If you’re a lover of Chicken Marsala, get ready to experience it in risotto form. If you’ve never had risotto before, it is essentially the creamiest rice you’ll experience. Now I’ve said it before and will say it again: it is worth owning an Instant Pot to make risotto alone. Gone are the days of babysitting this delicate dish on the stovetop so ensure it cooks evenly and creamily. You are going to have risotto that’s one-and-done in a matter of minutes! And if you’re into a Chicken Marsala Pasta, I’ve got you covered there too 😉
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The Finishing Post-Pressure Cooking Touches
The Taste Test
- 4 tablespoons (½ stick) salted butter (see Jeff's Tips)
- 1 pound baby bella mushrooms, sliced
- 2 large shallots, diced
- 1 ½ - 2 pounds boneless, skinless chicken breasts, tenderloins or thighs, cut into bite-size pieces
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 2 cups arborio rice (it must be arborio or carnaroli rice for risotto, and we don't rinse it prior)
- 1 cup marsala wine (see Jeff’s Tips)
- 4 cups chicken or mushroom broth (e.g Better Than Bouillon Mushroom Base)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- Add the butter to the Instant Pot and hit Sauté and Adjust to the More or High setting. Once melted, add the mushrooms and shallots. Sauté for 5 minutes until the mushrooms have browned and begin to release their juices.
- Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes.
- Add the arborio rice and stir in with the chicken and veggies for 1 minute.
- Add the wine and broth and stir until combined with rice, chicken, and veggies, making sure you scrape the bottom of the pot while stirring to ensure anything that was stuck on is free and clear. The bottom of the pot should feel totally smooth to ensure a successful pressure cook.
- Secure the lid, move the valve to the sealing position, hit Cancel and follow with Pressure Cook or Manual for 6 minutes. Quick release when done.
- Stir in the Parmesan and garlic salt. Let the risotto rest for 2 minutes to come together and serve.
If you want this dairy-free, use 1/4 cup extra-virgin olive oil in place of the butter and omit the Parmesan cheese.
For the Marsala wine, you can use the cooking (which I used), sweet, or dry varieties. All will yield slightly different results but it will taste delicious regardless.
If you want this risotto with a more intense Marsala flavor, use 2 cups of wine and 3 cups of broth. You can also add a few splashes to each bowl while serving. To that point, if you don't do wine, of course it will lose that Marsala flavor, but use 5 cups of broth instead.
To reheat any leftovers kept in the fridge, add a few splashes of cream, milk or broth to reconstitute the risotto while microwaving or heating in a saucepan or pot.