Easy Instant Pot Chicken Marsala – tender and juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This delish dish from start to finish takes less than 30 minutes!
This is one of my favorite Italian inspired meals, and today I am using my Grandmother’s recipe for a rich and flavorful meal.
The true flavor is in the sauce; there is nothing better than savory mushroom sauce, infused with Marsala wine, garlic, salt, and black pepper. You will get the flavor in every single bite.
Instead of standing over the skillet frying up the chicken for this meal, you can use an all-in-one approach and saute the chicken in the Instant Pot bowl. Not only is that healthier since you use so much oil, but it’s also so much easier!
I love a great quick Instant Pot Meal, whether it’s my famous Orange Chicken or Chicken Fried Rice.
Instant Pot Chicken Marsala
I love a great plate of homemade Chicken Marsala. If you have never had it, it’s amazing; it is prepared with chicken breasts and then smothered with mushrooms, and sauteed in marsala wine and garlic. It’s amazing. It’s a really common dish in Italian restaurants. Today, I made my easy and delicious version with the help of the Instant Pot.
Ingredients:
- Boneless Chicken Breast
- Olive Oil
- Salt
- Black Pepper
- Garlic
- Mushrooms
- Marsala Wine
- Chicken Stock
- Cornstarch
How to make Instant Pot Chicken Marsala?
- Spread the olive oil over the chicken breasts, and season both sides with salt and pepper.
- Saute the chicken on both sides.
- Then add the garlic, mushrooms, Marsala cooking wine,
- Set the manual for high pressure for 7 minutes, then do a quick release.
- Remove the chicken and add the chicken broth and cornstarch and stir. Press the saute function and bring it to a boil. The sauce should thicken, add back the chicken, mix well, and serve over pasta (if you wish)
- Garnish with Parmesan Cheese.
Can I use chicken thighs to make this dish?
Yes! A great substitute would be boneless and skinless chicken thighs. The cooking time will be the same.
How Do You Serve Chicken Marsala?
The traditional Italian way is to serve this over a pasta plate; my grandmother would serve them over large egg noodles.
But if you are watching your crab or on a low-carb diet. There are several other options.
- Cauliflower Rice
- Air Fried Zucchini Noodles (zoodles)
- Spaghetti Squash
- By itself, with a side of broccoli
What to Serve with Instant Pot Chicken Marsala?
Some of my favorite things to serve would be a great simple plate of noodles, so the pasta soaks up the sauce. Another one of my favorites is Instant Pot Mashed Potatoes, as the Marsala gravy is amazing!
Can you put raw chicken in the instant pot?
Yes, you can put any chicken that you want. You can use frozen chicken, raw chicken, chicken thighs, boneless skinless chicken breast, even a whole chicken.
While the chicken type will determine how long you will need to pressure cook the chicken, You can cook any meat (or chicken) in the Instant Pot.
How long do you cook 3 lbs of chicken in an instant pot?
Can you use dry Marsala in chicken marsala?
Marsala wine is very common in cooking. It’s a wine that comes from Sicily (which is why Chicken Marsala is a typical Italian Dish)
Typically Marsala is a dry wine but creates a rich and delicious meal since the wine carmelizes with the chicken, creating amazing flavor.
Marsala Wine Substitutes:
Marsala wine used for cooking is very dry. You can either substitute a Madeira wine or a darker sherry.
How Do You Serve Chicken Marsala?
You can serve it in a number of ways, some of my favorite ways are over a plate of egg noodles, but you can serve it with so many other options; some of my favorites are:
More Easy Instant Pot Chicken Recipes
- NINJA FOODI CHICKEN PAD THAI
- INSTANT POT CHICKEN FAJITA PASTA
- INSTANT POT BUFFALO CHICKEN QUESADILLAS
- EASY INSTANT POT CHICKEN PICCATA
- INSTANT POT CHICKEN FRIED RICE
- INSTANT POT HONEY CHICKEN DRUMSTICKS
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Instant Pot Chicken Marsala – tender and juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This delish dish, from start to finish, takes less than 30 minutes!
- 2 Boneless Chicken Breast
- 1 tablespoon Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon black Pepper
- 1 teaspoon minced Garlic
- 8 ounces Mushrooms
- 1/2 cup Marsala Wine
- 1/2 cup Chicken Stock
- 1 tablespoon corn starch
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Spread the olive oil over the chicken breasts, and season both sides with salt and pepper.
-
Saute the chicken on both sides.
-
Then add the garlic, mushrooms, Marsala cooking wine,
-
Set the manual for high pressure for 7 minutes, then do a quick release.
-
Remove the chicken and add the chicken broth and cornstarch and stir. Press the saute function and bring it to a boil. The sauce should thicken, add back the chicken, mix well, and serve over pasta (if you wish)
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Garnish with Parmesan Cheese.
Use cheap real marsala wine, not cooking wine, it has way too much sodium and isn’t as flavorful as the wine.
This was my very first Instapot Mini attempt and it was really yummy.