Instant Pot Chicken Marsala is a quick and easy dinner recipe that is sure to satisfy everyone around the table! 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!
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
Video
Notes
Storage: Store Instant Pot chicken marsala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.