for that rich, silky sauce and to get a nice sear on the chicken.
- Olive oil: Helps prevent butter from burning during sautéing.
- Garlic: Fresh and minced for maximum flavor punch.
- Sliced mushrooms: Cremini or white button mushrooms work great here.
- Chicken broth: Use low sodium if you want more salt control.
- White marsala cooking wine: This is the star for that signature sweet and nutty flavor.
- Cornstarch: For thickening the sauce to the perfect consistency.
- Heavy cream (optional): Adds extra richness if you want a creamier sauce.
- Salt and pepper: Season to taste, balancing the flavors perfectly.
Variations
I love how flexible this Instant Pot Chicken Marsala Recipe can be. Over the years, I’ve tweaked it based on what’s in my fridge and the mood at the table, so feel free to make it your own.
- Use chicken thighs instead of breasts: I tried this once and found thighs add more juiciness and flavor, especially if you like dark meat.
- Make it creamy: Adding heavy cream at the end turns it into a luscious, velvety sauce that my family adores.
- Mushroom mix: Swap cremini with shiitake or portobello mushrooms for a deeper umami punch based on what you like or have on hand.
- Non-alcoholic version: Substitute marsala wine with more chicken broth and a splash of grape juice or apple cider vinegar to imitate sweetness.
How to Make Instant Pot Chicken Marsala Recipe
Step 1: Season and Sear the Chicken
This first step is crucial for building flavor. I like to generously season both sides of my chicken with salt, pepper, and Italian seasoning. Then, set your Instant Pot to sauté mode, melt 2 tablespoons of butter, and drizzle in olive oil to keep the butter from burning. Sear the chicken breasts for about 2-3 minutes on each side until they’re golden. You want a nice crust, but don’t worry about cooking them through yet—this is all about flavor.
Step 2: Sauté Mushrooms and Garlic
Remove the chicken and set it aside for now. Melt the remaining tablespoon of butter and toss in your garlic and sliced mushrooms. Sauté for 1-2 minutes until the garlic is fragrant and the mushrooms start to soften. Then sprinkle in the rest of your Italian seasoning to infuse the sauce. I always give this a good stir—your kitchen will smell amazing right about now.
Step 3: Add Liquids and Pressure Cook
Pour in the chicken broth and marsala wine, scraping any browned bits off the bottom. Those bits hold a ton of flavor, so you don’t want to miss them. Place the chicken breasts back into the pot, cover, and lock the lid. Seal the vent and set your Instant Pot to manual or pressure cook on high for 8 minutes. This method keeps the chicken juicy while the sauce thickens up beautifully.
Step 4: Release Pressure and Thicken Sauce
Once cooking is done, do a quick pressure release to keep the chicken from overcooking. Carefully remove the chicken and cover it to keep warm. Then switch the Instant Pot to the soup setting and add salt and pepper. Mix cornstarch with cold water until smooth, then whisk it into the sauce to thicken it up. I like to stir in heavy cream at this point if I want that extra-rich finish.
Step 5: Serve and Enjoy
Pour that incredible mushroom marsala sauce over the chicken and serve it up. It’s fantastic over rice, mashed potatoes, or even buttered noodles. I swear, every time I make this Instant Pot Chicken Marsala Recipe, my family goes crazy for it.
Pro Tips for Making Instant Pot Chicken Marsala Recipe
- Don’t Skip the Sear: That golden crust on the chicken not only adds flavor but also locks in juices.
- Use Quality Marsala Wine: I learned that a decent cooking wine makes the sauce sing—don’t go super cheap here.
- Watch the Cornstarch Amount: Too much thickener can make the sauce gummy—start with less and add more if needed.
- Quick Release Pressure: This ensures the chicken doesn’t overcook and stay tender, which took me a few tries to perfect.
How to Serve Instant Pot Chicken Marsala Recipe
Garnishes
I usually top the dish with a sprinkle of fresh chopped parsley—it adds a pop of color and fresh brightness that balances the richness of the sauce. Sometimes I also like tossing on slivered toasted almonds for a little crunch. Both really elevate the presentation.
Side Dishes
My go-to sides with this meal are creamy mashed potatoes or buttered egg noodles. They soak up all that rich marsala sauce so well. You can also serve it alongside garlic roasted asparagus or a crisp green salad for a lighter touch.
Creative Ways to Present
For special occasions, I like to plate each chicken breast over a bed of risotto and drizzle the sauce artfully around it, garnished with fresh herbs and edible flowers. It turns this simple Instant Pot recipe into an impressive dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken marsala in an airtight container in the fridge for up to 3 days. The flavors actually develop more after sitting overnight, making for even tastier leftovers. Just be sure to keep the chicken and sauce together so it stays moist.
Freezing
If I want to freeze the dish, I portion it out and freeze both chicken and sauce separately in freezer-safe containers. This way, the texture stays better once thawed. Frozen, it keeps well up to 2 months—perfect for busy nights when you want something comforting fast.
