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Instant Pot Chicken Marsala

Posted in : MAIN DISHES on by : Admin

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. 


  • 4 medium chicken breasts see note
  • salt and pepper to taste
  • 1 1/2 teaspoon Italian seasoning OR herbs de provence
  • 3 tablespoons butter divided
  • 2 teaspoons olive oil
  • 1 tablespoon minced garlic
  • 1 1/2 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
  • 1/4 teaspoon pepper, or to taste
  • 1/2 cup cold water
  • 1/4 cup corn starch
  • 1/3 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.
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