Instant Pot Chicken Marsala
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course
Instant Pot Chicken Marsala
Description
This Instant Pot Chicken Marsala recipe begins by seasoning boneless, skinless chicken thighs and dredging them in flour. The chicken is browned in the pot using the sauté function to develop a golden crust. After removing the chicken, mushrooms, green onions, and garlic are briefly sautéed in the same pot to build flavor. Chicken broth is added to deglaze, lifting the browned bits from the bottom, followed by placing the chicken back in the pot for pressure cooking.
Cooking under high pressure for 10 minutes with a natural pressure release produces tender, juicy chicken thighs. After removing the chicken and keeping it warm, Marsala wine is added to the pot and reduced to concentrate its sweet, fortified wine flavor, then heavy cream is stirred in to create a smooth, velvety sauce with the mushroom mixture.
The resulting dish balances the savory richness of the mushroom sauce with the sweetness of Marsala wine and the tender texture of chicken thighs. It can be served with mashed potatoes, pasta, or vegetables. The notes suggest using chicken thighs over breasts for better texture under pressure cooking and provide stovetop instructions as an alternative method, emphasizing browning and simmering the sauce ingredients.
Ingredients
- 4 large chicken thighs About 3 pounds), bone in or boneless, skinless
- 1/2 cup all-purpose flour , for dredging
- salt
- black pepper
- 3 Tablespoons olive oil , separated
- 8 ounces cremini mushroom thickly sliced, fresh
- 3 green onions , chopped
- 2 cloves garlic , minced
- 1/2 cup chicken broth low-sodium
- 1/3 cup marsala wine sweet
- 1/3 cup heavy whipping cream
Instructions
- Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.
- Season the chicken on both sides with salt and pepper, and dredge them in flour. Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.
- Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.
- Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".
- Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.
- Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.
- Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.
- Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.
- Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.
Notes
- Chicken thighs yield better texture than breasts when pressure cooked; breasts can be used with same cooking time if preferred.
- For stovetop method, brown chicken thoroughly and cook sauce separately before combining.
- Use sweet Marsala wine and low-sodium chicken broth for best balanced sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 125mg | 5% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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