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Instant Pot Recipes Chicken Marsala

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      Description

      Chicken Marsala is a classic Italian dish that is usually made with chicken cutlets cooked in a savory Marsala wine sauce. This Instant Pot version of this classic dish is easy to make and comes together in no time. The chicken is cooked in a creamy sauce that is made with mushrooms, garlic, shallots, and a splash of Marsala wine. The result is a delicious and comforting meal that your family will love.

      Prep Time

      This Instant Pot version of Chicken Marsala takes about 10 minutes of prep time. You will need to slice the mushrooms, mince the garlic and shallots, and measure out the other ingredients before you begin.

      Cook Time

      Once your ingredients are prepped, the actual cooking time for this Instant Pot Chicken Marsala is about 20 minutes. The Instant Pot does all the work for you, so you can just sit back and relax while the chicken cooks.

      Ingredients

      • 4 boneless, skinless chicken breasts
      • 1 tablespoon olive oil
      • 1 cup sliced mushrooms
      • 1 tablespoon minced garlic
      • 1 tablespoon minced shallots
      • 1 cup chicken broth
      • 1/2 cup Marsala wine
      • 3 tablespoons butter
      • 3 tablespoons all-purpose flour
      • 1/4 cup heavy cream
      • Salt and pepper to taste

      Instructions

      1. Set the Instant Pot to the sauté setting and add the olive oil.
      2. Add the mushrooms, garlic, and shallots and cook until softened. Add the chicken broth and Marsala wine and stir to combine.
      3. Season the chicken with salt and pepper and add it to the Instant Pot.
      4. Secure the lid and set the valve to sealing. Set the Instant Pot to manual/high pressure for 10 minutes.
      5. When the cooking time is up, quick release the pressure and open the lid. Remove the chicken from the pot and set aside.
      6. Add the butter to the pot and set to sauté mode. Stir in the flour and cook for 2 minutes, stirring constantly.
      7. Add the heavy cream and stir to combine. Simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened.
      8. Return the chicken to the pot and stir to coat with the sauce. Season with salt and pepper to taste, and serve.

      Equipment

      • Instant Pot
      • Knife
      • Cutting board
      • Measuring cups and spoons
      • Spatula

      Notes

      You can use any type of mushrooms you like for this recipe. Button mushrooms, cremini, or even shiitake would all work well. You can also use white wine instead of Marsala wine, if you prefer.

      Nutrition: Per Serving

      • Calories: 221
      • Total Fat: 11.2g
      • Saturated Fat: 5.8g
      • Cholesterol: 68.6mg
      • Sodium: 176.3mg
      • Total Carbohydrates: 6.6g
      • Dietary Fiber: 0.6g
      • Sugar: 1.8g
      • Protein: 21.2g

      Recipe Tips

      For a vegan version of this recipe, you can use vegan chicken strips or tofu instead of the chicken. You can also use vegan butter and almond milk or coconut milk instead of the heavy cream. You can also omit the Marsala wine and use a combination of white wine and vegetable broth.

      To give the dish a bit of a kick, add a pinch of red pepper flakes when you add the mushrooms. You can also add a tablespoon of capers when you add the butter and flour to give the sauce a salty, briny flavor.

      To make this dish even more flavorful, try adding some fresh herbs such as thyme, rosemary, or sage. You can also add some freshly grated Parmesan cheese on top of each serving before serving. Enjoy!


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