Instant Pot Chicken Marsala
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
412 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Chicken Marsala
Report
This Instant Pot Chicken Marsala is such an easy rendition of a classic dinner favorite.
Share:
Ingredients
- 4 boneless skinless chicken thighs
- 3 tbsp butter
- 1 cup flour
- salt and pepper to taste
- ½ onion chopped
- 8 oz baby bella mushrooms
- ½ cup chicken stock
- ½ cup sweet Marsala wine
- 1 ½ tbsp cornstarch
- 5 tbsp water
Instructions
- Place your boneless, skinless chicken thighs in a large plastic ziplock bag and seal tightly. Use a meat cleaver to pound your chicken thighs until about ¼ inch thick. Season with salt and pepper.
- Remove chicken thighs from bag. Pour flour into a shallow bowl. Dip the chicken thighs in the flour, coating each side in flour thoroughly.
- Turn your Instant Pot on to the saute setting. Add 1 tbsp of butter and allow it to melt. Add the chicken thighs into the pot, browning them on each side (about 4 minutes each). Cook in two rounds if you need to so as not to crowd the chicken. Remove the browned chicken and set on a separate plate.
- Still on the saute setting, add two more tablespoons of butter into your Instant Pot. Add the onions and mushrooms, and saute until the onions begin to turn translucent. Add small drizzles of olive oil if the bottom of the pot seems too dry.
- Once the onions and mushrooms have softened, turn off the saute feature.
- Pour the chicken stock and marsala wine into the Instant Pot, using a wooden spoon to scrape up any browned bits that had stuck to the bottom of the pot.
- Add the chicken back into the pot, and put on the lid. Turn Instant Pot to Manual for 9 minutes. Once the 9 minutes are up, allow pressure to naturally release for 10 minutes, then instant release the rest.
- Remove the cooked chicken from the pot and set on a separate plate.
- Turn the Instant Pot to saute again, and allow the sauce to come to a boil.
- In a separate bowl, combine cornstarch and water. Add into the boiling sauce, and stir until sauce thickens.
- Serve chicken with sauce. Enjoy
Notes
- Recipe adapted from crunchycreamysweet.com
- Recipe was made using an 8 qt pot.
Nutrition Information
Show Details
Serving
1serving
Calories
412kcal
(21%)
Carbohydrates
35g
(12%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
227mg
(9%)
Potassium
646mg
(18%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
291IU
(6%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 412kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 227mg | 9% |
| Potassium | 646mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
