Instant Pot Creamy Chicken Marsala
Chicken Marsala is a perfect recipe for the Instant Pot. Made with Marsala wine, the rich and creamy sauce pairs perfectly with the chicken and mushrooms. Marsala is an Italian wine produced in the region near the Italian city of Marsala. The wine comes in both sweet and dry varieties. Use the dry for this recipe. This recipe also adds Proscuitto for additional richness. It can be made without it, but I like the extra flavor that it brings to the recipe.
You can make chicken marsala either with sliced chicken breast strips or with butterflied breasts. I find the strips easier to work with.
You can serve chicken marsala by itself, or over pasta, rice, or mashed potatoes. You can even try it over something like zucchini noodles or
Creamy Chicken Marsala
Creamy chicken marsala recipe, perfect for the Instant Pot!
Ingredients
- 2 pounds of boneless/skinless chicken breasts in 1/4" slices
- 3 ounces diced Prosciutto
- 1/2 cup of all-purpose flour
- Pinch of garlic powder
- Pinch of Black Pepper
- Pinch of salt
- sprig of Thyme
- Parsley (for garnish)
- 2 tbsp butter
- 1/4 cup of extra virgin olive oil
- 8 oz of sliced fresh mushrooms
- 1 shallot, diced
- 1 tbsp of crushed garlic
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 1 1/2 tbsp of cornstarch
- 1 1/2 tbsp of water
Instructions
- Mix flour, garlic powder, pepper and salt in shallow dish
- Dredge the chicken in the flour mix and set aside
- Set the Sauté setting to more and when hot, add the olive oil and 1 tbsp of butter
- Let sit until the butter is melted
- Lightly brown the chicken in batches, about 2 minutes each side.
- Melt the remaining tbsp of butter in the pot.
- Add the prosciutto, shallots, and garlic and stir for 2 minutes
- Add the mushrooms and stir for 2 minutes.
- Add the Marsala wine and chicken broth and stir, deglazing the pot
- Add the chicken back to the pot
- Set the sprig of Thyme on top
- Secure the lid and pressure cook at high pressure for 8 minutes
- While waiting, mix the cornstarch with the water.
- When finished, use quick release and remove the chicken, leaving the sauce in the pot
- Return to Sauté mode and briskly wisk in the cornstarch mixture
- Stir constantly for 2 minutes until thickened
- Turn the pot off and add the chicken, stiring lightly to coat with the sauce.
- Garnish with parsely
- Serve alone, with pasta, rice, or potatoes.
This recipe is absolutely fantastic. I actually doubled the broth and Marsala wine as well as the mushrooms for more sauce. It turned out absolutely perfect and served 4 adults very well. Everyone had two servings they enjoyed it so much!. The chicken was extremely tender. Can’t wait to make it again.
II made this for dinner tonight and it was super easy, chicken was super moist and fell apart, the flavor was very good! I used less olive oil and more mushrooms and came out perfect! It took me about an hour total time, I have a 6qt instant pot. Will definitely make again.