Instant Pot Chicken Marsala

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.

5 from 1 reviews


  • 2 Tbsp butter
  • flour for dredging
  • 1 to 1.5 pounds thinly sliced chicken breasts
  • 812 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.