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
Scale
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
