Instant Pot Chicken Marsala Recipe

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Chicken marsala is one of our favorite Italian dishes to enjoy at home! Even better, it’s made fast using the instant pot.

I probably make this savory Italian dish at least once a month.

Instant Pot Chicken Marsala Photo

Chicken Marsala is a savory yet sweet main dish found in Sicily, Italy. Marsala wine is actually made in this region of Italy.

Hence why it’s such a popular dish.

Instant Pot Chicken Marsala Picture

Here is a list of ingredients that you will need to make my recipe for chicken marsala in the Instant Pot.

  • Olive Oil
  • Chicken Breast Cutlets
  • All-Purpose Flour
  • Black Pepper
  • Garlic Powder
  • Salt
  • Shallot
  • Garlic
  • Baby Bella Mushrooms
  • Marsala Wine
  • Thyme
  • Cornstarch
  • Water
  • Parsley

Making Chicken Marsala is very easy. First you will need to either slice chicken breast in half or make life easier and purchase a packet of chicken cutlets.

Instant Pot Chicken Marsala Image

You will lightly coat the cutlets in a flour mixture. Then lightly sear on both sides until golden in color.

Remove the cutlets from the Instant Pot. Then, add in the shallot, mushrooms, and garlic and sauté until golden in color. Add in the marsala wine and stir.

Place the cutlets back in the Instant Pot along with a bundle of fresh thyme.

Close the lid making sure the valve is set to “sealing”. Turn off the Instant Pot then turn back on for 5 minutes on “MANUAL” mode.

Instant Pot Chicken Marsala Pic

Once the chicken is done cooking let rest for 10 minutes and then carefully force the remaining pressure out. Remove the chicken from the pan.

Turn the Instant Pot on to “SAUTE” mode. Let the mushrooms come to a boil.

While it starts to warm, mix the cornstarch and water together. Using a silicone spatula begin to mix in the cornstarch slurry into the mushroom gravy.

File 1 - Instant Pot Chicken Marsala

Mix until it begins to thicken. Turn the Instant Pot OFF. Add the chicken back to the pot and let sit for 2-3 minutes or until ready to serve dinner.

Here are a few side dish I recommend you can serve with this savory Italian main dish recipe.

If you love Chicken Marsala and love using the Instant Pot, I think you’ll absolutely fall in love with this easy recipe for Instant Pot Chicken Marsala!

Instant Pot Chicken Marsala Photo

Instant Pot Chicken Marsala Recipe

Katie Jasiewicz
Simplify dinner time with this easy Instant Pot Chicken Marsala recipe. Chocked full of mushrooms, shallots, and garlic in a rich Marsala wine sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Italian
Servings 4
Calories 210.25 kcal

Ingredients
  

  • 2 Olive Oil divided
  • 2 Chicken Breast sliced in half, into thick cutlets (or 4 Chicken Cutlets)
  • 0.5 All-Purpose Flour
  • 1 Salt
  • 1 Black Pepper
  • 0.5 Garlic Powder
  • 1 Shallot thinly sliced
  • 3 Garlic minced
  • 12 Baby Bella Mushrooms (ShopRite) (1 package)
  • 1 Marsala Wine
  • 6 Fresh Thyme
  • 1 Cornstarch
  • 2 Water
  • 1 Freeze Dried Parsley

Instructions
 

  • Heat the Instant Pot on “SAUTE” mode. Add in 1 tablespoon olive oil. While Instant Pot heats up cut chicken into cutlets. Set to the side.
  • Mix together the all-purpose flour, salt, black pepper, and garlic powder into a shallow dish.
  • Coat both sides of the chicken and place in the Instant Pot. Cook for 2 minutes and then flip to sear on the other side for an additional 2 minutes.
  • Remove the chicken from the Instant Pot.
  • Add in the remaining 1 tablespoon olive oil, shallot and garlic. Mix for 30 seconds. Then, add in the mushrooms. Cook for 2 minutes.
  • Deglaze the pan with the Marsala wine. Mix well, add the fresh thyme sprigs and place the chicken on top of the mushroom sauce.
  • Close the lid making sure the valve is set to “sealing”. Turn off the Instant Pot then turn back on for 5 minutes on “MANUAL” mode.
  • Once the chicken is done cooking let rest for 10 minutes and then carefully force the remaining pressure out. Remove the chicken from the pan.
  • Turn the Instant Pot on to “SAUTE” mode. Let the mushrooms come to a boil. While it starts to warm, mix the cornstarch and water together. Using a silicone spatula begin to mix in the cornstarch slurry into the mushroom gravy.
  •  
  • Mix until it begins to thicken. Turn the Instant Pot off. Add the chicken back to the pot and let sit for 2-3 minutes or until ready to serve dinner.

Nutrition

Calories: 210.25kcalCarbohydrates: 25.88gProtein: 1.5gFat: 6.63gSaturated Fat: 0.5gSodium: 963.63mgFiber: 0.38gSugar: 4g
Keyword Chicken, Easy, Easy Dinners, Instant Pot, Italian, Mushrooms, One Pot Meals, Pressure Cooker, Pressure Cooking, Wine
Tried this recipe?Let us know how it was!

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