For more popular Instant Pot recipes, check out my posts for Instant Pot Chicken and Wild Rice Soup, Instant Pot Pot Roast and Potatoes, and Instant Pot Broccoli Beef.
The reason I love them so much is that they’re so meaty-tasting and they soak up all the buttery garlic flavors of just about any dish, but a marsala dish in particular. So that means you get a mouthful of flavor with every bite of chicken and mushroom, so it’s not just a dish with all the flavor in the sauce and none that actually gets cooked into the meat and mushrooms. Ya get what I’m trying to get at? But as much as I love all things Chicken Marsala, I also love saving time! That’s where the Instant Pot comes in. Using the pressure cooker cuts the total cooking time in half! Half the time, same ah-mazing mushroomy, marsala flavor. Who is with me?
WHAT INGREDIENTS ARE IN INSTANT POT CHICKEN MARSALA?
Chicken breasts Salt and pepper Italian seasoning OR herbs de provence Butter Olive oil Minced garlic Mushrooms Chicken broth White marsala cooking wine Cold water Corn starch Heavy cream (optional)
HOW DO YOU MAKE INSTANT POT CHICKEN MARSALA?
So these instructions seem a little more detailed but that’s only because you have to switch between some settings on your Instant Pot to get the best-tasting chicken marsala recipe possible. The first thing we do is to season the chicken with salt and pepper as well as the Italian seasoning. Don’t go too light, but don’t go overboard either. Find that just-right spot. SEt the pressure cooker to “saute” and melt 2 tablespoons of butter in the bottom. Drizzle oil to keep the butter from burning. Next, sear the spiced chicken for 2-3 minutes on both sides. Remove chicken from the pot and set it aside. Add the last tablespoon of butter into the pot, then stir in the garlic and mushrooms for 1-2 minutes or until the garlic starts to get fragrant and the mushrooms begin to soften. Add the rest of the Italian seasonings. Pour in the chicken broth and marsala wine into the pot. Add the chicken back in as well. Put the lid on and lock it into place. Turn the vent into the sealed position and set the Instant Pot to “manual” or “pressure cook” on high for 8 minutes. When the 8 minutes is up, turn the valve to the venting position to quick-release the pressure. When the float valve drops (or there is no more steam), take the lid off and use a slotted spoon or tongs to transfer the chicken to a plate. Cover the chicken to keep it warm. Next, work on the sauce. Set the pressure cooker to the “soup” setting. Stir in 1 teaspoon of salt and ¼ teaspoon of pepper. In a small bowl, whisk together the cold water with the cornstarch until the corn starch is dissolved. Then whisk that mixture into the rest of the sauce in the pan of your Instant Pot. The sauce will thicken. Once that happens, turn the pressure cooker off. If you are using the heavy cream, now is when you’ll stir that in as well. Pour the mushroom sauce out over the chicken you dished out earlier and serve.
HOW DO YOU SERVE CHICKEN MARSALA?
Now that you’ve made this easy chicken marsala recipe, let’s decide how to serve it, shall we? Here’s how I usually plate it, in no particular order of preference:
Over wide egg noodles, or another larger pasta.
Serve chicken marsala on top of white or brown rice or another grain of your choosing. If you are watching your carb intake, you could also add this atop a bed of cauliflower rice or zucchini noodles. Or serve it in a spaghetti squash boat. This chicken marsala would be amazing piled high on top of some mashed potatoes or polenta. Of course, you can eat this dish all by itself without anything under it as well!
