Instant Pot Chicken Marsala Recipe

4.74 from 19 votes

Instant Pot Chicken Marsala is ready in 30 minutes! Chicken breasts are pressure cooked to juicy perfection in a creamy marsala wine sauce with mushrooms.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 507kcal

Author: Becky Hardin

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

Video

Notes

*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.

**Dry Marsala creates the classic restaurant flavor, while sweet Marsala makes the sauce richer and slightly caramel-like. Choose based on your personal tastes! If you can't find Marsala, try Madeira or Dry Sherry instead.

Tips:

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.

Storage: Store Instant Pot chicken marsala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition