Instant Pot Marsala Chicken

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Imagine a dish that encapsulates the rich flavors of classic Italian cooking while being quick and effortless to prepare. Instant Pot Marsala Chicken is a delectable recipe that combines tender chicken, earthy mushrooms, and a creamy Marsala sauce that sings with flavor. With the pressure cooker doing the heavy lifting, you can have this gourmet meal on the table in just a fraction of the time. Trust me, this dish is perfect for busy weeknights or impressing guests.

Why This Recipe Is a Must-Try

There are countless reasons to love Instant Pot Marsala Chicken. First, it’s incredibly easy to make, thanks to the convenience of the Instant Pot. Second, the combination of juicy chicken and rich, savory sauce will have everyone at your dinner table clamoring for seconds. Finally, this recipe requires minimal cleanup, allowing you to spend more time enjoying your meal rather than worrying about dishes. With its bold flavors and satisfying texture, this dish truly elevates a simple weeknight dinner into a mouthwatering feast.

Ingredients

To create this delightful dish, you will need the following ingredients:

• 2 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 cups sliced mushrooms
• 2 cloves garlic, crushed
• ½ cup vegetable stock
• ½ cup Marsala wine
• ½ cup heavy cream

How To Make Instant Pot Marsala Chicken

Step 1: Prepare the Chicken

Begin by slicing your chicken breasts lengthwise into thin cutlets. This not only helps them cook faster but also allows for maximum flavor absorption. In a shallow bowl, combine the all-purpose flour, garlic powder, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.

Step 2: Sauté the Chicken

Turn your Instant Pot to the “Sauté” setting and add the olive oil. Once the oil is hot, add half of the butter to the pot. When the butter has melted, place the dredged chicken cutlets in a single layer. Sauté for about 2-3 minutes on each side until they are golden brown. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the chicken and set it aside on a plate.

Step 3: Cook the Vegetables

In the same pot, add the sliced mushrooms and the remaining tablespoon of butter. Sauté the mushrooms until they are tender and have released their moisture, about 5 minutes. Add the crushed garlic and cook for an additional minute until fragrant.

Step 4: Deglaze the Pot

Pour the vegetable stock and Marsala vinegar into the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds incredible flavor to your sauce.

Step 5: Pressure Cook

Return the sautéed chicken to the pot, nestling it among the mushrooms. Secure the lid on the Instant Pot and set it to manual high pressure for 7 minutes. Once the cooking time is complete, carefully perform a quick release to let out the steam.

Step 6: Make the Creamy Sauce

Once the steam has fully released, remove the lid and stir in the heavy cream. Let the sauce simmer on the “Sauté” setting for a few minutes to thicken slightly. You can season to taste with additional salt and pepper if needed.

Step 7: Serve and Enjoy!

Spoon the creamy Marsala sauce generously over the chicken and mushrooms. This dish pairs beautifully with a side of mashed potatoes, rice, or pasta to soak up all that delicious sauce. Enjoy your flavorful, comforting meal!

Expert Tips

• Make sure to slice the chicken thinly for quicker cooking and better texture.
• Don’t skip deglazing your pot; it lifts all those flavorful bits off the bottom!
• If you want to add a touch of freshness, consider stirring in some chopped fresh parsley just before serving.
• This recipe is easily doubled! Just be mindful of the pot’s capacity and cooking times.

Variations and Customizations

• Add spinach or kale to the sauce for extra nutrition and color.
• Use different types of mushrooms, like shiitake or cremini, for varied flavors.
• If you prefer a non-alcoholic version, you can substitute the Marsala vinegar with additional vegetable stock or grape juice.
• For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.

How to Store Leftovers

If you happen to have leftovers (though I doubt you will!), allow the chicken to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through. If the sauce has thickened, you may want to add a splash of cream or broth to loosen it up again.

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and will provide even more moisture and flavor to the dish. Just be sure to adjust the cooking time as necessary since thighs may require a bit longer.

Is the Marsala vinegar necessary for this recipe?

The Marsala vinegar adds a rich depth of flavor and complexity, but if you prefer not to use alcohol, you can substitute it with additional vegetable stock or grape juice for a non-alcoholic option.

Can this recipe be made in advance?

Yes! You can marinate the chicken in the seasoning and flour mixture in advance and keep it in the refrigerator. Just sauté the chicken and follow the remaining steps when you’re ready to cook.

What do I serve with Instant Pot Marsala Chicken?

This dish pairs beautifully with creamy mashed potatoes, buttery noodles, or a simple green salad. You can also serve it over rice or with crusty bread to soak up any extra sauce.

Conclusion

Instant Pot Marsala Chicken is not only a whirlwind of flavor but also a meal that brings comfort and joy to the dinner table. With its tender chicken, addictive sauce, and easy cooking process, this recipe will quickly become a favorite in your household. Don’t hesitate to try it out, and watch as your loved ones delight in the creamy, savory goodness of this Italian-inspired dish. Happy cooking!

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