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Easy Instant Pot Chicken Madeira | Mommy's Home Cooking

Easy Instant Pot Chicken Madeira

This Easy Instant Pot Chicken Madeira 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.
Course dinner
Cuisine European
Keyword chicken, dinner, easy, instant pot, madeira, pressure cooker
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 338kcal
Author Oriana Romero


  • 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


  • 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.


Madeira wine can be found in a wine store, not carried in most grocery stores. I used the dry version, which I bought at Total Wine.
Many people ask me if my children eat the dishes that have wine ... and my answer is yes! However, 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.
Chicken: I used chicken breast but if you prefer you can use boneless skinless chicken thighs.
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.
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.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 338kcal | Carbohydrates: 8g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 336mg | Potassium: 993mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1.4mg