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Easy Creamy Instant Pot Chicken Marsala

Easy Creamy Instant Pot Chicken Marsala - featured image
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A quick and easy Instant Pot recipe featuring tender chicken breasts in a creamy mushroom and Marsala wine sauce, perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or white mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 small shallot, finely chopped (optional)
  • 3/4 cup Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1/3 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat dry chicken breasts and season both sides generously with salt and pepper. Set aside.
  2. Turn Instant Pot to ‘Sauté’ and heat olive oil and butter until melted and hot. Brown chicken breasts about 3 minutes per side until golden but not cooked through. Remove and set aside.
  3. Add sliced mushrooms to the pot and cook, stirring occasionally, until they release moisture and start browning, about 5 minutes. Add minced garlic and chopped shallot; cook 1-2 minutes until fragrant.
  4. Pour in Marsala wine and scrape up browned bits from the bottom of the pot.
  5. Stir in chicken broth and sprinkle flour evenly over the mixture. Whisk gently to combine and thicken the sauce slightly.
  6. Return chicken breasts to the pot, nestling them into the sauce. Seal lid and set to ‘Pressure Cook’ (high) for 8 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
  7. Remove chicken to a plate. Stir heavy cream into the sauce and simmer on ‘Sauté’ for 2-3 minutes until sauce thickens and becomes creamy. Adjust salt and pepper to taste.
  8. Serve chicken breasts topped with sauce and garnish with fresh parsley.

Notes

Pat chicken dry before browning to get a good crust. Do not overcrowd the pot when sautéing mushrooms. Sprinkle flour evenly and whisk immediately to avoid lumps. Let pressure release naturally for 5 minutes to keep chicken juicy. Add cream off heat to prevent curdling. For dairy-free, substitute butter with olive oil and heavy cream with coconut or cashew cream. For gluten-free, use gluten-free flour or cornstarch slurry.

Nutrition

Keywords: Instant Pot, Chicken Marsala, creamy chicken, mushroom sauce, quick dinner, weeknight meal, pressure cooker recipe

Find it online: https://sofiaspice.com/easy-creamy-instant-pot-chicken-marsala-recipe-for-perfect-dinner/