If you love quick, comforting dinners that taste like they took hours to make, you’re going to adore this Instant Pot Chicken Marsala Recipe. Trust me, it’s one of those recipes I turn to when I want something elegant but don’t want to spend all evening in the kitchen. The mushrooms, buttery sauce, and that subtle hint of Marsala wine all come together beautifully in under 30 minutes – making it a real weeknight hero. Keep reading, and I’ll share everything to help you nail it perfectly every time.
Why You’ll Love This Recipe
- Fast & Foolproof: The Instant Pot does all the hard work while you prep and relax, making a gourmet meal easy and quick.
- Rich, Flavor-Packed Sauce: The Marsala wine and mushrooms transform the chicken into something tender and deeply savory.
- Perfect for Any Occasion: Whether it’s a busy weeknight or a casual dinner with friends, this recipe impresses every time.
- Less Mess, More Taste: One pot cooking means fewer dishes and maximum flavor consolidation.
Ingredients You’ll Need
These ingredients come together in a way that balances earthiness, creaminess, and a touch of wine sweetness, making the sauce irresistible. A quick tip: choose fresh mushrooms and good-quality Marsala wine because they really lift the whole dish.
- Chicken breasts: I like to use medium-sized ones for even cooking; you can butterfly thicker breasts for quicker pressure cooking.
- Italian seasoning or Herbs de Provence: Adds complexity without extra fuss; use what you have on hand.
- Butter: Divided for sautéing and enriching the sauce with richness.
- Olive oil: Helps prevent butter from burning during the searing step.
- Minced garlic: Fresh is best—it really wakes up the mushrooms.
- Sliced mushrooms: I use cremini or baby bellas for a meaty texture.
- Chicken broth: Low sodium lets you control the saltiness of the final sauce.
- White Marsala cooking wine: This is the star flavor—don’t skip it! Look for cooking wine, or a dry Marsala from the store.
- Salt and pepper: To taste—season generously for the best flavor.
- Cold water and cornstarch: For thickening that silky sauce just right.
- Heavy cream (optional): Adds a lovely silky finish if you’re in the mood for extra indulgence.
Variations
I love how flexible this Instant Pot Chicken Marsala Recipe is. Sometimes, I swap things up depending on what I have or the mood I’m in. Feel free to make it yours!
- Use chicken thighs instead of breasts: I find thighs stay extra juicy and add robust flavor if you’re craving a richer bite.
- Make it dairy-free: Skip the butter and cream, and use olive oil and coconut milk or cashew cream for a twist—still delicious!
- Add fresh herbs: A sprinkle of chopped parsley or thyme at the end brightens things up beautifully.
- Turn it vegetarian: Substitute chicken with thick portobello mushroom caps and vegetable broth to keep it hearty and satisfying.
How to Make Instant Pot Chicken Marsala Recipe
Step 1: Season and Sear the Chicken
First things first: generously season your chicken breasts with salt, pepper, and Italian seasoning on both sides. I like to let the seasoning sit on the chicken for about 5 minutes while I prep. Next, set your Instant Pot to the sauté function and melt 2 tablespoons of butter with 2 teaspoons of olive oil—you need that oil to keep the butter from burning, especially on high heat. Then, carefully sear the chicken breasts for 2–3 minutes on each side until they’re golden. Don’t overcrowd the pot; leave some room so the chicken browns nicely. Once done, set the chicken aside on a plate.
Step 2: Cook the Mushrooms and Prepare the Sauce
With the chicken out, add the remaining tablespoon of butter, then toss in your minced garlic and sliced mushrooms. Sauté them for about 1-2 minutes until the garlic becomes fragrant and mushrooms start softening. Stir in the rest of your Italian seasoning or Herbs de Provence now, it really layers the flavors. Next, pour in the chicken broth and the Marsala wine, scraping the bottom of the pot with a wooden spoon to deglaze and pick up all those tasty browned bits. Return the chicken breasts to the pot, nestling them in the sauce.
Step 3: Pressure Cook and Finish the Sauce
Lock the lid and set the vent to sealed. Use the Manual or Pressure Cook function on high pressure for 8 minutes. When the time’s up, do a quick release by carefully turning the vent to venting, then open the lid once the float valve drops. Use tongs or a slotted spoon to transfer the chicken to a plate and cover it to keep warm. To thicken your sauce, switch to the Soup setting on the Instant Pot. Stir in salt and pepper, then whisk together cold water and cornstarch and gradually add it to the pot. Keep stirring until the sauce thickens up (should take a couple of minutes), then turn off the Instant Pot. If you’re going fancy, swirl in some heavy cream now—it’s like velvet on a plate.
Finally, spoon that gorgeous mushroom sauce over your chicken and get ready to dig in.
Pro Tips for Making Instant Pot Chicken Marsala Recipe
- Don’t Skip the Oil with Butter: Butter burns easily at high heat, so a bit of olive oil helps keep the flavor rich without any bitterness.
- Dry Your Chicken Well: Pat your chicken dry with paper towels before seasoning — it makes browning easier and locks in juices.
- Use a Slotted Spoon to Handle Chicken: This way you can leave excess liquid behind and keep the chicken tender, not soggy.
- Adjust Sauce Thickness Gradually: Add cornstarch slurry slowly and whisk constantly to avoid lumps and reach just the right texture.
How to Serve Instant Pot Chicken Marsala Recipe
Garnishes
I always sprinkle freshly chopped parsley over the top—not only does it add a burst of color, but it gives a fresh, herby contrast to the rich sauce. A light dusting of parmesan can also be fantastic if you want added depth.
