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Here is a great recipe, which is a twist on a classic Italian dish, last year, I used the stove/oven to make this chicken dish, and my kids loved it so, I decided to try it in the Instant Pot.

The sauce adds a great flavor to the chicken; this makes a complete dinner. My kids love it because it reminds them of Olive Garden’s chicken marsala,  but only better, because they can have it at home. This chicken is moist, flavorful and has a great texture as well. My entire family ate it, and it can be made ahead of time, just cover it with aluminum foil and keep it in the refrigerator, until ready to eat.

I purchased my first Instant Pot last April, and then I purchased another  Instant Pot in December, and yet, I just ordered another one this week. It has quickly become one of our favorite kitchen appliances, and it replaced my oven, microwave, and burners. The other day, I was dusting my oven, and I was thinking, when was the last time, I used this?

The Pressure Cooker (Instant Pot)  will save you tons and tons on money, by eliminating your work in the kitchen and the need for eating out And, it saves you a ton of time, because it doesn’t require you to wait for the oven to preheat, and the dishes quickly cook, compared to the oven.

Here are some tips for an Instant Pot (Pressure Cooker)

• • Seasoning your chicken is important.
  • Most chicken dishes can be rubbed and then set into the refrigerator ahead of time. So, when you come home from work/errands/kids, etc., you can just place it in the Instant Pot and spray it with olive oil spray and cover.
  • Spraying the chicken with olive oil spray is one of the keys. I spray the heck of out of, and I always get no white spots and tender (way juicy) chicken.
  • Always flip the chicken halfway, and then spray again. This way both sides are nice, light and tender.
  • Because eating uncooked chicken is unhealthy and can you sick, invest in a meat thermometer.

Start by pulling the chicken out of the package and set it on a cutting board.

Clean the chicken by removing most of the white stuff (fat) off the chicken.

After you clean the chicken, season with the salt & pepper.

Then add the butter to the Instant Pot.

Press the saute’ button, let the butter melt for a few seconds.

Watch as the butter melts.

Add your chicken and brown it on both sides, about 3 minutes on each side.

Flip the chicken, to brown it on both sides and then remove the chicken.

Then add the mushrooms and thyme to the Instant Pot.

Continue to saute’ until the vegetables are softened.

Browned Chicken.

Saute’ vegetables, add in the marsala wine and chicken broth.

Add the flour and mix it in. The flour helps to thicken the sauce.

Mix. Combing all of the flavors.

Stir.

Add your chicken broth.

Return your chicken to the Instant Pot (Pressure Cooker)

Set the high pressure for 2 minutes.

After a quick release, remove your chicken, while your sauce thickens.

Continue to saute’ the sauce, until it thickens.

Enjoy over a plate of pasta or rice.

Kitchen Items Used:

Instant Pot Smart Du060

J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife

Norpro Grip-EZ Stainless Steel Measuring Cups, 5 Piece Set

Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout

Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen 

Eddington Italian Olive Wood Spatula (I LOVE THis for my IP)

XL Bamboo Cutting Board–I love this, I use it every day

OXO Good Grips 12 Inch Stainless-Steel Locking Tongs

Silicone Pot Holders, made just for the IP (If you don’t have a pair, get a pair, because they prevent burns)

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Pressure Cooker (Instant Pot)--Easy, Fast, Dinner or Italian Chicken Marsala

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons butter ***divided**
• 16 ounces sliced mushrooms
• 2 teaspoons minced garlic
• 3 tablespoons flour
• 3/4 cup Marsala cooking wine
• 1 1/2 cups chicken broth

Instructions

1. Start by cleaning the chicken, trim all the visible fat off.

2. Season your chicken on both sides with salt & pepper.

3. Then turn on the saute' function, add 2 tablespoons of your butter and let the butter melt. As it is melting, add your chicken.

4. Brown both sides, just to get a nice color on the chicken, then remove the chicken and place it on a plate, for later use.

5. Then add 2 tablespoons of the butter, and the mushrooms, thyme and cook until the mushrooms are browned, about 5 minutes, mix in the garlic. Then mix in the flour, continue to stir until all well blended about 2 minutes more. 

6. Stir in the Marsala wine and chicken broth/stock, mix well, place the chicken breasts on top of the mushroom mixture.

7. Place your lid on to the pressure cooker (Instant Pot) and set the high pressure setting for 2 minutes, making sure that the vent is sealed.

   
   

8. When the time is up, do a quick release.  Remove the chicken, and place on a plate, then hit the saute' button again and continue to boil, until the mixture is slightly reduced and thickened. 

9. Serve over rice or pasta. 

   Enjoy!