Instant Pot Chicken Marsala Recipe

This recipe features two of my favorite words – Instant Pot! While I love the traditional way of preparing Chicken Marsala, this pressure cooking method certainly saves a lot of time and the results are just as good. If you need a trusty 30 minute dinner recipe, this one’s for you! It honestly beats most restaurant chicken marsalas I’ve tried. Even though you’re saving about 20-30 minutes of time by following this Instant Pot recipe instead of going traditional, no one will be able to tell you cut any corners.

What’s in Instant Pot chicken marsala?

Let’s take a look at just three of my favorite ingredients that make this chicken marsala recipe so good!

Chicken Broth: I like using homemade or low-sodium store-bought broth. That way, I can add more salt if needed and have more control over the whole dish. Garlic: Fresh is best when it comes to garlic. And of course, you can always feel free to measure with your heart. Heavy Cream: This is an optional ingredient. I personally love a creamy chicken marsala!

How to Store and Reheat

In an airtight container in the refrigerator, this dish will stay fresh for up to 3 days. The best part? It reheats very well in the microwave! Just make sure to save all of the mushroom sauce along with the chicken so your leftovers will stay moist.

Notes and Tips

With all Instant Pot recipes, I recommend that you read through the pamphlet before cooking if it’s your first time using it. While I’ve provided the instructions, it’s still good to get to know the machine prior to making anything in it. Don’t skip searing the chicken! The golden brown color and crispy texture of the outside of the breast is so delicious and a huge part of why this dish is so good. In a pinch, you can use half of a yellow onion in place of a small shallot, but the shallot is recommended for best results.

How to Make Chicken Marsala Step by Step

Dredge the chicken: Sprinkle 4 thinly sliced chicken breasts with salt and pepper to taste. Dredge the chicken breasts in about 1/2 cup flour. Sear the chicken: Add 2 tablespoons butter to the Instant Pot and press the Sauté button.Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch. Once the chicken is browned, set aside on a plate. Sauté the veggies: Add in another tablespoon of butter. Once melted, add in 1 small chopped shallot and 3 cloves minced garlic and sprinkle with salt. Sauté for 1-2 minutes. Add in 8 oz sliced cremini mushrooms and a dash of salt and sauté for a couple minutes. Cook it: Pour 3/4 cup marsala wine and 3/4 cup chicken broth into the pot and add the chicken back in. Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function. Open the lid and transfer the chicken to a serving platter or plates. Make the creamy sauce: Combine 2 tablespoons cornstarch and water to make a slurry and pour it into the pot. Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken. Once the mixture has thickened, stir in 1/2 cup heavy cream if using.