Instant Pot Chicken Marsala Recipe | Quick & Easy Italian Dinner
Learn how to make Instant Pot Chicken Marsala, a classic Italian dish with tender chicken in a rich mushroom and Marsala wine sauce. This pressure cooker version is quick, easy, and delivers restaurant-quality results in under 30 minutes.
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Video Tutorial
Ingredients
- •4 pieces (about 600g) Chicken breasts, boneless and skinless
- •1/2 cup (60g) All-purpose flour
- •1 teaspoon Salt
- •1/2 teaspoon Black pepper
- •2 tablespoons Olive oil
- •2 tablespoons Butter
- •8 oz (225g) Mushrooms, sliced
- •3 cloves Garlic cloves, minced
- •3/4 cup (180ml) Marsala wine
- •1/2 cup (120ml) Chicken broth
- •1/4 cup (60ml) Heavy cream
- •1 teaspoon Italian seasoning
- •1 tablespoon Cornstarch
- •2 tablespoons Water
- •2 tablespoons Fresh parsley, chopped
Scale this recipe
Original yield: 4 servings. Adjust for your table.
- Chicken breasts, boneless and skinless4 pieces (about 600g)
- All-purpose flour1/2 cup (60g)
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Butter2 tablespoons
- Mushrooms, sliced8 oz (225g)
- Garlic cloves, minced3 cloves
- Marsala wine3/4 cup (180ml)
- Chicken broth1/2 cup (120ml)
- Heavy cream1/4 cup (60ml)
- Italian seasoning1 teaspoon
- Cornstarch1 tablespoon
- Water2 tablespoons
- Fresh parsley, chopped2 tablespoons
Scaling “Instant Pot Chicken Marsala Recipe | Quick & Easy Italian Dinner”. Cook time may not scale linearly.
Instructions
- 1
Season chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
- 2
Set Instant Pot to Sauté mode. Add olive oil and butter.
- 3
Once hot, add chicken breasts and brown for 2-3 minutes per side until golden. Remove and set aside.
- 4
Add sliced mushrooms to the pot and sauté for 3-4 minutes until they release their moisture and start to brown.
- 5
Add minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant.
- 6
Pour in Marsala wine and chicken broth, scraping the bottom of the pot to deglaze and remove any browned bits.
- 7
Return the chicken breasts to the pot, nestling them into the sauce.
- 8
Cancel Sauté mode. Close the lid and set the valve to Sealing position.
- 9
Cook on High Pressure for 8 minutes.
- 10
When cooking is complete, do a Quick Release by carefully turning the valve to Venting.
- 11
Remove chicken to a serving plate and cover with foil to keep warm.
- 12
Set Instant Pot back to Sauté mode. In a small bowl, mix cornstarch with water to create a slurry.
- 13
Stir the cornstarch slurry into the sauce and simmer for 2-3 minutes until thickened.
- 14
Stir in heavy cream and mix well. Taste and adjust seasoning if needed.
- 15
Return chicken to the pot and spoon sauce over it.
- 16
Garnish with fresh chopped parsley and serve hot with pasta, mashed potatoes, or rice.
Nutrition
Nutrition information is not currently verified for this recipe.
Frequently Asked Questions
How long does Instant Pot Chicken Marsala Recipe | Quick & Easy Italian Dinner take to make?
This recipe takes 30 minutes total - 10 minutes for preparation and 20 minutes for cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What cuisine is Instant Pot Chicken Marsala Recipe | Quick & Easy Italian Dinner?
This is a Italian main course recipe.
Can I watch a video tutorial for this recipe?
This page includes a video for the YouTube id stored with the recipe. The record does not include an upload date, duration, or a statement of who filmed it.
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