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Instant Pot Recipe For Chicken Marsala

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Crock Pot Chicken Marsala It Is a Keeper
Crock Pot Chicken Marsala It Is a Keeper from www.itisakeeper.com

Description

Chicken Marsala is a classic Italian dish that is made with Marsala wine and mushrooms. It's a savory dish that is perfect for any occasion. The Instant Pot makes this dish even easier to prepare, as the pressure cooking method helps infuse the flavors of the ingredients into the chicken more quickly and thoroughly. This Instant Pot recipe for Chicken Marsala is a delicious and easy way to make this classic dish in no time.

Prep Time

This Instant Pot Chicken Marsala recipe takes about 10 minutes of prep time, which includes gathering the ingredients and prepping the chicken. Once the ingredients are prepped and the Instant Pot is ready to go, the cooking time is only 8 minutes.

Cook Time

The total cooking time for this Instant Pot Chicken Marsala recipe is about 18 minutes. This includes the 10 minutes of prep time and the 8 minutes of pressure cooking time.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons chopped parsley (optional)

Instructions

In a medium bowl, mix together the flour, salt, and pepper. Add the chicken cubes to the bowl and toss to coat in the flour mixture. Set aside.

Turn the Instant Pot to the "saute" setting. Add the olive oil and butter to the pot and heat until melted. Carefully add the chicken cubes to the pot and cook for about 4 minutes, stirring occasionally, until the chicken is lightly browned. Add the mushrooms to the pot and cook for an additional 2 minutes.

Turn off the saute function, then pour in the Marsala wine and chicken broth. Stir to combine. Place the lid on the Instant Pot and set the pressure release valve to "sealing." Select the "manual" program and set the timer to 8 minutes.

When the timer beeps, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully turn the pressure release valve to "venting" to release any remaining pressure. Remove the lid and stir in the chopped parsley, if desired.

Equipment

  • Instant Pot
  • Medium bowl
  • Spatula

Notes

This Instant Pot Chicken Marsala recipe can be easily doubled to serve more people. If doubling the recipe, the cooking time remains the same.

Nutrition: Per Serving

Calories: 226, Total Fat 9g, Saturated Fat 3g, Cholesterol 74mg, Sodium 515mg, Total Carbohydrate 11g, Dietary Fiber 1g, Protein 23g.

Recipe Tips

  • Marsala wine is a type of fortified wine that is made in the region of Sicily, Italy. It has a sweet, nutty flavor that pairs well with the mushrooms in this dish. If you don't have Marsala wine, you can substitute dry sherry or white wine.
  • For a heartier dish, you can add diced potatoes or cooked pasta to the Instant Pot along with the chicken and mushrooms.
  • If you prefer a thicker sauce, you can mix together 1 tablespoon of cornstarch and 1 tablespoon of cold water and stir it into the cooked Chicken Marsala.
  • This Instant Pot Chicken Marsala is delicious served over rice, mashed potatoes, or pasta.

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