Instant Pot® Chicken Marsala: Easy and Delicious

Ingredients 0/13

Step 1

Season the chicken breasts with half a teaspoon of salt and a quarter teaspoon of pepper. Turn on your Instant Pot to the sauté setting, then melt a tablespoon of butter and a tablespoon of olive oil. Brown the chicken on both sides until it’s golden, which should take about 5 minutes, then take the chicken out and set it aside.

Step 2

Add the remaining butter and olive oil to the pot. Toss in the garlic and shallots and cook them until they soften, around 3 minutes. Stir in the mushrooms and cook until they’re tender, about another 3 minutes. Pour in the chicken broth and scrape up all those tasty browned bits from the bottom of the pot with a wooden spoon. Let it come to a boil.

Step 3

Put the chicken back into the pot and pour the Marsala wine over it. Seal the lid and set your Instant Pot to the poultry setting for 10 minutes. It will take some time for the pressure to build, about 10 to 15 minutes. Once the cooking time is up, let the pressure release naturally for about 10 minutes, then finish with a quick release.

Step 4

After opening the lid, switch back to sauté. Mix the cornstarch with water until smooth, then stir it into the pot along with the heavy cream. Add the rest of the salt and pepper, and cook everything until the sauce thickens a bit, which should take about 5 minutes. Serve it up, garnished with some fresh parsley if you like.