• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Italian

    Easy Chicken Marsala - Instant Pot

    Published: May 31, 2018 · Modified: Jan 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 25 Comments

    4030 shares
    Jump to Recipe

    Chicken Marsala, luscious chicken braised in buttery, wine-soaked mushrooms and herbs,  can be served with a side of garlic mash, crunchy sautéed string beans, or some bread to soak up the extra sauce! For us, the dish stands up well on its own making it a hearty weeknight meal that can be whipped up in no time. 

    Chicken Marsala

    Instant Pot Recipe

    I love making this dish in the Instant Pot for a few reasons:

    • There is no oil splattering while browning the chicken and hence easy clean up
    • All the flavors are sealed in during pressure cooking
    • No need to pound the chicken
    • Perfectly cooked tender and juicy chicken every time
    Chicken Marsala

    Best Marsala Wine

    Chicken Marsala is made with Marsala wine that comes from the region surrounding the town of Marsala in Sicily. I have tried a few marsala wines for this recipe and so far my favorite is well-balanced and intensely flavored Florio dry marsala wine. It is sold in some grocery stores and also available in wine shops.

    Chicken Marsala in the Instant Pot

    Tips

    • Reserve the sauteed mushrooms and add them after the chicken is done pressure cooking so the mushrooms do not get overcooked.
    • Remember to deglaze the base of the pot with the wine after browning the chicken to prevent the 'BURN' error
    • Remember to natural pressure release when cooking chicken breasts. This allows them to cook tender and juicy.

    Step by step recipe

    • Sauté the mushrooms in butter and oil until they turn into a deeper brown color and most of the liquid has cooked off which will add a richer flavor. Reserve the mushrooms to be added to the chicken in the end. This step helps the mushrooms being overcooked in the pressure cooker and also avoiding excess liquids in the dish.
    sauteed mushrooms in the Instant Pot
    • Lightly dredge the chicken with flour, salt, pepper, and herbs. I prefer fresh oregano or thyme or both, but dried herbs work well too.
    • Brown the chicken in butter or oil just on one side. This is to get some fond and also to cook some of the flour to get a smooth sauce.
    browning chicken in the Instant Pot
    • Add the marsala wine, onions, salt, and deglaze the pot loosening any browned bits from the bottom of the pot. This step will enrich the flavors as well as make sure that the Instant Pot comes to pressure without the bottom getting burnt with any stuck bits of chicken or flour. You can add some minced garlic at this stage.
    chicken layered with onions in the Instant Pot
    • Pressure cook and allow 10 minutes of natural pressure release which will help the chicken from being overcooked ad stay tender.
    cooked chicken marsala in the Instant Pot
    • Add the sautéed mushrooms to meld the flavors and saute until the sauce starts to thicken up. You can add a splash of cream at this stage to add more creaminess to the dish.
    chicken marsala in the Instant Pot

    Serving

    Serve Chicken Marsala with Creamy Tomato Pasta or Penne Alla Vodka with a side of Air-fried Broccoli or Arugula Salad.

    Check out the video that shows this easy and delicious Instant Pot Chicken Marsala recipe:

    PREVIOUSLY

    One year ago: Ethiopian Spicy Lentil Stew, Instant Pot French Toast and Sprouted Lentils Khichdi

    Two years ago: Ginger Lemonade and  Ginger Tamarind brussels sprouts

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Chicken Marsala - Instant Pot
    Print Recipe Pin Recipe Save Saved!
    4.32 from 22 votes

    Instant Pot Chicken Marsala

    A classic chicken dish, lightly coated chicken breasts braised in buttery, wine soaked mushrooms and herbs.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 455kcal
    Author: Archana Mundhe

    Ingredients

    • 1½ pounds chicken breasts cut each breast into 2 pieces
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper freshly ground
    • 1 teaspoon oregano finely chopped (or 1 teaspoon dried oregano)
    • 1 teaspoon thyme finely chopped (optional)
    • 4 tablespoons flour
    • 3 tablespoons butter or olive oil
    • 1 small onion finely diced
    • 2 cups shiitake Mushrooms sliced
    • 2 cups of crimini or white mushrooms sliced
    • 1 cup marsala wine dry
    • 2 tablespoons parsley chopped for garnish

    Instructions

    • Add 1 teaspoon salt, pepper, oregano, thyme and flour to a zip lock bag. Mix well and add chicken breasts to the bag. Shake the zip lock back few times so chicken gets coated with the flour.
    • Turn Instant Pot to saute and heat 1 tablespoon of butter. Add mushrooms and saute them for 2 to 3 minutes until they cook dark brown and the liquids start to evaporate. Take the mushrooms out and reserve.
    • Add remaining butter, line the chicken breasts. Cook for a minute. Flip the chicken breasts on the other side. Add onions, marsala wine and 1 teaspoon salt, mix well and cook for another minute as some of the wine starts to evaporate and reduce.  Deglaze the bottom of the pot well to remove any stuck bits.
    • Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 5 minutes and allow 10 minute natural pressure release.
    • Open the Instant Pot and set to saute mode. Stir in the reserved mushrooms, simmer for 3 to 4 minutes as the sauce thickens to get it to desired consistency. Sauce will also thicken as it cools down. Garnish with parsley.

