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5.0 from 474 votes

Instant Pot Chicken Marsala

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 491 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Sear chicken in the pot for 2-3 minutes on each side. Remove chicken from the pot and set aside.
  3. 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.
  4. Stir in chicken broth and marsala. Return chicken to the pot.
  5. Put the lid on and slide into the locked position. Turn the vent to the sealed position.
  6. Set to MANUAL or PRESSURE COOK on HIGH for 8 minutes.
  7. 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.
  8. 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.
  9. 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

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

% 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.