Instant Pot Chicken Marsala Recipe
This Instant Pot Chicken Marsala is a rich and flavorful Italian dish made with tender chicken fillets simmered in a savory mushroom and Marsala wine sauce. Using an Instant Pot ensures a quick and easy preparation while preserving the deep flavors of this classic dish.
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.
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