Instant Pot Marsala Chicken

 

What Is Marsala Chicken?

You may have had Marsala chicken in a restaurant before, and loved it and you just found this recipe. But if you’ve never heard of Marsala chicken before, let me tell you more about it.

It’s at American-Italian (Americanized) dish that you can find in Italian restaurants in the US, made with chicken, mushrooms, garlic, and marsala wine. It’s typically served with pasta in the US, but not in Italy.

Marsala wine is a fortified wine from Sicily with a deep golden color, it can be found in most supermarkets in the wine section. If you can’t find Marsala wine, you can substitute it with dark sherry.

To make this marsala chicken even more delicious and creamy, I added heavy cream at the end of the cooking process to the syrup like mushroom marsala sauce. It not only makes it super creamy but also balances the flavors as the wine has a very strong taste which in my opinion can overpower the rest of the flavors in the dish.

Instant Pot Marsala Chicken Ingredients

• Chicken breasts – I used 2 large ones and cut them in halves to make 4 pieces.
• Flour, garlic powder, salt, pepper – this mixture is used to dredge the chicken and create a lovely flavorful coating for the chicken breasts.
• Olive oil and butter – to saute the chicken until it’s golden.
• Mushrooms and garlic – I use chestnut mushrooms.
• Vegetable stock – I make my own in the Instant Pot, here’s my recipe. It’s low in sodium, and almost free to make!
• Marsala wine – preferably dry.

• How To Make Marsala Chicken In The Instant Pot

  In a semi-shallow dish, combine the flour with the garlic powder, salt, and pepper. Dredge the chicken breasts until well coated.

• I recommend slicing the chicken breasts in halves lengthwise to make them thinner, this will make sure that they’re cooked through and more flavorful.

• On the Instant Pot, press on SAUTE and choose 20 minutes. When the HOT message appears, add olive oil and butter. Then saute the chicken until brown (see the 2 picture below).

• You have to have a little patience and brown the chicken well! Otherwise, you won’t get that nice crust, and your chicken will look and taste like it has been steamed.

• Ingredients

  • ▢2 large chicken breasts sliced into 4 pieces
  • ▢½ cup flour
  • ▢1 tsp garlic powder
  • ▢1 tsp salt and pepper
  • ▢1 tbsp olive oil
  • ▢2 tbsp butter divided into 2
  • ▢2 cups mushrooms sliced
  • ▢2 cloves garlic crushed
  • ▢½ cup vegetable stock
  • ▢½ cup Marsala wine
  • ▢½ cup heavy cream

  Equipment

  • Instant Pot

  Instructions

  • In a semi-shallow dish, combine the flour with the garlic powder, salt, and pepper. Dredge the chicken breasts until well coated.
  • On the Instant Pot, press on SAUTE and choose 20 minutes. When the HOT message appears, add olive oil and butter. Then saute the chicken until it's brown. You have to have a little patience and brown the chicken well! Otherwise, you won't get that nice crust, and your chicken will look and taste like it has been steamed.
  • After browning the chicken breasts, take them out and let them rest on a plate.
  • Deglaze the Instant Pot with a little bit of vegetable stock (use as much as you need, but not too much), then add the sliced mushrooms, garlic, salt, and pepper.
  • Cook for a few minutes until mushrooms change color, and the garlic is fragrant. Add the rest of the vegetable stock, and the Marsala wine along with the chicken.
  • Cover with the lid, and press on MANUAL or PRESSURE COOK and set on high for 4 minutes. Allow the Instant Pot to come to pressure, then cook. Once it's finished, quickly release the steam, and open the lid carefully.
  • Remove the chicken from the Instant Pot again to reduce the sauce. You can leave the chicken in, but it will make it more difficult to mix in the cream, also, you don't want to overcook the chicken.
  • Press on SAUTE and reduce the sauce until you get a syrup-like consistency.
  • Switch off the SAUTE setting, and gently stir in the cream. The Instant Pot will still be hot, so the cream bubble.
  • Return the chicken to the pot, and now it’s ready to be served! Serve with pasta, rice, cauliflower rice, or mashed potatoes. Pour sauce over the chicken, and enjoy!

  • Notes:

    • I recommend slicing the chicken breasts in halves lengthwise to make them thinner, this will make sure that they’re cooked through and more flavorful.
    • If you can’t find Marsala wine, you can substitute it with dark sherry.
    • Store in the fridge in an airtight container for up to 4 days.
    • Serve with pasta, rice, cauliflower rice, or mashed potatoes.

    Nutrition Information

    Calories: 386kcal, Carbohydrates: 16g, Protein: 28g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 128mg, Sodium: 895mg, Potassium: 619mg, Fiber: 1g, Sugar: 1g, Vitamin A: 709IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 1mg