This Instant Pot Chicken Marsala is a great weeknight dinner recipe that gets done in under 40 minutes from start to finish. Try this Italian classic in an Instant Pot and thank me later!
If you like to make Chicken recipes, here are some of my favorites that are often prepared at home – Cilantro Lime Chicken, Brown Stew Chicken, Instant Pot Chicken Stew, Salsa Chicken, Jamaican Jerk Chicken, and Lemon Butter Chicken.
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About This Recipe
Instant Pot Chicken Marsala is one of my favorites Chicken recipes these days! If you want to know why you have to give this one a try and with just one bite you will understand it all.
Chicken Marsala is a delicious and easy one pot Italian Chicken recipe, where flour-coated chicken is cooked until browned and then added to a creamy and mildly sweet mushroom sauce that is flavored with Marsala Wine.
This Chicken gets its semi-sweet flavor from the Marsala Wine, which is an Italian Wine from the city of Marsala in Sicily. This Lip smacking Chicken tastes great when served over Mashed Potatoes or Pasta, but it is flavourful on its own that you do not need any side for it.
I have prepared it here in an Instant Pot, as it makes everything fuss-free and easy. But you can make it in a pan as well. I have noticed that making it in an Instant Pot makes the flavors intense as compared to the pan, and therefore this has become my constant dish to make in an Instant Pot.
It is an easy and simple recipe, that is apt for your weekday meals, but at the same time, it looks even fancy to serve it for your special meals. So it’s a win-win in both the cases.
This easy Chicken Marsala cooked in Instant Pot is,
- Creamy
- A 30-minute affair
- High in Protein
- Low Carb meals
- Apt for everyday meals
Ingredients
For the Chicken:
Chicken – For this recipe, I have opted for Boneless Chicken Breast, but you can also go for Chicken Thighs. Chicken Thighs also cooks really nicely in Instant Pot.
For coating the Chicken – To coat the chicken you just need 3 ingredients, salt, pepper, and all-purpose flour. The flour gives the chicken a nice crust, which tastes delicious when combined with the sauce.
Oil/Butter – I have used the combination of butter and oil to cook the chicken, but you can use either of them.
For the Sauce:
Mushrooms – You can use any mushrooms of your choice. Slice them thick and then use in the recipe.
Marsala Wine – Marsala is an Italian wine that delivers a semi sweet taste to this sauce. You can easily find Marsala Wine in the Wine section of the cooking store or even cooking Marsala Wine which is usually available in the baking aisle.
Cream – Fresh Heavy Cream is used to make the sauce nice and creamy, which makes this sauce even more irresistible.
Chicken Stock – I love the subtle flavor Chicken Stock adds to the sauce. But if you do not have Chicken Stock available, you can even use Vegetable Stock for the same.
Italian Seasoning – To give it that perfect Italian flavor, add in the Italian seasoning mix. If you do not have the same, you can add in red chili flakes, oregano, black pepper, and dry basil.
Others – You will need some more ingredients that will enhance the taste of the sauce even more – butter, garlic, onion, corn starch, and water. Corn Starch makes the sauce thick, but you can even avoid it if you like your sauce as it is.
Step By Step Recipe
Cut the chicken breast into half horizontally to make them thinner.
Season the chicken breast with salt and pepper and dredge them in flour.
Press SAUTE mode of the instant pot. Add butter and oil.
Keep the breast in the instant pot and cook for 3-4 minutes on each sides until browned well.
Remove them on a plate and keep aside.
To make the sauce, add the butter in the pot.
Add garlic and onion and sauté for a minute.
Add mushroom and sauté for 3-4 minutes.
Now add chicken stock, Italian seasoning and marsala wine.
Transfer the chicken back in the pot.
Close the lid and set the valve to sealing. Press PRESSURE COOK and set the timer for 7 minutes.
Let the pressure release automatically for 10 minutes. Release the remaining pressure manually and open the lid. Using a slotted spoon, remove the chicken pieces.
Add cornstarch mixed with water in the pot. Press SAUTE and cook until the sauce thickens.
