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Easy Low-Carb Instant Pot Chicken Marsala

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Easy Instant Pot Chicken Marsala is a quick pressure cooker recipe with decadent sauce, mushrooms, and juicy chicken.  You can use chicken breasts or thighs in this recipe.
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Oh, how I used to love the chicken marsala from Olive Garden! Back in the day, I frequented the Olive Garden often. Before I became a “real foodie,” I had a thing for chain restaurants.
Olive Garden was our hangout for so many lunches and dinners! I had my trio of favorites that I would rotate throughout my visits. I would usually order the chicken scampi, shrimp carbonara, or the infamous chicken marsala.
If you love a nice decadent dish, you will also love my Instant Pot Risotto.

Calories: 299    Fat: 13G      Net Carbs: 6G      Protein:  40G

Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets.

I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.

instant pot chicken marsala on a multi color surface with a flower

What wine is best to use for chicken marsala? Dry, marsala wine. Marsala wine has a deep, smokey flavor. It is perfect for really savory dishes like this one.

instant pot chicken marsala with mushrooms

I often see this dish paired with mashed potatoes and green veggies. This is a comfort food dish for sure! Be sure to check out my mashed potatoes and brussels sprouts recipes. These side dishes will fit in perfectly!


close up of instant pot chicken marsala

If you are looking for an easy weeknight dinner, this works great. I am usually an advanced meal prepper. I cook my meals on the weekend and then I seal them up for the week. This is a great meal prep dish, too.

instant pot chicken marsala with mushrooms

One of the first things I heard from others when I converted to a healthy lifestyle, is that you will get tired of eating chicken breasts. Chicken breasts can be really bland, but it truly depends on how you prepare it. Amazing flavor and spice is a must.

Another crucial key for me, is the Instant Pot. Chicken in the Instant Pot can do no wrong! It always comes out tender, juicy, and filled with flavor.

Pair this dish with Instant Pot Southern Green Beans, Air Fryer Garlic Green Beans, or Air Fryer Asparagus.

close up of instant pot chicken marsala

Don’t have an Instant Pot? Don’t worry, I have made this recipe using my slow cooker. Check out the recipe here.

More Instant Pot Recipes:

Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

collage of 2 photos of instant pot chicken marsala on a multi colored surface

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instant pot chicken marsala on a multi color surface
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5 from 4 votes

Easy Instant Pot Chicken Marsala

Easy Instant Pot Chicken Marsala is a quick, creamy pressure cooker recipe with marsala wine, juicy chicken breasts, mushrooms, and a decadent sauce. This dish is great for meal prep and weeknight dinners.
Course dinner, lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 299kcal
Author Brandi Crawford

Ingredients

Instructions

  • Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.
  • Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.
  • Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.
  • Add the mushrooms. Cook for 1-2 minutes.
  • Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.
  • Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.
  • Seal the pot with the lid. Set the cooking time to Manual High-Pressure Cooking for 5 minutes.
  • When the pot indicates it is finished, do not perform a quick release. Allow the steam to release naturally for 5 minutes.
  • Combine the cornstarch and water in a small bowl. Create a slurry by mixing the two.
  • Open the pot. Place the pot on the saute function. Add the slurry and heavy cream. Stir. This will thicken the sauce. If the sauce does not thicken enough for your preference, create an additional slurry using cornstarch and water.
  • When the sauce has thickened, remove the chicken and sauce from the pot.
  • Serve!

Notes

Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets. I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.
Dry, marsala wine is recommended. You can also use marsala cooking wine.
I like to use Better Than Bouillon Chicken flavor in conjunction with chicken broth. You also have the option to forego the chicken broth and use water instead.
The Better Than Bouillon provides amazing flavor for this recipe. You may not need much seasoning, salt and pepper to taste for this dish. Too much seasoning may result in your dish turning out too salty.
Keep in mind if you have leftover, extra sauce from this recipe, it can be used as gravy for mashed potatoes.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Calories: 299kcal
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Reader Interactions

Comments

  1. Cindy M.

    How much of McCormick’s Grill Mates Montreal Chicken Seasoning do you use and when do you add it to the meal? The only place the seasoning is mentioned is in the ingredients list and without any measurement.

    Reply

  7. Jen

    This makes way too much sauce and it’s very salty. My chicken breast were floating in there. I’d cut down the broth and marsala by half and use real marsala wine instead of cooking wine.

    Reply

    • staysnatched

      Hi there! Thank you for trying my recipe and thank you for the feedback! Please note that the majority of the items you mentioned were documented in the notes above, directly below the recipe. Additional sauce can be used to pair with side dishes, such as potatoes. I also recommend marsala wine and tips on how to keep the dish from being too salty. Low-sodium chicken broth is also a staple of mine.

      Reply

  9. Rhonda Nelson

    Why do you call for 1Cup of low sodium chicken broth and then a little later add 1 T of better than bouillon chicken (without dilution) with the Marsala wine? I have never heard of using BTB by itself?

    Reply

    • staysnatched

      I haven’t tried frozen breasts. I’ve seen 12 minutes manual high pressure, but you may want to consult the Instant Pot website for guidance.

      Reply

  11. Sunny H

    It’s all your fault!

    I bought an air fryer and spent quite a bit of time online looking for recipes. Yours is one I found (and one of my favorites!). But you also included a slew of Instant Pot recipes. “No use for an Instant Pot,” I said (over and over), but you kept on with those wonderful looking and sounding dishes.

    I am currently waiting for my Instant Pot to arrive. I decided to give myself a Christmas present this year! So, it really IS all your fault, and I can’t wait to get it!

    Thank you for a great blog and all your wonderful tips and recipes for both the air fryer and the Instant Pot! (The Chicken Marsala) is the first thing I’m going to try in it!)

    Reply

    • staysnatched

      Thank you so much for this! And you know what’s all your fault! The tears that came to my eyes reading this comment. I’m so grateful for your words. This form of validation keeps me pushing to deliver more recipes. You are going to LOVE that Instant Pot! I can’t way for you to try more things on the site!

      Reply

  12. Constance

    If you’re trying to go full keto, don’t try to substitute almond flour for cornstarch. It will not thicken at all (lesson learned). I’ll try xanthan gum next time.

    Reply

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