Instant Pot Chicken Marsala Recipe
User Reviews
4.7
38 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 people
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Calories
507 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Marsala Recipe
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Instant Pot Chicken Marsala is a quick and easy dinner recipe that is sure to satisfy everyone around the table! Chicken breasts are pressure cooked to juicy perfection in a truly divine marsala wine sauce. Enjoy this restaurant staple at home in just under 30 minutes!
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Ingredients
- 4 chicken breast pounded flat or sliced thinly (about 1 1/2 pounds total
- salt to taste
- black pepper to taste
- ½ cup flour
- 5 tablespoons butter divided, or olive oil
- 8 ounces cremini mushrooms
- 1 shallot finely chopped, small
- 3 cloves garlic minced
- ¾ cup marsala wine
- ¾ cup chicken broth
- 2 tablespoons corn starch + 2 tablespoons water
- ½ cup heavy cream optional
- parsley chopped, fresh
Instructions
- Sprinkle the chicken breast with salt and pepper.
- Dredge the chicken breasts in flour.
- Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
- Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
- Once the chicken is browned, set aside on a plate.
- Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
- Add in the mushrooms and a dash of salt and sauté for a couple minutes.
- Pour the wine and chicken broth into the pot, and add the chicken back in.
- Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
- Open the lid and transfer the chicken to a serving platter or plates.
- Combine the corn starch and water to make a slurry and pour it into the pot.
- Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
- Once the mixture has thickened, stir in the heavy cream if using.
- Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.
Notes
- Storage: Store Instant Pot chicken marsala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store Instant Pot chicken marsala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
22g
(7%)
Protein
52g
(104%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
185mg
(62%)
Sodium
734mg
(31%)
Potassium
1215mg
(26%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
506IU
(10%)
Vitamin C
7mg
(8%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 52g | 104% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 734mg | 31% |
| Potassium | 1215mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
38 reviews
Excellent
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