Easy Creamy Instant Pot Chicken Marsala Recipe for Perfect Dinner

Let me tell you, the aroma of garlic, mushrooms, and Marsala wine mingling in my Instant Pot is enough to make anyone’s mouth water before the first bite. The first time I made this Easy Creamy Instant Pot Chicken Marsala, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to whip up a version of chicken Marsala that felt like a warm hug on a plate. This Instant Pot adaptation brings me right back to those cozy family dinners, but with way less fuss and a lot less waiting around.

You know what? My family couldn’t stop sneaking pieces off the plate before I even sat down (and honestly, I can’t blame them). This recipe is dangerously easy and delivers pure, nostalgic comfort—perfect for busy weeknights or when you want to impress guests without breaking a sweat. Whether you’re trying to brighten up your Pinterest dinner board or craving a creamy, mushroomy delight, this Easy Creamy Instant Pot Chicken Marsala fits the bill. I’ve tested it more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those “I just need something good” evenings. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Easy Creamy Instant Pot Chicken Marsala brings together everything you want in a weeknight dinner and more. I’ve spent plenty of time tweaking it to get that perfect balance of creamy, savory, and a little sweet from the Marsala wine. Here’s why it’s earned a permanent spot in my recipe rotation:

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably have most of what you need right now.
• Perfect for Dinner Parties: Fancy enough to impress guests but easy enough to avoid kitchen stress.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the creamy sauce and tender chicken.
• Unbelievably Delicious: The creamy mushroom sauce with a hint of Marsala wine creates a cozy, soul-soothing flavor combo.

What makes this recipe stand out is the Instant Pot magic—it locks in all those rich flavors and keeps the chicken perfectly juicy without babysitting the stove. Plus, I blend in a little cream at the end for that luscious, velvety finish that turns a simple dish into something special. It’s the kind of dinner that makes you close your eyes after the first bite and say, “Yep, this is a keeper.”

What Ingredients You Will Need

This Easy Creamy Instant Pot Chicken Marsala uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local store.

• Chicken breasts (boneless, skinless, about 1.5 pounds/680 grams) – I recommend using fresh or thawed chicken for the best texture.
• Olive oil (2 tablespoons) – for browning the chicken.
• Butter (2 tablespoons, unsalted) – adds richness to the sauce.
• Cremini or white mushrooms (8 ounces/225 grams, sliced) – fresh mushrooms bring earthiness and texture. In summer, swap in fresh wild mushrooms if you can.
• Garlic cloves (3, minced) – essential for that aromatic base.
• Shallots (1 small, finely chopped) – adds mild sweetness (optional but highly recommended).
• Marsala wine (3/4 cup/180 ml) – the star ingredient that gives this recipe its distinctive flavor. If you can’t find it, dry sherry is a decent substitute.
• Chicken broth (3/4 cup/180 ml) – I like low-sodium to control saltiness.
• Heavy cream (1/3 cup/80 ml) – for that creamy finish. Use full-fat for best results or swap with coconut cream for dairy-free.
• All-purpose flour (2 tablespoons) – helps thicken the sauce; you can use gluten-free flour if needed.
• Salt and freshly ground black pepper – to taste.
• Fresh parsley (for garnish) – chopped, brightens the dish visually and flavor-wise.

Equipment Needed

You’ll need a few basic kitchen tools to make this Easy Creamy Instant Pot Chicken Marsala. The key is the Instant Pot itself — a game-changer for quick, flavorful meals. If you don’t have one, a pressure cooker can work similarly, but you might need to adjust cooking times.

• Instant Pot or electric pressure cooker: I love mine for locking in flavors and speeding up cooking.
• Wooden spoon or silicone spatula: For stirring and scraping the bottom (Instant Pot-safe).
• Measuring cups and spoons: Precision matters here.
• Chef’s knife and cutting board: To prep the mushrooms, garlic, and shallot.
• Tongs: Handy for flipping chicken breasts.

If you’re on a budget, the Instant Pot Duo model is a reliable choice and widely available. Keep your blade sharp for easy slicing and consider a silicone spatula for gentle sauce stirring that won’t scratch your pot. Cleaning the Instant Pot right after cooking helps keep it in tip-top shape.

