For an even richer flavor, use sweet Marsala wine. If you prefer a thicker sauce, add an additional teaspoon of cornstarch slurry. Serve over pasta, mashed potatoes, or creamy polenta for a complete and satisfying meal. To make ahead, prepare the Chicken Marsala through step 11. Store in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the Instant Pot® using the 'Sauté' function until heated through.
Instant Pot® Easy Chicken Marsala
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS21
Experience the rich, comforting flavors of classic Chicken Marsala, now made incredibly easy and delightfully quick in your Instant Pot®! This dish features tender chicken simmered in a luscious, creamy Marsala wine sauce, perfect for a sophisticated weeknight meal or a special occasion.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol109 mg
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Fiber0 g
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Protein19 g
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Saturated Fat14 g
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Sodium1279 mg
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Sugar4 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the chicken strips with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. (2 minutes)
02
StepTurn on your Instant Pot® and select the 'Sauté' function. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once melted and shimmering, add the chicken and cook until golden brown on all sides. (5 minutes)
03
StepRemove the chicken from the Instant Pot® and set aside. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the pot. Add the garlic and shallots and sauté until softened and fragrant. (3 minutes)
04
StepStir in the sliced mushrooms and cook until they release their moisture and become tender. (3 minutes)
05
StepPour in the chicken broth, scraping up any browned bits from the bottom of the pot (deglazing). (3 minutes)
06
StepReturn the chicken to the Instant Pot® and pour the Marsala wine over it. (1 minute)
07
StepClose and lock the lid of the Instant Pot®. Select the 'Poultry' function and set the timer for 10 minutes. Allow 10-15 minutes for the pressure to build.
08
StepOnce the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, release any remaining pressure manually using the quick-release method. (15 minutes)
09
StepCarefully unlock and remove the lid.
10
StepSelect the 'Sauté' function again. In a small bowl, dissolve the cornstarch in the cold water to create a slurry. Pour the slurry into the Instant Pot®, along with the heavy whipping cream. (2 minutes)
11
StepSeason with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring constantly, until the sauce has slightly thickened to your desired consistency. (5 minutes)
12
StepServe the Chicken Marsala hot, garnished with freshly chopped parsley.
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Maudie Wehner
May 14, 2025I've made Chicken Marsala before, but this Instant Pot version is by far the best and easiest. The sauce is so creamy and delicious!
Maudie Bednar
Apr 25, 2025I added a splash of cream sherry at the end for extra depth of flavor. It was fantastic!
Rudy Buckridge
Apr 24, 2025My family loved this recipe! Even my picky eaters devoured it. I will definitely be making this again.
Yvonne Hammes
Apr 9, 2025This recipe was a lifesaver on a busy weeknight! The Instant Pot made it so quick and easy, and the flavor was amazing!