Instant Pot Marsala Chicken
A quick and effortless dish that combines tender chicken, earthy mushrooms, and a creamy Marsala sauce.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts sliced lengthwise into thin cutlets
Dry Ingredients
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Cooking Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 cups sliced mushrooms
- 2 cloves garlic crushed
- 0.5 cup vegetable stock
- 0.5 cup Marsala wine
- 0.5 cup heavy cream
Instructions
- Step 1: Prepare the Chicken - Slice chicken breasts lengthwise into thin cutlets. Combine flour, garlic powder, salt, and pepper in a shallow bowl. Dredge chicken cutlets in the mixture.
- Step 2: Sauté the Chicken - Set Instant Pot to 'Sauté', add olive oil and half of the butter. Sauté chicken cutlets for 2-3 minutes on each side until golden brown. Remove and set aside.
- Step 3: Cook the Vegetables - In the same pot, add sliced mushrooms and remaining butter. Sauté until mushrooms are tender, about 5 minutes. Add crushed garlic and cook for 1 more minute.
- Step 4: Deglaze the Pot - Pour vegetable stock and Marsala vinegar into the pot. Scrape up any browned bits from the bottom.
- Step 5: Pressure Cook - Return chicken to the pot, secure the lid, and set to manual high pressure for 7 minutes. Perform a quick release once done.
- Step 6: Make the Creamy Sauce - Stir in heavy cream and let simmer on 'Sauté' for a few minutes to thicken. Season to taste.
- Step 7: Serve and Enjoy! - Spoon sauce over chicken and mushrooms. Serve with mashed potatoes, rice, or pasta.
Notes
Extra tips: Slice chicken thinly for quicker cooking. Don't skip deglazing for flavor. Consider adding fresh parsley before serving.