Preparation Method

1. Prepare the chicken: Pat dry 1.5 pounds (680 grams) of boneless, skinless chicken breasts. Season both sides generously with salt and pepper. Set aside.
2. Sauté chicken: Turn your Instant Pot to the “Sauté” setting and heat 2 tablespoons olive oil and 2 tablespoons unsalted butter. When melted and hot, add chicken breasts. Brown each side for about 3 minutes until golden but not cooked through (internal temp ~130°F/54°C). Remove chicken and set aside.
3. Sauté aromatics: Add 8 ounces (225 grams) sliced mushrooms to the pot. Cook, stirring occasionally, until they release moisture and start browning, about 5 minutes. Add 3 minced garlic cloves and 1 finely chopped small shallot. Cook another 1-2 minutes until fragrant.
4. Deglaze the pot: Pour in 3/4 cup (180 ml) Marsala wine and use a wooden spoon to scrape up any browned bits stuck to the bottom. This is flavor gold!
5. Add broth and flour: Stir in 3/4 cup (180 ml) chicken broth and sprinkle 2 tablespoons all-purpose flour evenly over the mixture. Whisk gently to combine and thicken the sauce slightly.
6. Pressure cook: Return chicken breasts to the pot, nestling them into the sauce. Seal the Instant Pot lid, set to “Pressure Cook” (high) for 8 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
7. Finish the sauce: Remove chicken to a plate and stir in 1/3 cup (80 ml) heavy cream into the sauce. Simmer on “Sauté” for 2-3 minutes until sauce thickens and becomes creamy. Taste and adjust salt and pepper as needed.
8. Serve: Spoon sauce over chicken breasts and garnish with fresh chopped parsley. Serve immediately.

Cooking Tips & Techniques

One of the trickiest parts is browning the chicken just right—you want that golden crust without overcooking inside. Patting the chicken dry before seasoning helps it brown better. Don’t overcrowd the pot during sautéing; work in batches if needed to keep things crisp rather than steamed.

When adding the flour, sprinkle it evenly and whisk right away to avoid lumps. The natural pressure cooking does wonders locking in flavor, but letting the pressure release naturally for a few minutes prevents the chicken from drying out. Be patient on this step—it’s worth it!

Also, trust your nose—when the garlic and shallots hit the hot butter and olive oil, that smell tells you when it’s time to add the wine. Lastly, stirring cream in off-heat prevents it from curdling and keeps the sauce silky smooth.

Variations & Adaptations

This recipe is quite flexible, so here are some ways I’ve tweaked it over time:

• Gluten-Free: Use a gluten-free flour blend or cornstarch slurry to thicken the sauce.
• Dairy-Free: Swap the butter with olive oil and replace heavy cream with full-fat coconut milk or cashew cream for a creamy texture without dairy.
• Seasonal Twist: Add fresh thyme or rosemary while sautéing mushrooms for an herbaceous note. In fall, swap mushrooms with roasted butternut squash chunks for a sweet, earthy variation.
• Cooking Method: If no Instant Pot, simmer the sauce on the stove and cook chicken breasts in a skillet, then combine for the sauce finish.
• Spicy Kick: Add a pinch of red pepper flakes in the sauce for a subtle heat I personally enjoy when craving something a little bolder.

Serving & Storage Suggestions

Serve this Easy Creamy Instant Pot Chicken Marsala hot, right from the pot, ideally over buttery mashed potatoes, creamy polenta, or simple buttered noodles to soak up that luscious sauce. A light green salad or steamed green beans make a nice fresh contrast.

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of broth or cream during reheating helps restore the sauce’s creaminess. This dish also freezes well—freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

The flavors actually deepen the next day, so if you can resist, you’ll be rewarded with even richer sauce and tender chicken.

Nutritional Information & Benefits

Each serving of this Easy Creamy Instant Pot Chicken Marsala offers a balanced mix of protein, fat, and a modest amount of carbs, making it a satisfying meal. Chicken breasts provide lean protein, essential for muscle health, while mushrooms add fiber, antioxidants, and vitamin D. Marsala wine contributes a unique flavor without adding much sugar.

The recipe is naturally gluten-free if you swap the flour, and dairy-free variations make it accessible for those with dietary restrictions. Just watch the salt content if you’re using store-bought broth. Personally, I find this dish comforting without being heavy, striking a nice balance between indulgence and nutrition.

Conclusion

Honestly, this Easy Creamy Instant Pot Chicken Marsala is the kind of recipe that makes weeknight dinners feel like a treat. It’s approachable, fast, and loaded with flavor that brings everyone to the table with smiles. Feel free to customize the mushrooms, herbs, or creaminess level to suit your taste—this recipe is forgiving and flexible.

I love how it combines the cozy, nostalgic flavors of traditional chicken Marsala with the convenience of the Instant Pot, making it a go-to when life gets busy. If you give it a try, I’d love to hear how you make it your own. Drop a comment below, share your variations, or just say hi—I’m always here for a good food chat!

Now, get cooking and enjoy some creamy, dreamy chicken Marsala magic tonight!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well and stay juicy. Adjust pressure cooking time to 10 minutes for thighs.

What if I don’t have Marsala wine?

Dry sherry or a dry white wine can substitute. Avoid sweet wines as they’ll change the flavor balance.

Can I make this recipe dairy-free?

Yes! Use olive oil instead of butter and replace heavy cream with coconut cream or cashew cream for a creamy texture without dairy.

Is it possible to freeze the leftovers?

Definitely. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently.

How do I prevent the sauce from curdling when adding cream?

Add the cream off the heat and stir gently. Avoid boiling once cream is added to keep it smooth and silky.

Print