Description
This Instant Pot Chicken Marsala is a fast and elegant dish featuring tender chicken breasts simmered in a rich and savory marsala mushroom sauce. Perfect for a comforting weeknight dinner, it combines the flavors of garlic, mushrooms, and marsala wine with a hint of Italian seasoning, all cooked effortlessly in your pressure cooker in under 30 minutes.
Ingredients
Scale
Chicken
- 4 medium chicken breasts
- Salt and pepper, to taste
- 1 ½ teaspoon Italian seasoning or Herbs de Provence (divided)
Cooking Fats
- 3 tablespoons butter, divided
- 2 teaspoons olive oil
Sauce
- 1 tablespoon minced garlic
- 1 ½ cups sliced mushrooms
- 1 cup chicken broth (low sodium recommended)
- 1 cup white marsala cooking wine
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ½ cup cold water
- ¼ cup corn starch
- ⅓ cup heavy cream (optional)
Instructions
- Season the Chicken: Generously season the chicken breasts on both sides with salt, pepper, and 1 teaspoon of Italian seasoning or Herbs de Provence to infuse the meat with aromatic herbs.
- Sear the Chicken: Set the Instant Pot to sauté mode and melt 2 tablespoons of butter. Add 2 teaspoons of olive oil to prevent the butter from burning. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté Mushrooms and Garlic: Melt the remaining 1 tablespoon of butter in the pot. Add minced garlic and sliced mushrooms, stirring for 1-2 minutes until the garlic becomes fragrant. Stir in the remaining ½ teaspoon of Italian seasoning or Herbs de Provence.
- Add Liquids and Return Chicken: Pour in the chicken broth and marsala wine, stirring to combine. Place the seared chicken breasts back into the pot, ensuring they are partially submerged.
- Pressure Cook: Secure the lid on the Instant Pot and lock it in position. Set the valve to the sealed position. Select the Manual or Pressure Cook setting on high pressure and cook for 8 minutes.
- Release Pressure and Remove Chicken: Perform a quick pressure release by turning the valve to venting. Once the float valve drops, open the lid carefully. Use tongs or a slotted spoon to transfer the chicken to a plate, covering to keep warm.
- Thicken the Sauce: Switch the Instant Pot to the Soup setting. Add salt and pepper to the sauce. Whisk together the cold water and corn starch until fully dissolved, then slowly whisk the mixture into the pot. Stir continuously until the sauce thickens. Turn off the Instant Pot.
- Finish the Sauce: If desired, stir in the heavy cream to add richness and creaminess to the sauce.
- Serve: Pour the mushroom marsala sauce over the chicken breasts and serve immediately, ideal over rice or noodles.
Notes
- This recipe is perfect for when you desire a fancy, flavorful meal but need it on the table fast — under 30 minutes from start to finish.
- The rich marsala mushroom sauce pairs beautifully with rice, pasta, or mashed potatoes.
- Using low sodium chicken broth helps control the salt level, but adjust seasoning as needed.
- Heavy cream is optional but adds a lovely creamy texture to the sauce.
- You can substitute Italian seasoning with Herbs de Provence for a slightly different herb profile.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- Sugar: 6 g
- Sodium: 1086 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 173 mg
