Instant Pot Chicken Marsala
User Reviews
4.9
48 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Marsala
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Tender chicken covered in a delicious, creamy mushroom sauce, Instant Pot Chicken Marsala is an easy way to make restaurant-quality food FAST!
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Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 1 large shallot peeled and minced
- 4 clove garlic minced
- 16 ounces button mushrooms sliced
- 1 cup low-sodium chicken broth
- 1 cup marsala wine
- 2 teaspoons herbs de provence (or Italian seasoning)
- 2 tablespoons flour
- fresh parsley chopped
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Instructions
- Season chicken with salt and pepper.
- Turn Instant Pot to Saute setting and melt 1 tablespoon butter and 1 tablespoon olive oil in the pot. Add two chicken breasts and cook for 3 minutes per side. Remove chicken from pot to a plate. Cook the remaining chicken and then transfer it to the plate. Set aside.
- Add remaining butter and olive oil to the pot. Once butter is melted, add shallots and cook until softened. Add garlic and mushrooms, cook for 1 minute.
- Turn off the pot and add in chicken broth, marsala wine, and herbs de Provence. Add chicken breasts back to the Instant Pot as well.
- Lock the Instant Pot lid in place and set the valve to sealing. Cook on manual setting (high pressure) for 8 minutes.
- When the cooking time is done, quick release the pressure. Remove chicken from the pot and set aside. (I cover it will foil to keep things warm.)
- Take out 1/2 cup of cooking liquid and whisk the flour into it.
- Turn the Instant Pot to saute. Slowly whisk the flour slurry into the sauce. Keep stirring and cook until sauce has thickened.
- Serve chicken warm with mushrooms sauce spooned over the top. Sprinkle some parsley over the top for garnish.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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