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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 4 skinless chicken breasts, 4-6 ounces each
- 1 cup sliced mushrooms
- 1 cup marsala wine
- 2 garlic cloves chopped
- 1 cup low-sodium chicken broth
- 2 tablespoons shallots chopped
- 2 tablespoons heavy whipping cream
- 1 tablespoon water
- 1 tablespoon corn starch (1 teaspoon xanthan gum if strict keto)
- 1 teaspoon olive oil
- 1 tablespoon Better Than Bouillon Chicken Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
- 1 tablespoon parsley
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.
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.