My Instant Pot chicken marsala is wonderfully creamy and savory, with the most delicious sauce! I bread thin chicken breasts so they get nice and crisp, then cook them in a simple Marsala wine sauce with tender cremini mushrooms. Dinner will be ready in 25 minutes!
Top Reader Review
This was easy and absolutely delicious. My boyfriend had seconds which is a sure sign this is a keeper.
–
Creamy Marsala Chicken with Mushrooms
I love that I can do every step of this classic chicken marsala in the pressure cooker, including searing and sautéing! It makes it easy enough to cook this Italian dish for weeknight dinners, without having to use a bunch of pots and pans. Another major bonus of using the Instant Pot is that it always leads to juicy chicken! Combining wine, mushrooms, aromatics, and broth is all it takes to whip up the sauce, which you can easily make creamy for a silky finish.
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Deglaze for Depth of Flavor
After searing the chicken and sautéing the shallots, garlic, and mushrooms, pour just a splash of the Marsala wine into the Instant Pot and scrape up the browned bits stuck to the bottom before adding the rest of the liquid. This “deglazing” step mimics what chefs do in restaurants–those caramelized bits are packed with umami and deepen the sauce’s flavor while also preventing a burn notice in the Instant Pot.
Instant Pot Chicken Marsala Recipe
Equipment
- Instant Pot
Ingredients
- 4 boneless, skinless chicken breasts (pounded flat or sliced thinly)
- kosher salt (to taste)
- ground black pepper (to taste)
- ½ cup all-purpose flour
- 5 tablespoons unsalted butter (⅝ stick, divided)
- 8 ounces cremini mushrooms (sliced)
- 1 small shallot (finely chopped*)
- 3 cloves garlic (minced)
- ¾ cup Marsala wine (**)
- ¾ cup chicken broth
- 2 tablespoons cornstarch (+ 2 tablespoons water)
Optional:
- ½ cup heavy cream (for creamy sauce)
- chopped fresh parsley (for garnish)
Instructions
- Sprinkle the chicken breasts with salt and pepper.4 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Dredge the chicken breasts in flour.½ cup all-purpose flour
- Add 2 tablespoons of butter to the Instant Pot and press the Sauté button.4 tablespoons unsalted butter
- 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, 1 tablespoons unsalted butter
- Add in the mushrooms and a dash of salt and sauté for a couple of 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 cornstarch and water to make a slurry and pour it into the pot.2 tablespoons cornstarch
- 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
- Because chicken breasts can vary in thickness, I recommend slicing extra-thick breasts into cutlets or pounding them evenly. This ensures the chicken stays juicy and cooks at the same rate under pressure.
- To use frozen chicken breasts, pressure cook them plain (seasoned with salt/pepper, but no flour) for 12-13 minutes, then dredge and sear quickly afterward in a skillet or under the broiler if you want that classic golden crust.
- 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.
- Quick release the pressure to avoid drying out the chicken.
- For a more authentic, Italian-American restaurant-style Marsala, stir cream in after thickening the sauce. For a lighter classic version, omit cream entirely.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Marsala in the Instant Pot Step by Step
Prep: Gather the list of ingredients for this pressure cooker marsala chicken recipe. Pound 4 boneless, skinless chicken breasts flat, or slice 2 larger chicken breasts in half to create thinner cutlets if needed. Slice the mushrooms, chop the shallots, and mince the garlic.
Dredge the Chicken: Sprinkle the chicken breasts with salt and pepper to taste. Then dredge in about ½ cup of all-purpose flour. This will help create a semi-breaded coating that crisps up nicely. You can use a shallow plate to dredge, or place chicken in a resealable bag with the flour.
Sear the Chicken: Add 2 tablespoons of unsalted butter to your Instant Pot and press the SAUTÉ button. Once the butter is heated, sauté each chicken breast for 3-4 minutes per side, or until golden brown. You will need to do this in batches to prevent steaming. Use 2 more tablespoons of butter for the second batch. Once the chicken is browned, set it aside on a plate. You don’t need to fully cook the chicken through by this point; it will finish cooking later on.
Sauté the Veggies: Add in another tablespoon of unsalted butter. Once melted, add in 1 small chopped shallot and 3 minced cloves of garlic and sprinkle with salt. Sauté for 1-2 minutes. Then add in 8 ounces of sliced cremini mushrooms and a dash of salt, and sauté for a couple more minutes.
Cook the Chicken: Next, pour ¾ cup of marsala wine and ¾ cup of chicken broth into the pot, scrape well to bring up any browned bits stuck to the bottom of the pot, and add the seared 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. The chicken should be fully cooked through to 165°F internally by this point.
Thicken the Sauce: Combine 2 tablespoons of cornstarch and 2 tablespoons of 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 ½ cup heavy cream if using. The sauce will be thick and glossy without it, but the cream will make it creamy.
Garnish and Serve: Pour the mushroom Marsala sauce over the chicken breasts and finish with a sprinkle of fresh parsley, if desired. I love to serve this over pasta or mashed potatoes to soak up all that yummy marsala sauce!
How to Store, Freeze, and Reheat
- Fridge: Store marsala chicken in an airtight container, in the refrigerator for up to 3 days.
- Freezer: For best results, place the Marsala sauce and chicken pieces in separate containers, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat on the stovetop over medium heat, stirring regularly until warmed through. To freshen up the sauce, add a bit more broth or heavy cream.
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