This Easy Instant Pot Madeira Chicken recipe always gets rave reviews at the dinner table! Easy to make on busy weeknights but yet fancy to serve guests. I am sure it will become a new favorite for your family.
Instant Pot Chicken Madeira Recipe
I am not a big wine drinker, but I love to cook with wine! Wine enhances the flavor of most dishes to an irresistible level, and this Easy Instant Pot Madeira Chicken is another proof.
One of my favorite dishes to order when we go to Cheesecake Factory is the chicken Madeira, so I love the fact that I can recreate this dish at home with ingredients that I know.
As its name reveals, Madeira chicken is made with Madeira wine, plus a few other simple ingredients that, combined together, make the most delicious and finger-licking sauce ever.
What Is Madeira Wine?
Madeira is a fortified wine produced in Madeira, a Portuguese island off the coast of Morocco. This unique wine is made with specific grape varieties and aged by a unique heating system. Most Madeira wines have between 17,5% and 21% alcohol strength. In the United States, Madeira wine can be found in a wine store, but it’s not carried in most grocery stores.
Make Chicken Madeira In The Instant Pot
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season The Chicken
Season chicken breasts with salt and pepper to taste.
- Saute The Veggies
Sauté the mushroom, onion, and garlic until soft. Add Madeira wine and beef stock to the pot. Mix to combine. Let it simmer for 5 minutes. Lay chicken on top of the mushrooms.
- Pressure Cook
Secure the lid to the instant pot. Close the pressure release valve. Select “pressure cook” and adjust the cooking time to 8 minutes. When the time is over, carefully quickly release the pressure and press “cancel.” Remove the lid. Remove the chicken to a plate. Select “sauté” and adjust to normal.
- Thicken The Sauce
Select “sauté” and adjust to normal. Add the cornstarch and water mixture; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the butter until melted and incorporated into the sauce. Taste and adjust seasoning to your liking, adding more salt and/or pepper, if necessary. Return the chicken back to the pot and turn it to coat it with the sauce.
- Garnish and Serve
Garnish with fresh chopped parsley, if desired. Serve hot.
Serving Ideas
I love to serve chicken Madeira with a side of fluffy mashed potatoes, roasted asparagus, and homemade eggless dinner rolls. You can also serve it over noodles or pasta because the sauce is out of this world!
Storing and Freezing Instructions
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Yes, this recipe works with frozen chicken as well. The cooking time under pressure doesn’t change, but it does extend the amount of time it takes the pot to come up to pressure to about 12- 15 minutes, depending on the number of breasts.
It depends on your chicken goal! If you want firm chicken, pressure cook it for 8 -10 minutes and then quick release. For chicken that can be shredded with a fork, pressure cook it for 15 minutes and then 5 minutes natural release.
That it’s a personal decision. With appropriate cooking methods, the wine flavor becomes concentrated, enhancing the sauces, while most of the alcohol evaporates, making the food generally safe for children. However, some residual alcohol may remain depending on the cooking time and method. If you’re concerned about alcohol content for children, you can extend the cooking time to ensure even more alcohol evaporates.
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Recipe Card 📖
Easy Instant Pot Chicken Madeira
Equipment
Ingredients
- 2 lb (900 g) boneless skinless chicken breasts (about 4-5 breast)
- Salt and black pepper to taste
- 2 tablespoons (30 ml) olive oil
- 16 oz (450 g) mushrooms, halved
- 1 small yellow onion, finely diced (about ½ cup)
- 3 garlic cloves, minced
- 1 1/2 cups (360 ml) Madeira Wine (see notes)
- 1 1/2 cups (360 ml) low-sodium chicken stock or broth
- 1 1/2 tablespoons (15 g) cornstarch dissolved in 2 tablespoons cold water
- 2 tablespoons (28 g) butter
- 2 tablespoons fresh parsley, finely chopped
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Season chicken breasts with salt and pepper to taste.
- Turn the Instant Pot ON and select "sauté" mode, adjust heat to “more”. When hot, add oil. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.
- Add Madeira wine and beef stock to the pot. Mix to combine. Let it simmer for 5 minutes. Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "pressure cook" and adjust cooking time to 8 minutes.
- When the time is over, carefully turn the valve to "Venting," to quickly release the pressure. Once the float valve has dropped, remove the lid. Press "cancel". Then use a slotted spoon to transfer chicken to a plate. Cover loosely with foil to keep it warm.
- Select "sauté" adjust to normal. Add the cornstarch and water mixture; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the butter until melted and incorporated into the sauce. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary. Return chicken back to the pot and turn it to coat in the sauce.
- Garnish with fresh chopped parsley, if desired. Serve hot.
- Gluten-Free: Ensure the chicken stock is gluten-free.
- Dairy-Free: Use a dairy-free butter alternative and olive oil only.
- Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.
- Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Looks delish and so happy you made an IP recipe. Question I want to half your recipe. Suggestions? Please help. Thanks.
Hello Ryan! You can totally half this recipe, just half the ingredients but keep the same cooking time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This looks so beautiful and I love the flavors going on. Thanks for sharing!
Hello Tori! So glad you like the look of this. Be sure to shout out if you have any questions. Thanks so much for stopping by.