Add cream and mix well.
Pour the sauce over the chicken pieces and serve.
Frequently Asked Questions
Usually, due to its flavor, Sweet Marsala is used in desserts, whereas Dry Marsala is used either for drinking or to cook savory dishes. When it comes to Chicken Marsala, you can use either of them, depending upon your taste and preference.
Most of the alcohol in the wine gets eveporated while cooking, so this dish is fine to serve to kids. But to be on the safer side, you can just avoid adding the wine in the recipe and use the non-alcoholic substitutes mentioned below.
Marsala Wine delivers a flavor, that is hard to match. But if you want to avoid adding alcohol, here are a few options,
Add a combination of ¼ cup of white grape juice. 1 tablespoon vanilla extract and 1 tablespoon of vinegar.
Add a combination of ⅓ cup of grape juice and 1 teaspoon of brandy.
You can even use Dry Dark Sherry.
Port Wine or a combination of dry white wine and cooking sherry
To make chicken marsala on the stove top, follow the exact same recipe. You just have to cook the dish in a wide pan. Cook the chicken and keep it aside. Now add some butter in the pan, add garlic, onion, mushroom and let it cook for 3-4 minutes.
Now add in chicken stock, Italian seasoning, marsala wine, and let it come to a boil. It will take about 3-4 minutes. Once the sauce is ready, pour it over the Chicken. Your dish is ready to be served.
Serving Suggestions
Serve Instant Pot Chicken Marsala on Mashed Potatoes, Pasta or even wide Noodles.
You can also serve it with White Rice, Brown Rice, Quinoa, Couscous, or any other grain that you prefer.
If you want a low carb option, you can serve it with Cauliflower Rice and Zucchini Noodles.
You can also serve it on the top of Polenta. I sometimes just like to have it on its own too with a side of homemade bread or dinner rolls.
You can also serve Roasted Vegetables, Brussels Sprouts, or even Parmesan Roasted Vegetables on the side.
Storage Suggestions
To store the leftover Chicken Marsala, let the chicken and sauce come to room temperature. Once done, place the chicken in the container, pour the sauce over and store it in an airtight container for about 3 to 5 days in the refrigerator.
To freeze, add in a freezer-safe container and freeze for about 2-3 months. To reheat, thaw it overnight, simply add it in a pan and heat until nice and warm.
Recipe Card
Instant Pot Chicken Marsala Recipe
Ingredients
- 1 tablespoon Oil
- 1 tablespoon Butter
- 2 Chicken Breast
- ¼ cup All Purpose Flour
- Salt (to taste)
- Pepper (to taste)
For the Sauce:
- 1 tablespoon Butter
- 1 teaspoon Garlic (minced)
- ½ cup Onion (chopped)
- ½ cup Mushroom (thickly sliced)
- ½ cup Chicken Stock
- 1 teaspoon Italian Seasoning
- ½ cup Marsala Wine
- 2 tablespoon Corn Starch
- ¼ cup Water
- 2 tablespoon Heavy Cream
Instructions
- Cut the chicken breast into half horizontally to make them thinner.
- Press SAUTE mode of the instant pot.
- Add butter and oil.
- Season the chicken breast with salt and pepper and dredge them in flour.
- Keep the breast in the instant pot and cook for 3-4 minutes on each sides until browned well.
- Remove them on a plate and keep aside.
- To make the sauce, add the butter in the pot.
- Add garlic and onion and sauté for a minute.
- Add mushroom and sauté for 3-4 minutes.
- Now add chicken stock, Italian seasoning and marsala wine.
- Transfer the chicken back in the pot.
- Close the lid and set the valve to sealing.
- Press PRESSURE COOK and set the timer for 7 minutes.
- Let the pressure release automatically for 10 minutes. Release the remaining pressure manually and open the lid.
- Using a slotted spoon, remove the chicken pieces
- Add cornstarch mixed with water in the pot.
- Press SAUTE and cook until the sauce thickens.
- Add cream and mix well.
- Pour the sauce over the chicken pieces and serve.
Did you make this recipe? Let me know!