If you love rich, creamy, and savory meals but dread long cooking times, this chicken marsala is the perfect dish for you. It brings all the flavors of a restaurant-style Italian meal straight to your kitchen without the hassle.
Thanks to the instant pot, you can achieve tender, juicy chicken in a deeply flavorful mushroom and wine sauce with minimal effort.
Why Use an Instant Pot?
Traditional chicken marsala requires multiple steps, including sautéing, simmering, and reducing the sauce. The instant pot streamlines this process by locking in moisture and flavor while cutting down cooking time.
The pressure cooking function tenderizes the chicken in minutes, while the sauté function allows you to build deep layers of flavor. If you’re looking for easy, one-pot recipes that deliver gourmet results, this method is a must-try.
Tips for the Best Chicken Marsala
To get the most out of this dish, follow these tips for a restaurant-quality experience:
- Use boneless, skinless chicken breasts for an even cook. Slice them into fillets for faster cooking and more surface area to soak up the marsala sauce.
- Dredge the chicken lightly in flour before sautéing. This helps create a slightly crispy exterior and thickens the sauce later.
- Don’t skip the browning step. Even though the chicken will finish cooking under pressure, quickly searing it in the instant pot adds depth and a richer texture.
- Choose dry marsala wine. Avoid sweet varieties, as they can overpower the dish. Dry marsala adds the perfect balance of warmth and complexity.
Customizing the Recipe
This instant pot chicken marsala is versatile and can be adapted to suit different dietary preferences and ingredient availability:
- Gluten-Free: Use a gluten-free flour blend for dredging the chicken, or skip the flour step altogether.
- Dairy-Free: Substitute butter with olive oil or a plant-based alternative.
- Vegetarian Option: Swap chicken for thick slices of portobello mushrooms or tofu, adjusting the cooking time as needed.
Serving Suggestions
This dish pairs beautifully with a variety of sides, making it a great choice for weeknight meals or dinner parties. Here are some serving ideas:
- Over Pasta: Classic and comforting, serving chicken marsala over a bed of fettuccine or spaghetti allows you to soak up all the delicious sauce.
- With Mashed Potatoes: Creamy mashed potatoes complement the rich marsala sauce perfectly.
- Low-Carb Option: For a lighter meal, serve over steamed cauliflower rice or roasted vegetables.
Storing & Reheating
Leftovers can be just as delicious the next day. Store the chicken and sauce in an airtight container in the refrigerator for up to five days.
To reheat, warm it gently on the stovetop over low heat or in the instant pot on the sauté setting until heated through. Add a splash of chicken broth if the sauce thickens too much during storage.
Why This Recipe Stands Out
Instant pot recipes often prioritize convenience over flavor, but this chicken marsala proves that you can have both. The combination of a pressure-cooked sauce and a perfectly tenderized protein makes this dish a standout.
Give this instant pot chicken marsala a try and enjoy a gourmet meal with minimal effort!
Instant Pot Chicken Marsala Recipe
Ingredients
Chicken & Coating:
- 2 pounds boneless, skinless chicken breasts sliced crosswise into ¼-inch fillets
- ½ cup all-purpose flour with a pinch of garlic powder, black pepper, and kosher salt for dredging
- ¼ cup extra-virgin olive oil
- 4 tablespoons (½ stick) salted butter, divided
Aromatics & Vegetables:
- 1 shallot minced
- 3 cloves garlic minced or pressed
- 1 pound baby bella mushrooms sliced
Sauce:
- ¾ cup Marsala wine dry
- ½ cup chicken broth
- 1½ tablespoons cornstarch
Instructions
- Prepare the Chicken: Dredge the chicken fillets in the seasoned flour mixture, ensuring they are evenly coated. Set aside.
- Sauté the Chicken: Set the Instant Pot to Sauté mode on High. Heat the olive oil and 1 tablespoon of butter until melted. In batches, lightly sear the chicken for about 1 minute per side until golden brown. Transfer to a plate.
- Sauté the Aromatics: Melt the remaining butter in the pot without wiping it clean. Add the shallot and garlic, sautéing for about 2 minutes while scraping up any browned bits.
- Cook the Mushrooms: Stir in the sliced mushrooms and continue to sauté for another 2 minutes until softened.
- Deglaze with Wine & Add Chicken: Pour in the Marsala wine and scrape the bottom of the pot to release any stuck bits. Add the chicken broth and return the chicken to the pot.
- Pressure Cook: Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High Pressure for 8 minutes. Once done, perform a quick release.
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 1½ tablespoons of cold water to form a smooth slurry.
- Thicken the Sauce: Remove the chicken and set aside. Keep the Instant Pot on Sauté mode and bring the sauce to a simmer.
- Finish the Sauce: Once bubbling, stir in the cornstarch slurry and cook until the sauce thickens, then turn off the Instant Pot.
- Serve: Pour the sauce over the chicken and serve hot.
Notes
- This dish pairs beautifully with rice, pasta, or mashed potatoes.
- Leftover sauce can be refrigerated in an airtight container for up to 5 days.
- For a richer sauce, substitute heavy cream for part of the chicken broth.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.