Easy Chicken Marsala – Instant Pot

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 week night meal that can be whipped up in no-time. 

Chicken Marsala is made with the marsala wine that comes from the region surrounding 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 marsala wine. If you have a favorite marsala wine, I would love to know.

Another recipe that I perfected as a stove top version, was easy to adapt to Instant Pot. A true one pot dish, this Instant Pot version prevents any oil splatters while browning the chicken, and sealing all the flavors within the dish. The chicken does not need any pounding and will always be cooked tender and juicy.

Here are my simple steps and optional variations for an EASY chicken marsala using the Instant Pot:

• 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 over cooked in the pressure cooker and also avoiding excess liquids in the dish.
• 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.
• 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.
• Pressure cook and allow 10 minutes of natural pressure release which will help the chicken from being overcooked ad stay tender.
• 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.

Check out the video that shows this simple chicken marsala recipe using Instant Pot:

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

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Easy Chicken Marsala - Instant Pot

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

A classic chicken dish, lightly coated chicken breasts braised in buttery, wine soaked mushrooms and herbs.

Course: Entree

Cuisine: Italian

Keyword: chicken marsala

Servings: 4

Calories: 455 kcal

Author: Archana

Ingredients

• 1.5 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
• 2 tablespoons parsley chopped for garnish

Instructions

1. 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.
2. 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.

3. 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.

4. Close the Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual(High) 5 mins with pressure valve to sealing. Allow 10 minute natural pressure release.
5. 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.

Recipe Video

Recipe Notes

Notes:

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

Nutrition Facts

Easy Chicken Marsala - Instant Pot

Amount Per Serving

Calories 455 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 6g 30%

Cholesterol 131mg 44%

Sodium 1455mg 61%

Potassium 1231mg 35%

Total Carbohydrates 26g 9%

Dietary Fiber 4g 16%

Sugars 9g

Protein 41g 82%

Vitamin A 10.1%

Vitamin C 10.4%

Calcium 3.3%

Iron 12.7%

* Percent Daily Values are based on a 2000 calorie diet.

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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 New Jersey with my husband and two sons.

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