Learn how to make Instant Pot Chicken Marsala! Easy to make this classic Italian-inspired favorite chicken dinner. You’ll love this tender & juicy chicken with creamy, savory-sweet, umami mushroom marsala gravy. It pairs well with rice, pasta, polenta, mashed potatoes, and more.
Chicken Marsala (Italian: Scaloppine di pollo al Marsala) is a classic Italian chicken dish.
Flavors & Textures: Tender & juicy chicken paired with a hearty, creamy, & flavorful Chicken Marsala gravy. The gravy is nutty rich, savory, with a hint of sweetness. It’s paired with earthy-umami cremini mushrooms, brightened up with pinches of fresh parsley.
Serve: This flavorful chicken marsala goes great with many side dishes like pasta, rice, quinoa, polenta, and mashed potatoes.
Ease Level – Easy: You can make chicken marsala in Instant Pot with simple pantry ingredients and Marsala wine. It requires basic cooking skills and simple equipment.
Cooking Time: You can make this chicken marsala in less than an hour including preparation time.
Equipment: You only need an Instant Pot Pressure Cooker and basic kitchen tools to make this Chicken Marsala!
Step-by-Step Guide: Instant Pot Chicken Marsala
Here are the ingredients for cooking Chicken Marsala in Instant Pot:
Marsala wine is an Italian fortified wine that is made with white or red grapes.
There are different styles of Marsala wine based on the grapes used and the winemaking method. It’s most commonly used for cooking.
Marsala Wine Classification: You classify Marsala wines by these 3 characteristics – Color, Sweetness Level, and Age.
Easy to make Instant Pot Chicken Marsala! Classic Italian-inspired favorite chicken dinner. Tender, juicy chicken with creamy, savory-sweet, umami mushroom marsala gravy. Pairs well with rice, pasta, polenta, mashed potatoes, and more.
Prepare Ingredients:Optional - Butterfly Chicken Breasts: Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.Then, prepare the remaining ingredients accordingly.
Brown Chicken Breasts in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl or plate. Lightly coat the chicken breasts with flour on both sides.Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
Saute Mushrooms & Shallot: Melt 1½ tbsp to 2 tbsp (21g - 28g) unsalted butter in the Instant Pot. Add in sliced mushrooms, then saute until lightly brown (roughly 7 to 8 minutes). Add in diced shallot and 1 tbsp (15ml) regular soy sauce, then saute for another 2 minutes. Add in minced garlic, then saute for another 30 to 45 seconds until fragrant.
Deglaze Instant Pot: Pour ½ cup (125ml) Marsala wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then let it boil for 1 minute to allow the alcohol in Marsala wine to evaporate.
Pressure Cook Marsala Chicken: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken breasts.*Pro Tip: Try to get the browned chicken breasts as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
Add Heavy Cream: With kitchen tongs, place chicken on a serving plate. Bring the Marsala gravy to a simmer with the “Saute” function. Mix 2 tbsp (16g) all-purpose flour with ¼ cup (63ml) heavy cream. Mix heavy cream and flour mixture into the Marsala gravy one third at a time until your desired thickness.*Pro Tip: If the heavy cream and flour mixture is too thick, dilute it by adding some Marsala gravy into it first.Taste and adjust the Marsala gravy with more salt and black pepper. Turn off the heat or switch to Keep Warm mode.
Serve: Drizzle the flavorful Chicken Marsala gravy on your chicken. Garnish with finely chopped Italian parsley, then serve with your favorite side dishes.
Storing Marsala Wine: After opening your Marsala wine, it's best to store it in a dry, cool place.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
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