Instant Pot Chicken Marsala
User Reviews
4.6
213 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course
Instant Pot Chicken Marsala
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This easy Chicken Marsala recipe is made in the Instant Pot and is one of the best meals. Perfectly tender chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.
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Ingredients
- 4 large skinless chicken thighs (About 3 pounds), bone in or boneless
- 1/2 cup all-purpose flour , for dredging
- salt and pepper
- 3 Tablespoons olive oil , separated
- 8 ounces fresh cremini mushrooms , thickly sliced
- 3 green onions , chopped
- 2 cloves garlic , minced
- 1/2 cup low-sodium chicken broth
- 1/3 cup sweet Marsala wine
- 1/3 cup heavy whipping cream
Instructions
- Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.
- Season the chicken on both sides with salt and pepper, and dredge them in flour. Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.
- Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.
- Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".
- Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.
- Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.
- Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.
- Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.
- Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.
Equipments used:
Notes
- Stove Top: Use the same method but brown the chicken in a skillet until completely cooked through. Remove the chicken to a plate while you make the sauce in the skillet. Add a little oil to the skillet and cook the mushrooms, green onion and garlic for 2 minutes. Add the marsala wine and bring to a boil for 3 minutes. Add the chicken broth and cream and cook for a few more minutes, until thickened. Spoon sauce over chicken, to serve.
- Chicken Breasts: I HIGHLY recommend using chicken thighs for this recipe because they cook so much better in the instant pot than chicken breasts do. If you must use chicken breasts, you can. Cook time is the same.
- *Recipe adapted from Instant Pot Miracle Cookbook
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
19g
(6%)
Protein
27g
(54%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
125mg
(5%)
Potassium
575mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
188IU
(4%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 125mg | 5% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
213 reviews
Excellent
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