Instant Pot Chicken Marsala
Recipe type: Main dish
Cuisine: American
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
Recipe by Cooking TV Recipes at