Instant Pot Chicken Marsala
User Reviews
5
100 reviews
Excellent
-
Total Time
50 mins
-
Servings
4
-
Calories
420 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Chicken Marsala
Report
Instant Pot Chicken Marsala is a savory chicken dish made with butterflied chicken breasts or thighs, sautéed mushrooms, shallots, and garlic in a sauce of marsala wine, chicken stock, and cream. The chicken is lightly floured and browned before being cooked in the Instant Pot to lock in moisture. This method yields tender meat and a rich, silky mushroom sauce flavored with mushroom and wine aromatics.
Description
This recipe starts with coating chicken breasts in flour before browning them in olive oil in the Instant Pot's sauté mode. Mushrooms and shallots are then sautéed in the pot, followed by adding garlic. Marsala wine and chicken stock create the base for the sauce, which is thickened with a flour-cream mixture at the end to provide a smooth texture.
The result is tender chicken with a lightly crisp exterior, swimming in a creamy, flavorful Marsala sauce enriched by mushrooms. The balance of savory, buttery, and wine notes defines this classic Italian-American dish.
This Chicken Marsala is ideal for dinner served alongside pasta, rice, or mashed potatoes that can soak up the sauce. Garnishing with chopped Italian parsley adds freshness. After opening, storing Marsala wine in a cool, dry place maintains its quality.
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Ingredients
- 4 (888g) boneless skinless chicken breast butterflied, or chicken thighs
- 8 - 10 (181g) cremini mushrooms , sliced
- 1 (29g) shallot diced, small
- 4 (17g) garlic minced, cloves
- ¼ cup (32g) all-purpose flour
- 1½ tablespoons (22.5ml) olive oil
- 1½ - 2 tablespoons (21g - 28g) butter unsalted
- 1 tablespoon (15ml) soy sauce optional, regular
- ½ cup (125ml) marsala wine
- ¾ cup (188ml) chicken stock unsalted
- ¼ cup (63ml) heavy cream
- 2 tablespoons (16g) all-purpose flour
- salt
- black pepper
Optional Garnish
- Italian parsley , finely chopped
Instructions
- Prepare Ingredients:Optional - Butterfly Chicken Breasts: Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.Then, prepare the remaining ingredients accordingly.
- Brown Chicken Breasts in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl or plate. Lightly coat the chicken breasts with flour on both sides.Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
- Saute Mushrooms & Shallot: Melt 1½ tbsp to 2 tbsp (21g - 28g) unsalted butter in the Instant Pot. Add in sliced mushrooms, then saute until lightly brown (roughly 7 to 8 minutes). Add in diced shallot and 1 tbsp (15ml) regular soy sauce, then saute for another 2 minutes. Add in minced garlic, then saute for another 30 to 45 seconds until fragrant.
- Deglaze Instant Pot: Pour ½ cup (125ml) Marsala wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then let it boil for 1 minute to allow the alcohol in Marsala wine to evaporate.
- Pressure Cook Marsala Chicken: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken breasts.*Pro Tip: Try to get the browned chicken breasts as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- Add Heavy Cream: With kitchen tongs, place chicken on a serving plate. Bring the Marsala gravy to a simmer with the “Saute” function. Mix 2 tbsp (16g) all-purpose flour with ¼ cup (63ml) heavy cream. Mix heavy cream and flour mixture into the Marsala gravy one third at a time until your desired thickness.*Pro Tip: If the heavy cream and flour mixture is too thick, dilute it by adding some Marsala gravy into it first.Taste and adjust the Marsala gravy with more salt and black pepper. Turn off the heat or switch to Keep Warm mode.
- Serve: Drizzle the flavorful Chicken Marsala gravy on your chicken. Garnish with finely chopped Italian parsley, then serve with your favorite side dishes.
Equipments used:
Notes
- After opening, store Marsala wine in a dry, cool area to maintain flavor.
- Use boneless skinless chicken breasts or thighs according to preference.
- Serving suggestions include pairing the dish with pasta, rice, or mashed potatoes for a complete meal.
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
13g
(4%)
Protein
50g
(100%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
162mg
(54%)
Sodium
528mg
(22%)
Potassium
1138mg
(24%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
286IU
(6%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 50g | 100% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 528mg | 22% |
| Potassium | 1138mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
100 reviews
Excellent
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