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
Scale
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
