Instant Pot Chicken Marsala
Instant Pot Chicken Marsala
Tender chicken breasts cooked in a rich, savory Marsala wine sauce with mushrooms, made quickly and easily in an Instant Pot.
Nutrition
Calories: 380cal
Carbohydrate: 18g
Protein: 35g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 8 oz cremini mushrooms (sliced)
- 1/2 cup finely chopped yellow onion
- 3 garlic cloves (minced)
- 3/4 cup Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 2 tbsp unsalted butter
- Chopped parsley (for garnish, optional)
Instructions
- Season chicken breasts evenly with salt and pepper, then dredge in flour, shaking off excess.
- Turn Instant Pot to ‘Sauté’ mode (medium heat). Add olive oil. Once hot, add chicken breasts and cook 2-3 minutes per side until lightly browned. Remove chicken and set aside.
- Add mushrooms, onion, and garlic to the pot. Sauté 3-4 minutes until softened, scraping browned bits from the bottom.
- Pour in Marsala wine and chicken broth. Stir to combine, then let simmer 1-2 minutes to reduce slightly.
- Add thyme, heavy cream, and butter. Stir until butter melts. Return chicken to the pot, spooning sauce over it.
- Secure the lid. Set Instant Pot to ‘Pressure Cook’ on high for 8 minutes. Allow a 5-minute natural release, then quick-release remaining pressure.
- Remove chicken. Turn pot back to ‘Sauté’ mode and simmer sauce 2-3 minutes to thicken if desired. Serve chicken topped with sauce and parsley.