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


  • 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


  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.