Instant Pot Chicken Marsala
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Marsala
Description
Instant Pot Chicken Marsala starts with seasoning chicken breasts and searing them in a mix of butter and olive oil to develop a slight crust. Mushrooms and garlic are sautéed next in the pot, tossing in Italian seasoning for herbaceous notes. Chicken broth and Marsala wine are added before pressure cooking the chicken for 8 minutes. This method tenderizes the meat while infusing it with the sauce flavors.
After pressure cooking and quick release, the chicken is removed and the sauce is thickened with a cold cornstarch slurry, optionally enriched with heavy cream for a smoother finish. The resulting dish is delicate and saucy with the combined notes of mushroom, wine, and herbs.
Chicken breasts should be no thicker than 1 inch by pounding or slicing for even cooking. Marsala can be substituted with chicken broth if unavailable, though the flavor varies.
Ingredients
- 4 chicken breast see note, medium
- salt to taste
- black pepper to taste
- 1 ½ teaspoon Italian seasoning OR Herbs de Provence
- 3 tablespoons butter divided
- 2 teaspoons olive oil
- 1 tablespoon garlic minced
- 1 ½ cups mushroom sliced
- 1 cup chicken broth I used low sodium
- 1 cup marsala wine see note, white; cooking wine
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup water cold
- ¼ cup corn starch
- ⅓ cup heavy cream optional
Instructions
- Generously season chicken with salt and pepper and 1 teaspoon Italian seasoning/herbs de provence on both sides. Set pressure cooker to saute and melt 2 tablespoons of butter in the bottom. Drizzle with 2 teaspoons oil to keep the butter from burning.
- Sear chicken in the pot for 2-3 minutes on each side. Remove chicken from the pot and set aside.
- Melt remaining 1 tablespoon butter in the pot, stir in garlic and mushrooms for 1-2 minutes til garlic is fragrant. Stir in remaining 1/2 teaspoon Italian seasoning/herbs de provence.
- Stir in chicken broth and marsala. Return chicken to the pot.
- Put the lid on and slide into the locked position. Turn the vent to the sealed position.
- Set to MANUAL or PRESSURE COOK on HIGH for 8 minutes.
- Do a quick release by turning the valve to the venting position to release the pressure. Once the float valve drops, remove the lid and use a slotted spoon or tongs to transfer chicken to a plate and cover to keep warm.
- Set pressure cooker to SOUP setting. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Whisk together cold water and corn starch til dissolved, then whisk into the pressure cooker. Once thickened, turn pressure cooker off. If using heavy cream, stir in now.
- Pour the mushroom sauce from the pot over the chicken and serve.
Notes
- Slice or pound chicken breasts to a uniform 1-inch thickness for even cooking.
- Marsala wine can be replaced with chicken broth if desired, keeping the flavor less sweet but still enjoyable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1086mg | 45% |
| Potassium | 1091mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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