Easy Instant Pot Chicken Marsala | Mommy's Home Cooking
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Easy Instant Pot Chicken Marsala

This Easy Instant Pot Chicken Marsala is one of the easiest dinner ever! It’s creamy, succulent, ultra-flavorful, and easy to pull off. It comes together in about 30 minutes, which in my book, it makes it the perfect weeknight meal.
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 622kcal

Ingredients

  • 4 - 5 skinless boneless, chicken breasts
  • ½ cup all-purpose flour ,for dredging
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 8 oz mushrooms ,stemmed and halved
  • 1 shallot ,thinly sliced
  • 3 garlic ,minced
  • 2/3 cup Marsala wine
  • 2/3 cup chicken stock
  • ½ cup heavy cream
  • Parsley to garnish

Instructions

  • Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. You can also slice the chicken breasts in half or buy them thinly sliced.
  • Put the flour in a shallow platter and season with a fair amount of salt and pepper and garlic powder; mix with a fork to distribute evenly. Dredge both sides of the chicken breasts in the seasoned flour, shaking off the excess.
  • Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 2 tablespoons of oil and 2 tablespoons of butter. When melted, Add the 2 - 3 chicken breasts into the pot and fry on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm. Repeat with the rest of the chicken breasts.
  • Add the remaining oil and butter to the pot. When melted, add mushroom, shallots and garlic. Cook for 5 - 7 minutes, or until the mushrooms are lightly browned, stirring occasionally. Season with salt and black pepper to taste. Press "cancel".
  • Add Marsala wine and chicken stock to the pot. Mix to combine. Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "poultry" and adjust cooking time to 10 minutes.
  • When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel"
  • Transfer chicken to a serving plate and cover with foil to keep it hot, if desired.
  • Select "saute" adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
  • Garnish with fresh chopped parsley, if desired. Serve hot.

Notes

Nutrition

Calories: 622kcal | Carbohydrates: 23g | Protein: 41g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 173mg | Sodium: 349mg | Potassium: 966mg | Fiber: 1g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 4.5mg | Calcium: 38mg | Iron: 1.9mg