Instant Pot Chicken Marsala Recipe

If you’re craving a delicious dinner that tastes like it took hours but is actually ready in about half an hour, you’re going to love this Instant Pot Chicken Marsala Recipe. I absolutely love how this turns out every time – juicy chicken, earthy mushrooms, and that rich, slightly sweet marsala sauce all come together so perfectly. Plus, using the Instant Pot means you get all that amazing flavor without slaving away in the kitchen. Trust me, once you try it, you’ll find yourself making this again and again!

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Ingredients You’ll Need

This recipe uses classic ingredients that complement each other beautifully, from fragrant herbs to that slightly sweet Marsala wine. When I shop for this dish, I always pick fresh mushrooms and a good quality Marsala cooking wine – it really elevates the sauce.

• Chicken breasts: I recommend using medium-sized breasts for even cooking; pounding them slightly makes a nice, uniform thickness.
• Salt and pepper: For seasoning both the chicken and the sauce – essential for bringing out all the flavors.
• Italian seasoning (or Herbs de Provence): This adds that classic herby note that pairs perfectly with the Marsala.
• Butter: Divided between searing and making the sauce – using butter adds richness and depth.
• Olive oil: Helps prevent butter from burning during the sear phase.
• Minced garlic: Adds that fragrant base aroma you want in any savory sauce.
• Sliced mushrooms: I prefer cremini or baby bellas—they hold up well in the Instant Pot and deepen the sauce flavor.
• Chicken broth: I use low sodium so I can control the saltiness better.
• White Marsala cooking wine: Key ingredient for authentic flavor – avoid drinking wines here; choose cooking-specific Marsala.
• Cold water and corn starch: For thickening the sauce to that perfect consistency.
• Heavy cream (optional): I love adding this for an extra silky, luxurious finish, but it’s totally optional.

Variations

I love making this Instant Pot Chicken Marsala Recipe my own depending on the mood or what I have on hand. Feel free to tweak it—there’s plenty of room for your kitchen creativity here.

• Vegetarian version: Swap chicken for hearty portobello mushrooms for a mushroom-forward dish that’s just as satisfying.
• Low-carb option: Skip the heavy cream and serve with cauliflower rice to keep things light.
• Extra garlicky: If you’re a garlic lover like me, toss in an extra clove or two for a punchier sauce.
• Herb swaps: Try fresh thyme or rosemary if you don’t have Italian seasoning—it adds nice fresh herbal notes.

How to Make Instant Pot Chicken Marsala Recipe

Step 1: Season and Sear Chicken to Lock in Juices

Start by generously seasoning your chicken on both sides with salt, pepper, and Italian seasoning or Herbs de Provence. I always like to be generous here because it really builds the flavor base. Set your Instant Pot to sauté mode and melt 2 tablespoons of butter along with 2 teaspoons of olive oil—this combo prevents the butter from burning while giving a gorgeous sear. Sear the chicken breasts for 2-3 minutes on each side until they’re golden but not fully cooked. This step is key for juicy results later. Once done, remove the chicken and set it aside.

Step 2: Sauté Mushrooms and Garlic

Next, melt the remaining tablespoon of butter in the pot and add your minced garlic and sliced mushrooms. Sauté for about 1-2 minutes until the garlic is fragrant and the mushrooms soften just a bit. Toss in the remaining Italian seasoning here to keep those herb flavors layered. This step makes the sauce so aromatic and deeply flavorful.

Step 3: Add Liquids and Pressure Cook

Pour in the chicken broth and Marsala wine, stirring everything together to deglaze the pot—that delicious browned flavor stuck to the bottom is where the magic happens. Return your chicken breasts to the pot, nestling them into the sauce. Seal the Instant Pot lid and set the valve to “sealing.” Cook on manual or pressure cook, high setting, for 8 minutes. This timing perfectly cooks the chicken through while infusing it with all those great sauce flavors.

Step 4: Thicken the Sauce and Finish

Quick release the pressure carefully. Then, remove the chicken with a slotted spoon or tongs and cover to keep warm. Switch the Instant Pot to the soup setting and add salt and pepper to taste. Whisk together cold water and corn starch, then whisk that slurry into the pot to thicken the sauce. Once it reaches your desired thickness, turn off the pot and stir in the heavy cream if you’re using it—that touch of cream is my personal favorite for richness.

Pour the luscious mushroom Marsala sauce over the chicken and serve immediately. I really hope you enjoy this as much as my family does!

How to Serve Instant Pot Chicken Marsala Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or thyme—it adds a nice pop of green and a fresh herbal note that complements the rich sauce perfectly. A little cracked black pepper on top is also a nice touch, just enough to add some visual contrast and a hint of sharpness.

Side Dishes

This Instant Pot Chicken Marsala is fantastic over creamy mashed potatoes or buttery egg noodles—the sauce soaks up beautifully. Sometimes I serve it with simple garlic roasted asparagus or steamed green beans for a fresh balance. Rice pilaf also pairs nicely if you want something lighter but still filling.

Creative Ways to Present

For special dinners, I like to plate the chicken with the mushroom sauce artistically spooned over one side, accompanied by a colorful vegetable medley on the other side. Garnishing with edible flowers or microgreens gives it a restaurant-worthy vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays tender and the sauce thickens nicely overnight, making for an even better flavor the next day.

Freezing

You can freeze the chicken and sauce separately or together in freezer-safe containers. I wrap the chicken well to avoid freezer burn and freeze the sauce in smaller portions so I can thaw just what I need. It keeps well for up to 2 months.

Reheating

The best way to reheat leftovers is gently on the stovetop over low heat. Stir occasionally to prevent sticking and add a splash of chicken broth or water if the sauce gets too thick. Microwave works in a pinch but be careful not to overcook the chicken.

FAQs

Final Thoughts

This Instant Pot Chicken Marsala Recipe is one of those dishes that feels like a special occasion every time you make it, but without the fuss. I’ve shared it with friends and family countless times and always get rave reviews—everyone loves the tender chicken and that rich, flavorful sauce. If you want a dinner that’s impressive but easy to throw together, don’t hesitate to give this recipe a try. I’m pretty sure it’ll become one of your go-to weeknight favorites, just like it did for me.

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