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.
Best Marsala Wine
Chicken Marsala is made with the 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
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
- 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 by step Instant Pot Chicken Marsala 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.
- 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 easy and delicious Instant Pot Chicken Marsala recipe:
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Instant Pot Chicken Marsala
- 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
- 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.
- 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.
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