This Instant Pot Chicken Marsala is perfect for a busy weeknight dinner or a fancy date night in. It’s easy to make, full of flavor and using the pressure cooker makes it even less work than the already simple stovetop version.
So excited to share this Instant Pot Chicken Marsala recipe with you guys today. If you follow me on Instagram stories, you know I’ve actually made it about 4 times in the past month or so, but am just now getting around to sharing it. The main reason for that is that it’s not a pretty dish and the last time I made it and tried to take pictures I gave up.
Instant Pot Chicken Marsala
But, after taking a little break because my hubby was getting tired of eating it every week, I made it this weekend and got some decent photos…so here it is, ready to share with the world!
Here’s the thing – Chicken Marsala is not a hard dish to make. I love it because it looks and sounds fancy but is so easy to make. If you don’t have an Instant Pot, check out my Gluten-Free Chicken Marsala recipe that you can make on the stovetop in just 20 minutes. The basic difference with using the Instant Pot is that you don’t have to watch it cooking on the stove or worry about stirring.
And lately, when I have two screaming kids who need my attention, I’ll take the seal it and forget option any day!
So here’s how you make it:Print
Instant Pot Chicken Marsala
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: serves 4
- 2 Tbsp butter
- flour for dredging
- 1 to 1.5 pounds thinly sliced chicken breasts
- 8–12 ounces sliced mushrooms (i use baby portobellas)
- 4 ounces pancetta, finely cubed
- 2/3 cup marsala cooking wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 Tbsp cornstarch + 1 Tbsp water
- fresh parsley to garnish
Turn Instant Pot to saute function and add butter to melt.
Dredge chicken breasts in flour on both sides, then place into Instant Pot. Let them brown in the butter for 1-2 minutes per side, then remove and set aside.
Add garlic, pancetta, mushrooms and marsala wine and saute for 2 minutes.
Turn Instant Pot off. Add chicken breasts back in, along with chicken broth, nestling chicken down into the mushrooms.
Using the manual (or pressure cook) button, set the timer for 8 minutes.
Use quick release and remove just the chicken breasts from the pot.
Switch the Instant Pot to saute and wait 1 minute until sauce starts to bubble. Add the mixture of cornstarch and water and let simmer 5-10 minutes, stirring occasionally while sauce thickens.
Place chicken on plates, spoon mushroom sauce over chicken, garnish with parsley and serve warm.
Whether you make it in the Instant Pot or on the stovetop…just make it. So good.
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Kelli at Hungry Hobby says
Instant pot meals are the best. So quick and easy! I like that I can throw in frozen chicken breast if I forget to thaw it. This recipe looks so delicious! For my husband and I, I would maybe add some quinoa and veggies on the side for the full meal!
Sharon Rudesal says
Have you made with olive or coconut oil or almond flour?
nope i haven’t tried yet. i assume olive or coconut oil would be fine. I don’t have a ton of experience with almond flour but it should work ok!
Rudolf Fairbanks says
This Chicken Marsala recipe is delicious, we loved it! I doubled the recipe so I used 3.25 lbs of thin sliced chicken breast tenders, 16 oz. of baby Bella mushrooms, and I doubled your liquid ingredients as well as the chicken stock, garlic and shallot and it was perfect! Since I doubled the recipe, I opted to add 2 minutes to your recommended 10 minutes on high pressure cooking time but I will not do this in the future, taking into consideration that the chicken cooks a lil bit more in the sauce! I will definitely add this dish to my regular rotation because it was amazing!! Thank you for your help too and a great recipe!!
glad to know it can be doubled!