Instant Pot Chicken Marsala Recipe
Instant Pot Chicken Marsala is an elegant Italian-American main course that delivers tender chicken breast in a rich mushroom and Marsala wine sauce, completed in a fraction of traditional stovetop time. This classic dish features golden-brown chicken layered with umami-forward mushrooms and a silky pan sauce that's perfect served over pasta or polenta. The pressure cooker method ensures moist, perfectly cooked chicken every time while concentrating flavors beautifully.
Ingredients
- 4 boneless, skinless chicken breasts (500 g / 1.1 lbs), pounded to ½-inch thickness
- 75 g (½ cup) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper
- 45 ml (3 tbsp) olive oil
- 400 g (14 oz) mushrooms, sliced
- 4 cloves garlic, minced
- 240 ml (1 cup) dry Marsala wine
- 240 ml (1 cup) low-sodium chicken broth
- 120 ml (½ cup) heavy cream
- 15 ml (1 tbsp) fresh lemon juice
- 15 g (1 tbsp) butter
- 10 g (2 tsp) cornstarch mixed with 30 ml (2 tbsp) water
- 8 g (¼ cup) fresh Italian parsley, chopped
Instructions
-
Pat chicken breasts dry with paper towels. Combine flour, 1 tsp salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
-
Heat olive oil in a skillet over medium-high heat. Working in batches if needed, sear the chicken for 2-3 minutes per side until golden brown. Set the seared chicken aside on a plate.
-
Pour 1 cup water into the Instant Pot and place the trivet inside. Return the pot to sauté mode without cleaning.
-
Add the mushrooms and remaining 1 tsp salt to the Instant Pot and sauté for 3 minutes until they begin to release moisture. Add minced garlic and cook for 30 seconds until fragrant.
-
Pour Marsala wine into the pot and scrape the bottom with a wooden spoon to deglaze, releasing any browned bits. Add chicken broth and stir well.
-
Arrange the seared chicken breasts on the trivet in a single layer. Lock the lid and set to high pressure for 8 minutes. When complete, allow natural release for 3 minutes, then quick-release any remaining pressure.
-
Carefully remove the trivet with chicken and set aside. Turn the Instant Pot to sauté mode. Stir in heavy cream and lemon juice.
-
Mix cornstarch slurry and stir into the sauce. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in butter until melted.
-
Return the chicken to the sauce and spoon some sauce over each breast. Taste and adjust seasoning with salt and pepper as needed.
-
Transfer to serving plates and garnish with fresh Italian parsley. Serve immediately over pasta, rice, or polenta.
Substitutions
- Use boneless, skin-on chicken thighs instead of breast meat for richer flavor and extra moisture
- Substitute dry sherry or dry white wine for Marsala wine
- Use half-and-half instead of heavy cream for a lighter sauce
- Replace mushrooms with 300g of artichoke hearts for variation
Tips
- Pound the chicken to uniform thickness to ensure even cooking in the pressure cooker
- Searing the chicken before pressure cooking develops crucial flavor through the Maillard reaction
- For a thicker sauce, use the sauté function for an additional 2-3 minutes before adding the cornstarch slurry
- Marsala wine quality matters—use a wine you would drink, as inexpensive cooking wines can taste harsh
Chicken Marsala emerged in Italian-American cuisine, particularly in the mid-20th century American Northeast, blending Italian traditions with readily available American ingredients and techniques. The dish has become iconic in Italian restaurants but remains adapted from authentic Italian cooking rather than a traditional Italian classic.
Frequently Asked Questions
How long does Instant Pot Chicken Marsala Recipe take to make?
Instant Pot Chicken Marsala Recipe takes about 35 minutes total — 15 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Instant Pot Chicken Marsala Recipe?
You can adapt it easily: Use boneless, skin-on chicken thighs instead of breast meat for richer flavor and extra moisture; Substitute dry sherry or dry white wine for Marsala wine; Use half-and-half instead of heavy cream for a lighter sauce.
How should I store leftover Instant Pot Chicken Marsala Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Instant Pot Chicken Marsala Recipe?
Each serving of Instant Pot Chicken Marsala Recipe has about 48g of protein and 520 calories.
Loading comments...