Instant Pot Chicken Marsala
Make use of your Instant Pot for a quick, delicious meal. Tasty chicken and mushrooms in a creamy marsala cream sauce is served over pasta, either low-carb, gluten-free or regular. Pair with a side salad and a steamed vegetable for a dinner you will want to make over and over.
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- Instant Pot
- 1 Large spoon
Ingredients
- 6 chicken breasts sliced into cutlets
- Salt and pepper to taste
- 1-1/2 tsp. Italian seasoning
- 4 Tbsp. butter
- 4 tsp. olive oil
- 1 small shallot chopped
- 1 Tbsp. garlic minced
- 1 package mushrooms sliced
- 1 cup chicken broth
- 1 cup marsala wine
- 1/2 cup water
- 2 Tbsp. cornstarch
Instructions
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
- Select SAUTE on the Instant Pot.
- Add half the butter and all the olive oil.
- When hot, brown the chicken breasts in the Instant Pot.
- Remove and set aside.
- Add the remaining butter and olive oil and heat.
- Sauté the mushrooms, shallot and garlic until the mushrooms and onions are soft.
- Season with salt and pepper.
- Add the chicken broth and deglaze the pot.
- Press CANCEL on the Instant Pot to stop the sautéing process.
- Transfer the chicken to the Instant Pot and secure the lid.
- Set on MANUAL and cook for 10 minutes.
- Naturally release the pressure for about 12 minutes.
- Remove the lid and take out the chicken. Cover and keep warm.
- Add the marsala wine and stir until combined.
- In a large measuring cup, combine the cornstarch and water.
- Whisk until smooth.
- Pour into the Instant Pot.
- Set the Instant Pot to SAUTE and stir until thickened.
- Add the chicken back to the pot and cook for a few minutes until all is hot.
- Serve immediately with a sprinkling of green onion as a garnish.’