Instant Pot Chicken Marsala Recipe | Quick & Easy Italian Dinner

Instructions

1. 1

   Season chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.

2. 2

   Set Instant Pot to Sauté mode. Add olive oil and butter.

3. 3

   Once hot, add chicken breasts and brown for 2-3 minutes per side until golden. Remove and set aside.

4. 4

   Add sliced mushrooms to the pot and sauté for 3-4 minutes until they release their moisture and start to brown.

5. 5

   Add minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant.

6. 6

   Pour in Marsala wine and chicken broth, scraping the bottom of the pot to deglaze and remove any browned bits.

7. 7

   Return the chicken breasts to the pot, nestling them into the sauce.

8. 8

   Cancel Sauté mode. Close the lid and set the valve to Sealing position.

9. 9

   Cook on High Pressure for 8 minutes.

10. 10

    When cooking is complete, do a Quick Release by carefully turning the valve to Venting.

11. 11

    Remove chicken to a serving plate and cover with foil to keep warm.

12. 12

    Set Instant Pot back to Sauté mode. In a small bowl, mix cornstarch with water to create a slurry.

13. 13

    Stir the cornstarch slurry into the sauce and simmer for 2-3 minutes until thickened.

14. 14

    Stir in heavy cream and mix well. Taste and adjust seasoning if needed.

15. 15

    Return chicken to the pot and spoon sauce over it.

16. 16

    Garnish with fresh chopped parsley and serve hot with pasta, mashed potatoes, or rice.