Reheating
I reheat leftovers gently on the stove over medium-low heat, adding a splash of broth or water if the sauce feels too thick. Using lower heat helps keep the chicken tender and avoids drying it out. Microwaving works too, but be sure to cover it to retain moisture.
FAQs
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Can I use frozen chicken breasts in this Instant Pot Chicken Marsala Recipe?
Absolutely! One of the beauties of the Instant Pot is its ability to cook from frozen. Just add a few extra minutes to the pressure cooking time—around 10 to 12 minutes should do the trick. Be sure to check the internal temperature to ensure the chicken is cooked through.
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What if I don’t have marsala wine—can I substitute it?
If you don’t have marsala, you can substitute with dry sherry, Madeira wine, or a mix of white grape juice and a splash of vinegar for acidity. The flavor won’t be a traditional marsala, but it’ll still be delicious. Just avoid using cooking wines that are too sweet or overly seasoned.
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Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use cornstarch rather than flour to thicken the sauce and ensure your marsala wine and chicken broth are gluten-free. Always double-check labels to be safe.
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Can I make this recipe dairy-free?
Yes! Simply substitute the butter with a dairy-free margarine or use olive oil for the sauté steps. Skip the heavy cream or replace it with a dairy-free alternative like coconut cream, keeping in mind the flavor will shift slightly.
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How do I prevent the sauce from sticking and burning in the Instant Pot?
Make sure to use enough butter and oil when sautéing and always deglaze the pot by scraping the bottom after searing chicken to loosen browned bits. This prevents the “burn” warning and also adds depth of flavor.
Final Thoughts
This Instant Pot Chicken Marsala Recipe is one of those meals that feels special but stays incredibly easy to make. I love how it brings a little bit of fine dining into a busy week night, without spending hours in the kitchen. Give it a try—I promise you’ll be hooked once you taste how tender the chicken is and how perfectly balanced that marsala sauce turns out. It’s become a staple in my home, and I hope it finds a place in your kitchen too!
Print
Instant Pot Chicken Marsala Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Description
Instant Pot Chicken Marsala is a quick and elegant dish featuring tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. This comforting Italian-American recipe blends earthy mushrooms, aromatic herbs, and a creamy sauce, all cooked effortlessly in an Instant Pot for a flavorful meal ready in under 30 minutes. Perfect for serving over rice or noodles, it’s a fantastic option for when you want a gourmet dinner without the wait.
Ingredients
Chicken
- 4 medium chicken breasts
- Salt and pepper, to taste
- 1 ½ teaspoon Italian seasoning or Herbs de Provence
Sauce
- 3 tablespoons butter, divided
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 ½ cups sliced mushrooms
- 1 cup low sodium chicken broth
- 1 cup white Marsala cooking wine
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ½ cup cold water
- ¼ cup corn starch
- ⅓ cup heavy cream (optional)
Instructions
- Season and Sear the Chicken: Generously season the chicken breasts on both sides with salt, pepper, and 1 teaspoon of Italian seasoning or Herbs de Provence. Set the Instant Pot to ‘Sauté’ mode and melt 2 tablespoons of butter, adding 2 teaspoons olive oil to prevent butter from burning. Sear the chicken for 2-3 minutes per side until lightly browned. Remove and set aside.
- Cook Mushrooms and Garlic: In the Instant Pot, melt the remaining 1 tablespoon of butter. Add minced garlic and sliced mushrooms, sautéing for 1-2 minutes until the garlic is fragrant. Stir in the remaining ½ teaspoon of Italian seasoning or Herbs de Provence.
- Add Liquids and Return Chicken: Pour in the chicken broth and Marsala wine, stirring to combine. Return the seared chicken breasts to the pot, ensuring they are partially submerged in the liquid.
- Pressure Cook: Secure the Instant Pot lid and lock it into place. Set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 8 minutes.
- Release Pressure and Remove Chicken: Perform a quick pressure release by turning the valve to ‘Venting’ once cooking is complete. When the float valve drops, carefully remove the lid. Using a slotted spoon or tongs, transfer the chicken breasts to a plate and cover to keep warm.
- Thicken Sauce: Select the ‘Soup’ setting on the Instant Pot. Stir in 1 teaspoon salt and ¼ teaspoon pepper to the cooking liquid. Whisk together cold water and cornstarch in a separate bowl until dissolved, then slowly whisk this mixture into the pot. Continue stirring until the sauce thickens.
- Finish and Serve: Turn off the Instant Pot. If desired, stir in ⅓ cup of heavy cream to enrich the sauce. Pour the mushroom Marsala sauce over the chicken breasts and serve immediately with your choice of rice or noodles.
Notes
- This Instant Pot Chicken Marsala recipe is perfect for when you want a delicious, sophisticated meal made quickly—ready in less than 30 minutes.
- Use low sodium chicken broth and adjust salt levels to taste to control sodium content.
- Heavy cream is optional but adds a rich, velvety texture to the sauce.
- For best results, use medium-sized chicken breasts to ensure even cooking under pressure.
- Serve this dish over cooked rice, pasta, or mashed potatoes to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 6 g
- Sodium: 1086 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 173 mg
