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Instant Pot Chicken Marsala
5 from 28 votes

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala features thin chicken breast fillets coated in seasoned rice flour, browned, then cooked with button mushrooms and a creamy Marsala wine sauce. The sauce thickens with rice flour slurry and combines chicken stock, lemon juice, and heavy cream for a rich texture and balanced flavor. Fresh parsley garnish brightens the dish. This pressure-cooked method delivers tender, flavorful chicken with a silky mushroom sauce.

Prep Time
7 mins
Cook Time
7 mins
Total Time
14 mins
Servings: 2 servings
Calories: 822 kcal
Course: Dinner
Cuisine: Italian

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–
    Cup of Yum
  1. 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.
  2. Into a bowl of rice flour add salt, crushed pepper, garlic powder and mix well.
  3. 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 -
  1. 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.
  2. 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-
  1. Into the pot add remaining oil and butter.
  2. Add the mushrooms, cook for 2 minutes stirring in between.
  3. Add minced garlic and saute until garlic is fragrant.
  4. Season with salt and pepper.
  5. Pour Marsala wine, lemon juice and chicken stock. Stir.
  6. Add heavy cream.
  7. Sprinkle in dried oregano.
  8. Stir everything well into a creamy white sauce.
Bring it all together-
  1. Place back the browned chicken pieces into the pot.
  2. Cover lid and ensure pressure release knob is secured in SEALING POSITION.
  3. Select PRESSURE COOK option and alter the timer to 4 minutes.
  4. Once cooking time is done, manually release pressure immediately by turning the valve to RELEASE POSITION.
  5. Open lid.
  6. Remove carefully cooked chicken pieces as we are going to  thicken the sauce and we don’t want to break chicken fillets.
  7. 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?
  8. 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.
  9. Garnish with freshly chopped parsley.
  10. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 822

% 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.