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4.7 from 57 votes

Instant Pot Chicken Marsala Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 507 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 chicken breasts pounded flat or sliced thinly (about 1 1/2 pounds total)
  • salt and pepper to taste
  • ½ cup flour
  • 5 tablespoons butter or olive oil divided
  • 8 ounces cremini mushrooms
  • 1 small shallot finely chopped
  • 3 cloves garlic minced
  • ¾ cup marsala wine
  • ¾ cup chicken broth
  • 2 tablespoons corn starch + 2 tablespoons water
  • ½ cup heavy cream optional
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. Sprinkle the chicken breast with salt and pepper.
  2. Dredge the chicken breasts in flour.
  3. Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
  4. 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.
  5. Once the chicken is browned, set aside on a plate.
  6. Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
  7. Add in the mushrooms and a dash of salt and sauté for a couple minutes.
  8. Pour the wine and chicken broth into the pot, and add the chicken back in.
  9. Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
  10. Open the lid and transfer the chicken to a serving platter or plates.
  11. Combine the corn starch and water to make a slurry and pour it into the pot.
  12. Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
  13. Once the mixture has thickened, stir in the heavy cream if using.
  14. 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

Calories 507kcal (25%) Carbohydrates 22g (7%) Protein 52g (104%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 185mg (62%) Sodium 734mg (31%) Potassium 1215mg (35%) 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

% 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.