Instant Pot Chicken Marsala

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

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!


Instant Pot Chicken Marsala
Yield: 6

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

One of the most classic and popular items on the menu of any Italian restaurant, Chicken Marsala is in a rich, wine sauce adorned with melt-in-your-mouth mushrooms. Make it dairy-free by subbing more olive oil for the butter.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 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
  • 8-16 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


  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!

Jeffrey's Tips

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!

Reader Interactions


  1. Cathy Littreal

    We are making this tonight! Would a dry white wine be a good substitute or would it be best to stick with the Marsala?

  2. Terry Herd

    Made this tonight. Absolutely outstanding! Only thing I would suggest is 1/2 tsp salt. Highly recommended. Thanks Jeff!

    • Marilyn

      Yes, sweet or dry? It should be specific as to which one. I would like to make this but need to know sweet or dry? Thank you

  3. Laura

    I’ve made this several times and it’s delicious! Only adjustment was I like the marsala wine flavor so I actually add a full cup of it lol Thanks for the recipe!

  4. Anne

    I made this tonight and was so disappointed. The chicken was a little dry and there wasn’t a lot of Marsala flavor or a lot of sauce. I always love Jeffreys recipes so maybe my instant pot isn’t working properly? It took a really long time for it to come to pressure.

  5. Gordy Jackson

    My second time using our Instant Pot 6Qt. This recipe came out great. I’ll probably make some adjustments to our tastes. I’m still learning how to use the pot. I’m a little slow because I’m checking everything. I absolutely love Jeffery’s style and wit.
    My wife and I live about 3.5 hours from Midtown Manhattan, and drive to NYC as often as her work schedule allows. I’m working up to making Jeffery’s Katz’s style Pastrami.
    Tomorrow, I’m making the Hamburger Deluxe Stew.
    I had to wait till I retired to discover how great the Instant Pot and Air Fryer (we have separates). I’m stocking up the pantry like a mad man now.
    Jeffery, Thank you for opening up our culinary world

  6. Scott

    Made this last night and it is an excellent dish. I made white rice but will try pasta next time. Pretty easy for this noob chef to get good results.
    I used 2 pounds of chicken but will use less next time as we ran out of sauce for the last 3 pieces.
    Thank you Jeffrey!

  7. Mark Tipton

    By all means, I’d avoid any “cooking wine”…. I’ve always been told to use a wine that you’d drink…. If it’s good enough to drink then cook with it. As for using dry or sweet…. both are acceptable, dry Marsala offers more depth of flavor, while sweet Marsala added sweetness and some flavor but wasn’t as complex.
    For both savory and sweet applications, I use dry Marsala if a recipe doesn’t specify a style.

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