Instant Pot Chicken Marsala

by | May 28, 2017

Instant Pot Chicken Marsala

by | May 28, 2017

It’s like I’ve always said about Jews & Italians: “Same Behavior, Different Savior” 😂

I love Chicken Marsala. There’s just something about a rich and creamy wine sauce infused with mushrooms that sends me to a happy place.  It’s also one of my most popular and requested dishes!

There’s just something about that rich, Marsala wine-based sauce that gets everyone’s mouths watering.  Not to mention, it’s a mushroom lover’s paradise!

So that said, I’ve come up with a SUPER quick, easy and OUTRAGEOUS Instant Pot recipe that could part the Trevi Fountain.

I assure you, you’ll be making this one for life!

Here’s How I Made It!:

Take a few chicken cutlets that aren’t too thick or too thin but somewhere in the middle (you can have the butcher at the market cut them for you like this if you can’t find any packaged this way – or you could do some anger management exercises and pound them yourself with a mallet) and douse them in some flour mixed with garlic powder, kosher salt and pepper.

Coat the chicken with the flour…

…and set aside.

Turn the Instant Pot onto Sauté and add olive oil and butter.  Once heated, add the chicken in batches and cook for about 1-2 minutes on each side until very lightly browned.

Remove the chicken and set aside.

Add more butter and some shallots and garlic and cook for a few minutes.

Then add our star of this show, the mushrooms!  Sauté them with the shallots and garlic.

Add the marsala wine and chicken broth and deglaze (scrape) the bottom of the pan.

Return the chicken to the pan, secure the lid and cook on high pressure for 8 minutes and then perform a quick release.

Using tongs, remove the chicken to a serving bowl and hit sauté on the IP and add a cornstarch slurry, bring to a bubble which will cause it to thicken and then pour this fabulous marsala sauce over the chicken and serve!

MANGIA!

  • 1.5-2 pounds of boneless/skinless chicken breasts, sliced about 1/4″ thick
  • 1/2 cup of all-purpose flour (with a few pinches of garlic powder, black pepper and kosher salt mixed in), for dredging
  • 2 tbsp butter, divided in half
  • 1/4 cup of extra virgin olive oil
  • 8 oz of sliced mushrooms (I used a variety pack of cremini, shiitake and oyster which I suggest if you can find. If not, try to use cremini or porcini mushrooms)
  • 1 shallot, diced
  • 1 tbsp of crushed garlic
  • 3/4 cup of Marsala wine
  • 1/2 cup chicken broth (1/2 cup of water + 1/2 tsp of Chicken Better Than Bouillon)
  • 1 1/2 tbsp of cornstarch + 1 1/2 tbsp of water

This Chicken Marsala will have some extra sauce and it goes GREAT over rice or a rigatoni or linguine!

Obsessed with mushrooms and want more?  Double them!

Have a big group of folks coming over for company?  Double or triple it and just add another 2 minutes of pressure cooking time per 1x amount you add!

Like lemons and butter?  Try my Chicken Picatta recipe as well!  Also to die for!

  1. Coat chicken in flour mixed with with salt, pepper, and garlic powder and set aside
  2. Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting and wait for it to read “Hot.” Add the olive oil and 1 tbsp of butter until melted and let sit for 2 minutes
  3. Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
  4. Melt the other tbsp of butter in the pot. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time
  5. Add the Marsala wine, chicken broth and stir and then add the chicken back to the pot on top
  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 8 minutes
  7. Quick release when done. Remove the chicken, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again.
  8. Add the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Allow for about 2 minutes while stirring constantly and then turn the pot off
  9. Add the chicken back into the sauce and coat. Serve on its own or with pasta, spaghetti squash, rice and/or vegetables
  10. Enjoy!

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