Instant Pot Chicken Marsala Risotto

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 😉

Watch The Video!

Instant Pot Chicken Marsala Risotto

Sauté Away

Adding butter to Instant Pot
Add some butter to the Instant Pot and give it some heat.
Adding sliced mushrooms to pot
Once melted, add a key ingredient to a Marsala: mushrooms!
Adding diced shallots to pot
We’ll also add some shallots for good measure as they will melt into the risotto and contribute a great flavor foundation.
Sautéing mushrooms an shallots
Mushrooms are like a sponge. They will soak up the butter as you sauté them. But after a few minutes…
Sautéing mushrooms an shallots until browned
…they will brown and give back the love by sweating out their delicious juices!
Adding sliced chicken and garlic to pot
Now we’ll add some chicken…
Sautéing chicken until pinkish-white in color
…and garlic and sauté until the chicken is pinkish-white in color.
Adding arborio rice to pot
It’s time to add in the rice! For a risotto, it is key to use arborio rice.
Stirring rice into other ingredients in pot
Stir the rice in with everything else in the pot.
Adding Marsala wine to pot
The Marsala flavor comes from a specific ingredient: Marsala wine! Use either a cooking, dry, or sweet variety. All will yield slightly different results, but will be delicious no matter what (NOTE: see Jeff’s Tips in recipe card below on the wine).
Adding broth to pot
We’ll also want to add some broth of your choice (I use mushroom broth).

Under Pressure

Stirring everything in pot
Give everything a stir, scraping the bottom of the pot to ensure no browned bits are stuck on. It should be totally free and clear so we have no issues coming to pressure. Secure the lid and pressure cook!

The Finishing Post-Pressure Cooking Touches

Pressure cooked risotto
When done, it should look just like this!
Adding grated Parmesan cheese to risotto
To finish it off, add some grated Parmesan cheese…
Adding garlic salt to risotto
…and garlic salt.
Stirring everything together
As soon as you stir it all together, you’ll see a rich and creamy risotto form right before your eyes!
Scooping out finished risotto with serving spoon
After letting it set for a few minutes, it’s ready to serve.
Bowl of finished risotto
Plate some up, and feel free to top with additional Parmesan and even a splash of Marsala wine.

The Taste Test

Man showing bowl of risotto
Go on. Show off this simple, yet glorious masterpiece you’ve just made.
Man eating risotto
Then, give it a try.
Man looking happy with risotto
And let out a sigh! Chicken Marsala Risotto is one of the best new risottos on the block! Goes great with my Garlic Bread!
Yield: 6

Instant Pot Chicken Marsala Risotto

Instant Pot Chicken Marsala Risotto

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 😉

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 10 minutes
Total Time 26 minutes

Ingredients

Instructions

  1. 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.
  2. Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes.
  3. Add the arborio rice and stir in with the chicken and veggies for 1 minute.
  4. 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.
  5. 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.
  6. Stir in the Parmesan and garlic salt. Let the risotto rest for 2 minutes to come together and serve.

Jeffrey's Tips

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.

Try my classic Chicken Marsala and Chicken Marsala Pasta as well!

Reader Interactions

Comments

  1. Palladini

    Now, I make double smoked Garlic Salt, would that be OK to use. I smoke kosher salt and I smoke the garlic at about 325 degrees. Salt I do for about 2 hours, spray some water on it every now and then, do this so it attracts more smoke. For the garlic, I smoke it at the same temp for about an hour, it is still sliceable, then I put these slices in my Food Dehydrator and dry it right out. Then it goes into a spice grinder. after that, I mix the garlic and salt. People who have tried it, love it

  2. Bob Cadloni

    This is an extremely easy way to make Risotto. As a Swiss Italian, my family has been making risotto for generations. If they only had an Instant Pot, life would have been so different for them!
    Next time I am going to try adding some dried mushrooms and their juices too. Thank you, Jeffrey, for this recipe!

  3. Robin

    Made this exactly as you directed. (I usually can’t resist tinkering a bit.) Absolutely perfect! My husband, whose appetite has frustratingly shrunk to almost nil, actually had 2 helpings. Next time I will halve the recipe, though, because this makes a lot more than two people can reasonably consume, even though we’re big fans of leftovers. This recipe reheats well. We froze some of the leftovers–will let you know if it’s not as good as we expect it to be. BTW, I plan to do this without chicken/chicken broth for a friend who is a vegetarian. Think it will work well.

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