    Video

    Notes

    Notes:
    • Add 2 to 3 tablespoons of heavy cream for a rich, creamy sauce.
    • Substitute shiitake or cremini mushrooms with your favorite mushrooms. You can also use 4 cups of white mushrooms. 

    Nutrition

    Calories: 455kcal | Carbohydrates: 26g | Protein: 41g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 1455mg | Potassium: 1231mg | Fiber: 4g | Sugar: 9g | Vitamin A: 505IU | Vitamin C: 8.6mg | Calcium: 33mg | Iron: 2.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Dudhi Muthiya | Vegan Steamed Dumplings
    Instant Pot Dudhi Basundi »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. InspiresN says

      May 31, 2018 at 7:13 pm

      Looks great , interesting to know about the marsala wine and the ingredients used in the dish. !

      Reply
      • Archana says

        May 31, 2018 at 10:08 pm

        Thank you!
        Marsala wine is the star ingredient in this dish.

        Reply
    2. chefkreso says

      June 03, 2018 at 2:58 pm

      So flavourful!! thanks so much for the recipe, it's such a must-try!

      Reply
      • Archana says

        June 03, 2018 at 8:54 pm

        Thank you!

        Reply
    3. Annie says

      November 06, 2018 at 2:20 pm

      I'm VERY new to my Instant Pot and cooking in general. Can I serve this dish by itself? Or should I buy some flat bread or make rice to eat it with? Thanks in advance.

      Reply
      • Archana says

        November 07, 2018 at 11:55 pm

        You can serve it with baguette or salad

        Reply
    4. Dave says

      December 29, 2018 at 6:10 am

      Can you use chicken thighs instead of breast in this recipe?

      Reply
      • Archana says

        December 30, 2018 at 12:04 pm

        Yes you can.

        Reply
    5. Erin says

      January 15, 2019 at 9:13 am

      Love this! Made it exactly as instructed, but served with a side of polenta. Perfect usage for the Instant Pot and our favourite IP recipe yet!! Will be making again soon now that we've got some Marsala wine in the house 🙂5 stars

      Reply
      • Archana says

        January 16, 2019 at 10:51 pm

        Awesome!!

        Reply
    6. Mary says

      January 15, 2019 at 11:32 am

      Looks great. Can u please add me to your mailing list

      Reply
      • Archana says

        January 16, 2019 at 10:51 pm

        Sure! Will need your email address

        Reply
    7. Dani says

      March 02, 2019 at 4:26 pm

      What kind of Marsala wine do you use; sweet or dry?

      Reply
      • Archana says

        March 02, 2019 at 4:26 pm

        Dry - I like the Florio brand

        Reply
    8. Tina says

      March 16, 2019 at 12:46 pm

      Hi! Came across your blog a week ago and already tried a few of your instant pot recipes! I wanted to make this tonight but my chicken breasts were frozen. I don’t think it will thaw at room temp in time for dinner. Any suggestions on using frozen chicken breasts in the IP when cooking?

      Reply
      • Archana says

        March 16, 2019 at 1:59 pm

        Hi Tina, Add 2 mins to pressure cook time and they will come out just fine.

        Reply
        • Tina says

          March 16, 2019 at 2:43 pm

          Wow thank you for the quick response!! I really appreciate it. Can’t wait to try it!!

          Reply
          • Archana says

            March 16, 2019 at 5:01 pm

            You are welcome! I will love your feedback.

            Reply
    9. Ashley says

      October 23, 2019 at 3:05 pm

      If I want to triple this recipe, how much additional time should I add to my pressure cooker, if any? Can’t wait to try this tonight!

      Reply
      • Archana says

        October 24, 2019 at 10:11 pm

        Same pressure cook time. Sorry if I am replying late

        Reply
    10. Cheryl says

      December 01, 2019 at 5:56 pm

      Can I triple the sauce part of the recipe? We like a little chicken with our Marsala.

      Reply
      • Archana says

        December 02, 2019 at 5:40 pm

        yes you can!

        Reply
    11. Ritu says

      July 02, 2020 at 7:33 pm

      Best chicken Marsala I’ve made! I didn’t have Marsala wine so I used dry white wine and it was amazing. Hubby loved it!5 stars

      Reply
    12. Jean says

      December 22, 2020 at 3:57 pm

      Going to try this for Christmas dinner. Never tried it before but I’m sure it’s going to be great like all your other recipes
      Does the cooking time change for boneless chicken thighs? Thanks!

      Reply
      • Archana says

        December 22, 2020 at 5:07 pm

        Thank you! Same cook time works for chicken thighs and I will love your feedback. Happy Holidays!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    4030 shares
    • 270