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! I just find that 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 am loving 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, it’s not carried in most grocery stores.
HOW DO I MAKE CHICKEN MADEIRA IN THE INSTANT POT
- Season chicken breasts with salt and pepper to taste.
- Sauté the mushroom, onion, and garlic until soft. Add wine and beef stock and let simmer for 5 minutes. Secure the lid to the instant pot. Close pressure release valve. Select “pressure cook” and adjust the cooking time to 8 minutes.
- When the time is over, carefully quick release the pressure and press “cancel”. 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 it 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 in the sauce.
- Garnish with fresh chopped parsley, if desired. Serve hot.
CAN I USE FROZEN CHICKEN?
Yes, this recipe works with frozen chicken as well. The cook 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.
HOW LONG DOES IT TAKE TO COOK CHICKEN BREASTS IN A PRESSURE COOKER?
It depends on what is 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.
CAN KIDS EAT dishes made with wine?
This is a personal decision for sure, but with appropriate cooking methods, the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume.
In this particular recipe, I simmer the sauce for 5-10 minutes before securing the lid, and then I simmer it a bit more at the end to make sure the alcohol evaporates.
WHAT DO I SERVE WITH CHICKEN MADEIRA?
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!
LOOKING FOR MORE CHICKEN RECIPES?
- Easy Instant Pot Chicken Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
- Easy Instant Pot Teriyaki Chicken
- Easy Instant Pot General Tso’s Chicken [recipe+video]
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Easy Instant Pot Chicken Madeira
Ingredients
- 2 lb boneless skinless chicken breasts (about 4-5 breast)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 16 oz mushrooms, halved
- 1 small yellow onion, finely diced (about ½ cup)
- 3 large garlic cloves, minced
- 1 1/2 cups Madeira Wine (see notes)
- 1 1/2 cups low sodium beef stock or broth
- 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- 2 tablespoons butter
- 2 tablespoons fresh parsley, finely chopped
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.
- Easy Instant Pot Chicken Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
- Easy Instant Pot Teriyaki Chicken
- Easy Instant Pot General Tso’s Chicken [recipe+video]