Instant Pot Chicken Marsala
User Reviews
5.0
474 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Marsala
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Instant Pot Chicken Marsala for when you want fancy but you also want fast. In less than 30 minutes, you can have a savory, comforting marsala with chicken, mushrooms, and a yummy cream sauce to serve over rice or noodles.
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Ingredients
- 4 medium chicken breasts see note
- salt and pepper to taste
- 1 ½ teaspoon Italian seasoning OR Herbs de Provence
- 3 tablespoons butter divided
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 ½ cups sliced mushrooms
- 1 cup chicken broth I used low sodium
- 1 cup white marsala cooking wine see note
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ½ cup cold water
- ¼ cup corn starch
- ⅓ cup heavy cream optional
Instructions
- Generously season chicken with salt and pepper and 1 teaspoon Italian seasoning/herbs de provence on both sides. Set pressure cooker to saute and melt 2 tablespoons of butter in the bottom. Drizzle with 2 teaspoons oil to keep the butter from burning.
- Sear chicken in the pot for 2-3 minutes on each side. Remove chicken from the pot and set aside.
- Melt remaining 1 tablespoon butter in the pot, stir in garlic and mushrooms for 1-2 minutes til garlic is fragrant. Stir in remaining 1/2 teaspoon Italian seasoning/herbs de provence.
- Stir in chicken broth and marsala. Return chicken to the pot.
- Put the lid on and slide into the locked position. Turn the vent to the sealed position.
- Set to MANUAL or PRESSURE COOK on HIGH for 8 minutes.
- Do a quick release by turning the valve to the venting position to release the pressure. Once the float valve drops, remove the lid and use a slotted spoon or tongs to transfer chicken to a plate and cover to keep warm.
- Set pressure cooker to SOUP setting. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Whisk together cold water and corn starch til dissolved, then whisk into the pressure cooker. Once thickened, turn pressure cooker off. If using heavy cream, stir in now.
- Pour the mushroom sauce from the pot over the chicken and serve.
Notes
- If your chicken breasts are very large, slide them in half lengthwise so that they are no thicker than 1 inch maximum. You can also pound out a chicken breast to an even 1 inch thickness if it is too thick through the middle.
- If you don't have marsala on hand or prefer not to cook with it, you can substitute chicken broth - it will not have the same flavor as if it were made with marsala, but still very delicious!
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
19g
(6%)
Protein
50g
(100%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
173mg
(58%)
Sodium
1086mg
(45%)
Potassium
1091mg
(31%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
379IU
(8%)
Vitamin C
8mg
(9%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1086mg | 45% |
| Potassium | 1091mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
474 reviews
Excellent
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