Side Dishes
This Chicken Marsala pairs beautifully with creamy mashed potatoes (to soak up all that sauce), buttered egg noodles, or even simple steamed rice. Sometimes I do a side of roasted asparagus or green beans to keep things bright and fresh.
Creative Ways to Present
For a cozy dinner party, I like to plate the chicken over a bed of herb-infused polenta and drizzle the sauce over everything, adding a few whole sautéed mushrooms on top for an elegant touch. It never fails to impress my guests!
Make Ahead and Storage
Storing Leftovers
I store leftover Chicken Marsala in airtight containers in the fridge for up to 3 days. The sauce thickens when chilled, so just reheat gently on the stove with a splash of broth or water to bring it back to saucy perfection.
Freezing
This recipe freezes well! I portion out the chicken and sauce in freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge and warm on the stove over low heat to keep the chicken tender.
Reheating
For leftovers, I recommend reheating gently in a skillet over medium-low heat, stirring occasionally. Adding a splash of broth or cream helps restore the original silky texture without drying out the chicken.
FAQs
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Can I use frozen chicken breasts for this Instant Pot Chicken Marsala Recipe?
Yes, you can! If using frozen chicken breasts, increase the pressure cooking time to about 12 minutes and allow for natural pressure release for best results. However, fresh or thawed chicken tends to develop better flavor and texture.
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What’s the difference between Marsala cooking wine and regular wine in this recipe?
Marsala cooking wine is specifically fortified and has a distinct sweet, nutty flavor that’s central to this dish. Using regular dry white wine will change the flavor profile slightly but can work in a pinch. Avoid cooking wines with lots of added salt or preservatives for the best taste.
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Is it necessary to use heavy cream in this Instant Pot Chicken Marsala Recipe?
Not at all! The cream is optional but adds a lovely richness and creaminess to the sauce. You can skip it if you prefer a lighter sauce; the marsala and mushrooms still create fantastic depth of flavor.
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How do I prevent the sauce from being too thin?
Whisking cornstarch with cold water to create a slurry before adding it to the simmering sauce helps thicken it perfectly. Add it gradually while stirring to avoid lumps and get a smooth, luscious sauce.
Final Thoughts
I absolutely love how this Instant Pot Chicken Marsala Recipe delivers a fancy, restaurant-quality meal without all the fuss. When I first tried making Marsala on the stove, timing and sauce thickness were tricky, but the Instant Pot takes the guesswork out of it and gives perfect chicken every time. If you’ve been craving that rich, mushroomy sauce over tender chicken but don’t want to spend hours cooking, this is your new go-to. Give it a try—you’ll be so glad you did, and your family might even start asking for seconds!
Print
Instant Pot Chicken Marsala Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Description
This Instant Pot Chicken Marsala recipe offers a deliciously rich and savory dish featuring tender chicken breasts simmered in a flavorful mushroom and Marsala wine sauce. Perfect for a fast yet elegant meal, it combines creamy elements with aromatic herbs, making it ideal for serving over rice or noodles in under 30 minutes.
Ingredients
Chicken
- 4 medium chicken breasts
- Salt and pepper, to taste
- 1 ½ teaspoons Italian seasoning or Herbs de Provence
Sauce
- 3 tablespoons butter, divided
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 ½ cups sliced mushrooms
- 1 cup chicken broth (low sodium)
- 1 cup white Marsala cooking wine
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ½ cup cold water
- ¼ cup corn starch
- ⅓ cup heavy cream (optional)
Instructions
- Season the Chicken: Generously season both sides of the chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning or Herbs de Provence.
- Sear the Chicken: Set the Instant Pot to sauté mode. Melt 2 tablespoons of butter and drizzle in 2 teaspoons of olive oil to prevent burning. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove and set aside.
- Sauté Garlic and Mushrooms: Melt the remaining tablespoon of butter in the pot. Add minced garlic and sliced mushrooms, cooking for 1-2 minutes until fragrant. Stir in the remaining ½ teaspoon of Italian seasoning or Herbs de Provence.
- Add Liquids and Chicken: Pour in the chicken broth and Marsala wine. Return the chicken breasts to the pot, ensuring they are submerged in the liquid.
- Pressure Cook: Secure the lid and lock it into position. Set the valve to sealed. Cook on Manual or Pressure Cook mode at high pressure for 8 minutes.
- Release Pressure and Remove Chicken: Perform a quick release by moving the valve to venting. When the float valve drops, remove the lid. Use a slotted spoon or tongs to transfer the chicken breasts to a plate, covering to keep warm.
- Thicken the Sauce: Set the Instant Pot to the Soup setting. Stir in 1 teaspoon salt and ¼ teaspoon pepper. Whisk together cold water and cornstarch until dissolved, then whisk this mixture into the pot. Allow the sauce to thicken and then turn off the Instant Pot.
- Add Cream and Serve: If desired, stir in the heavy cream for additional richness. Pour the mushroom sauce over the chicken and serve immediately.
Notes
- Use medium-sized chicken breasts for even cooking and best texture.
- White Marsala wine can be substituted with a dry white wine or additional chicken broth if unavailable, but Marsala gives the distinctive flavor.
- This dish pairs wonderfully with rice, noodles, or mashed potatoes.
- For a dairy-free version, omit the butter and heavy cream and use olive oil and coconut cream or skip cream altogether.
- Prepare all ingredients prior to cooking to ensure smooth Instant Pot operation and timing.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 6 g
- Sodium: 1086 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 173 mg
