Instant Pot Chicken Marsala
User Reviews
5
Instant Pot Chicken Marsala
Description
This recipe begins by cutting chicken breasts into thin fillets or pounding them to about a quarter inch thickness. A seasoned flour mixture containing rice flour, salt, black pepper, and garlic powder coats each fillet before browning in olive oil and butter using the Instant Pot's sauté function. The chicken is cooked in batches to ensure proper searing without overlap.
Button mushrooms sliced thin add earthiness and texture, combined with minced garlic. The creamy white sauce contains Marsala wine, chicken stock, lemon juice, and heavy cream, thickened by a slurry of rice flour and water. Seasoned with salt, pepper, and oregano, the sauce finishes the cooking process inside the Instant Pot under pressure. The heavy cream adds richness while Marsala wine contributes a subtle sweetness and depth.
Serving the chicken garnished with fresh parsley highlights the flavors and adds a clean herbal note. The dish balances tender chicken with a smooth, flavorful mushroom and wine sauce that works well alongside mashed potatoes or pasta.
It’s important not to overcook the chicken breasts to keep them moist and tender; pauses during the cooking steps allow sauce preparation without overdone meat. Substituting plain or corn flour for rice flour is acceptable, though rice flour is preferred here for texture. Using heavy cream or half and half affects sauce consistency slightly.
Ingredients
- 2 chicken breast
- 10 oz button mushrooms pat dry, slice it thin along with stem, wash before use
- 4 cloves garlic minced
- 1 ½ tablespoon olive oil
- 2 tablespoon butter unsalted
For creamy white sauce
- ⅓ cup marsala wine
- ¼ cup chicken stock
- 1 tablespoon lemon juice
- 5 tablespoon heavy cream or thick whipping cream
- salt to taste
- black pepper to taste (adjust quantity to your taste, ground
- 2 teaspoon rice flour mixed with little water
- 1 teaspoon oregano dried
For flour mixture
- ⅓ cup rice flour you can use plain flour or corn flour
- 1 ½ teaspoon salt
- 1 teaspoon crushed black pepper
- 1 teaspoon garlic powder
For garnish
- parsley chopped, fresh
Instructions
Prepping chicken steaks–
- Wash chicken breasts well and pat dry it completely. Cut chicken breast(length-wise) in the center making 2 fillets of about ¼ inch thick. Alternatively you can pound the chicken breasts with meat mallet so chicken stays moist with amazing texture. This step is optional though.
- Into a bowl of rice flour add salt, crushed pepper, garlic powder and mix well.
- Coat a piece of chicken into the flour on both sides, shake off all excess flour and place the chicken coated in flour on a plate. Repeat for all chicken breast pieces.
Browning chicken -
- Set instant pot to SAUTE MODE. Once pot turns hot, add half the olive oil and half butter into the pot. Place chicken fillets coated in flour into pot making sure they don’t touch or overlap each other. Cook few chicken pieces or in batches if you have to.
- Cook for about 2-3 minutes per side or until chicken is seared well. Once chicken is browned on both sides, remove it onto a plate. Place all the browned chicken in one layer and cover with aluminum foil to keep it warm.
Creamy chicken marsala sauce-
- Into the pot add remaining oil and butter.
- Add the mushrooms, cook for 2 minutes stirring in between.
- Add minced garlic and saute until garlic is fragrant.
- Season with salt and pepper.
- Pour Marsala wine, lemon juice and chicken stock. Stir.
- Add heavy cream.
- Sprinkle in dried oregano.
- Stir everything well into a creamy white sauce.
Bring it all together-
- Place back the browned chicken pieces into the pot.
- Cover lid and ensure pressure release knob is secured in SEALING POSITION.
- Select PRESSURE COOK option and alter the timer to 4 minutes.
- Once cooking time is done, manually release pressure immediately by turning the valve to RELEASE POSITION.
- Open lid.
- Remove carefully cooked chicken pieces as we are going to thicken the sauce and we don’t want to break chicken fillets.
- In a bowl whisk rice flour with little water. Whisk into lump free liquid. Pour into pot. Stir everything well. Set the pot to saute mode?
- Once the sauce thickens off the pot and add back the cooked chicken pieces so it soaks in some of the creamy sauce into it.
- Garnish with freshly chopped parsley.
- Serve immediately warm.
Notes
- Take care not to overcook chicken breasts to maintain moistness and texture.
- Rice flour is used here for coating, but plain flour or corn starch can substitute in equal amounts.
- Heavy cream provides a rich sauce; half and half may also be used though consistency may vary.
- Nutritional info is approximate and depends on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 822kcal | 41% |
| Carbohydrates | 40g | 13% |
| Protein | 56g | 112% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 227mg | 76% |
| Sodium | 2178mg | 91% |
| Potassium | 1445mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 62mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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