Instant Pot® Easy Chicken Marsala Recipe

Name: Instant Pot® Easy Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless chicken breasts, cut into strips; 1 1/2 teaspoons salt , divided; 1/2 teaspoon ground black pepper, divided; 3 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2 cloves garlic, chopped; 2 tablespoons minced shallots; 1 cup button mushrooms, sliced; 1 cup chicken broth; 2/3 cup Marsala wine; 1/4 cup water; 1 tablespoon cornstarch; 1/2 cup heavy whipping cream; 1 tablespoon chopped fresh parsley

Servings: persons

3 boneless chicken breasts, cut into strips
1 1/2 teaspoons salt , divided
1/2 teaspoon ground black pepper, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cloves garlic, chopped
2 tablespoons minced shallots
1 cup button mushrooms, sliced
1 cup chicken broth
2/3 cup Marsala wine
1/4 cup water
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley

1
Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 boneless chicken breasts, cut into strips, 1 1/2 teaspoons salt , divided, 1/2 teaspoon ground black pepper, divided, 3 tablespoons butter, divided, and more.

Yes, Instant Pot® Easy Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Easy Chicken Marsala

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