Instant Pot Chicken Marsala is a quick and easy dinner that I never have any leftovers of! Chicken breasts are pressure cooked to juicy perfection in a truly divine marsala wine sauce. Enjoy this restaurant staple at home in just under 30 minutes!
This recipe features two of my favorite words – Instant Pot! While I love the traditional way of preparing Chicken Marsala, this pressure cooking method certainly saves a lot of time and the results are just as good. If you need a trusty 30 minute dinner recipe, this one’s for you! It honestly beats most restaurant chicken marsalas I’ve tried. Even though you’re saving about 20-30 minutes of time by following this Instant Pot recipe instead of going traditional, no one will be able to tell you cut any corners.
What’s in Instant Pot chicken marsala?
Let’s take a look at just three of my favorite ingredients that make this chicken marsala recipe so good!
- Chicken Broth: I like using homemade or low-sodium store-bought broth. That way, I can add more salt if needed and have more control over the whole dish.
- Garlic: Fresh is best when it comes to garlic. And of course, you can always feel free to measure with your heart.
- Heavy Cream: This is an optional ingredient. I personally love a creamy chicken marsala!
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How to Store and Reheat
In an airtight container in the refrigerator, this dish will stay fresh for up to 3 days. The best part? It reheats very well in the microwave! Just make sure to save all of the mushroom sauce along with the chicken so your leftovers will stay moist.
Notes and Tips
- With all Instant Pot recipes, I recommend that you read through the pamphlet before cooking if it’s your first time using it. While I’ve provided the instructions, it’s still good to get to know the machine prior to making anything in it.
- Don’t skip searing the chicken! The golden brown color and crispy texture of the outside of the breast is so delicious and a huge part of why this dish is so good.
- In a pinch, you can use half of a yellow onion in place of a small shallot, but the shallot is recommended for best results.
Top Reader Review
“This was easy and absolutely delicious. My boyfriend had seconds which is a sure sign this is a keeper.” – Stephanie
Instant Pot Chicken Marsala Recipe
Ingredients
- 4 chicken breasts pounded flat or sliced thinly (about 1 1/2 pounds total)
- salt and pepper to taste
- ½ cup flour
- 5 tablespoons butter or olive oil divided
- 8 ounces cremini mushrooms
- 1 small shallot finely chopped
- 3 cloves garlic minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons corn starch + 2 tablespoons water
- ½ cup heavy cream optional
- chopped fresh parsley
Instructions
- Sprinkle the chicken breast with salt and pepper.4 chicken breasts, salt and pepper
- Dredge the chicken breasts in flour.½ cup flour
- Add 2 tablespoons butter to the Instant Pot and press the Sauté button.5 tablespoons butter or olive oil
- Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
- Once the chicken is browned, set aside on a plate.
- Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.1 small shallot, 3 cloves garlic
- Add in the mushrooms and a dash of salt and sauté for a couple minutes.8 ounces cremini mushrooms
- Pour the wine and chicken broth into the pot, and add the chicken back in.¾ cup Marsala wine, ¾ cup chicken broth
- Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
- Open the lid and transfer the chicken to a serving platter or plates.
- Combine the corn starch and water to make a slurry and pour it into the pot.2 tablespoons corn starch
- Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
- Once the mixture has thickened, stir in the heavy cream if using.½ cup heavy cream
- Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.chopped fresh parsley
Notes
How to Make Chicken Marsala Step by Step
Dredge the chicken: Sprinkle 4 thinly sliced chicken breasts with salt and pepper to taste. Dredge the chicken breasts in about 1/2 cup flour.
Sear the chicken: Add 2 tablespoons butter to the Instant Pot and press the Sauté button.Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch. Once the chicken is browned, set aside on a plate.
Sauté the veggies: Add in another tablespoon of butter. Once melted, add in 1 small chopped shallot and 3 cloves minced garlic and sprinkle with salt. Sauté for 1-2 minutes. Add in 8 oz sliced cremini mushrooms and a dash of salt and sauté for a couple minutes.
Cook it: Pour 3/4 cup marsala wine and 3/4 cup chicken broth into the pot and add the chicken back in. Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function. Open the lid and transfer the chicken to a serving platter or plates.
Make the creamy sauce: Combine 2 tablespoons cornstarch and water to make a slurry and pour it into the pot. Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken. Once the mixture has thickened, stir in 1/2 cup heavy cream if using.
Recipe looks interesting, however I don’t have an instant pot, can it be done in the slow cooker instead?
Here is a slow cooker Chicken Marsala recipe I have done! https://easychickenrecipes.com/crockpot-chicken-marsala-recipe/
Does your Nutrition Facts total include the heavy cream?
All ingredients are included!
This was easy and absolutely delicious. My boyfriend had seconds which is a sure sign this is a keeper.
So glad you loved this recipe, Stephanie!