Easy Instant Pot Chicken Marsala
This Easy Instant Pot Chicken Marsala is made in no time when you use the pressure cooker. These juicy chicken breasts are served with a rich and decadent wine sauce. This meal is perfect for weeknight dinners or freezer meals.
Servings 4 servings
Calories 299kcal
Equipment
Ingredients
- 4 skinless chicken breasts, 4-6 ounces each
- 1 cup sliced mushrooms Bella or shiitake work great.
- 1 cup dry marsala wine
- 2-3 garlic cloves Minced
- 1 cup Chicken broth
- 2 tablespoons minced shallots
- 2 tablespoons heavy whipping cream
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
- 1 tablespoon Better Than Bouillon Chicken Seasoning Optional for flavor.
- Chicken Seasoning or rub to taste I like McCormick's Grill Mates Chicken Seasoning.
- salt and pepper to taste
- 1 tablespoon parsley Optional garnish.
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. (Use additional olive oil here if necessary). 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.
Video
Notes
I like to use Better Than Bouillon Chicken flavor in conjunction with chicken broth for added flavor. It's optional.
Dry, marsala wine is recommended. You can also use marsala cooking wine.
Marsala wine comes from Sicily, Italy and is used in a lot of Italian dishes. I prefer to use actual wine in the recipe vs cooking wine. If you want to use cooking wine, you can find it usually near the vinegar or sometimes in the baking aisle in the grocery store.
Cooking wine has preservatives and usually also has added sweeteners and salt. Using it can result in an altered taste in the dish. You can read more about Cooking wine does have alcohol.
If you want to substitute marsala wine you can substitute 1 cup of dry white wine along with 2 teaspoons of sherry. It won’t taste like the real thing, but is an option.
You can substitute chicken thighs and the cook time will remain the same.
If you want to make the dish lower in carbs you can substitute the cornstarch and water for 1/4 teaspoon of xanthan gum. Place the xanthan gum in a small bowl along with 1-2 tablespoons of the marsala sauce. Stir until it thickens and add it back to the pot.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 6g | Protein: 40g | Fat: 13g