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Horizontal photo of chicken Marsala on a platter

Instant Pot Chicken Marsala

Simplify dinner time with this easy Instant Pot Chicken Marsala recipe. Chocked full of mushrooms, shallots, and garlic in a rich Marsala wine sauce.
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 383kcal

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons olive oil divided
  • 2 chicken breast sliced in half into thick cutlets (or 4 chicken cutletts)
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 shallot thinly sliced
  • 3 cloves garlic minced
  • 1 12 oz. package sliced baby bella mushrooms
  • 1 cup Marsala wine
  • 6 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon freeze dried parsley

Instructions

  • Heat the Instant Pot on "SAUTE" mode. Add in 1 tablespoon olive oil. While Instant Pot heats up cut chicken into cutlets. Set to the side. Mix together the all purpose flour, salt, black pepper, and garlic powder into a shallow dish. Coat both sides of the chicken and place in the Instant Pot. Cook for 2 minutes and then flip to sear on the other side for an additional 2 minutes.
  • Remove the chicken from the Instant Pot.
  • Add in the remaining 1 tablespoon olive oil,  shallot and garlic. Mix for 30 seconds. Then, add in the mushrooms. Cook for 2 minutes.
  • Deglaze the pan with the Marsala wine. Mix well, add the fresh thyme sprigs and place the chicken on top of the mushroom sauce.
  • Close the lid making sure the valve is set to "sealing". Turn off the Instant Pot then turn back on for 5 minutes on "MANUAL" mode. Once the chicken is done cooking let rest for 10 minutes and then carefully force the remaining pressure out. Remove the chicken from the pan.
  • Turn the Instant Pot on to "SAUTE" mode. Let the mushrooms come to a boil. While it starts to warm, mix the cornstarch and water together. Using a silicone spatula begin to mix in the cornstarch slurry into the mushroom gravy.
  • Mix until it begins to thicken. Turn the Instant Pot off. Add the chicken back to the pot and let sit for 2-3 minutes or until ready to serve dinner.

Notes

Some tips for making this meal:
  • Buy chicken cutlets when you grocery shop. This will save you time from needing to slice the chicken breast in half.
  • I always buy sliced mushrooms when available and the price is right. This will also cut down on time in the kitchen.
  • Remember, whenever making a meal in the Instant Pot it will take time to come to pressure. This means if the recipe reads "manual pressure" for 5 minutes. It will take the Instant Pot about 5 minutes to come to pressure before the
  • If you are serving pasta, while the chicken is in the Instant Pot you'll want to start your pasta. This will result in timing out your meal to all be done around the same time.
 

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 28g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 725mg | Potassium: 822mg | Fiber: 2g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
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