This Instant Pot Chicken Marsala recipe is a creamy, rich and incredibly delicious chicken dish that you are going to love. It’s a perfect Italian American dish that is restaurant worthy meal that can be made at home!
Thanks to your Instant Pot, you can have this classic dish ready in hardly any time at all. Even with the fast cooking times, the flavors will feel like you slaved away for hours!
Going out to an Italian restaurant is nice, but can be costly. Not only that but then there are long wait times and tips to consider.
Making this easy chicken marsala at home means you can cut all of that and just enjoy your meal.
This chicken marsala would pair so well with bacon herbed green beans. Together they can create a flavorful comfort meal that has you licking the plate clean.
What’s In Chicken Marsala?
- 2-3 Chicken Small Chicken Breasts
- ¼ Cup Flour
- 2 Tbs Olive Oil
- ½ Tbs Seasoned Salt
- ¼ teaspoon Pepper
- 2 Tbs Butter
- 1 Cup Button Mushrooms Sliced
- 2 Garlic Cloves
- ½ Cup Onion Diced
- ½ Cup Marsala Wine
- ¾ Cup Chicken Broth
- 1 ½ Tbs Cornstarch
- 2 Tbs Water
How to Make Instant Pot Chicken Marsala
- Set your Instant Pot or Electric Pressure Cooker to Saute and then wait until it reads "hot."
- Slice each chicken breast horizontally in half to make them into a thin chicken cutlet.
- Pat the chicken dry with a paper towel
- Season chicken with the seasoned salt and pepper then dredge in flour.
- Add your Olive Oil to the hot Instant Pot / Pressure Cooker.
- Place the Chicken Cutlets in the Instant Pot to brown them on each side. This takes about 90 seconds per side.
- Remove the Chicken Breasts.
- Add 2 Tbs of Butter and allow it to melt.
- Add in the Mushrooms, Garlic, and Diced Onions and Saute for 2-3 minutes.
- Turn off the Instant Pot / Pressure Cooker.
- Add the Wine and Chicken Broth and deglaze the bottom of the pot to lift up any stuck bits. Scrape the bottom of the Instant Pot with a rubber spatula or wooden spoon to lift any stuck bits.
- Place the browned chicken breasts on the top and then set to Manual / Pressure Cook for 6 minutes.
- Allow a 12 minute Natural Release before releasing the remaining pressure.
- Remove the chicken.
- Make a Cornstarch Slurry by mixing the cornstarch and water.
- Add it to the Instant Pot and the stir to thicken the sauce.
- Serve the chicken with sauce over Rice, Mashed Potatoes, or Noodles.
What to serve with Chicken Marsala?
One of the most popular side dishes to serve with chicken marsala is mashed potatoes. But serving it with noodles or even rice is another great idea.
What to do if you don’t have Marsala wine?
You can make a simple substitution. Madeira wine or a nice dry white wine works well. For a wine-free dinner you can simply use beef broth, but the flavor won’t be the same.
Should I use Sweet or Dry Marsala?
Trying to find the best Marsala wine? Due to the savoriness of this dish, I recommend using a dry wine.
What is a Chicken Cutlet?
It’s a chicken breast that has been sliced in half and then pounded to be an even thickness.
Can I use Chicken Thighs?
You can use boneless skinless chicken thighs instead of chicken breast. Just trim them to all be about the same thickness for even cooking.
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Easy Chicken Marsala
Ingredients
- 2-3 Chicken Small Chicken Breasts
- ¼ cup Flour
- 2 tablespoon Olive Oil
- ½ Tbs Seasoned Salt
- ¼ teaspoon Pepper
- 2 tablespoon Butter
- 1 cup Button Mushrooms Sliced
- 2 Garlic Cloves
- ½ cup Onion Diced
- ½ cup Marsala Wine
- ¾ cup Chicken Broth
- 1 ½ tablespoon Cornstarch
- 2 tablespoon Water
Instructions
- Set Instant Pot or Electric Pressure Cooker on Saute and wait until it reads "hot."
- Slice each chicken breast horizontally in half to make a thin chicken cutlet.
- Pat chicken with a paper towel.
- Season with seasoned salt and pepper and dredge in flour.
- Add Olive Oil to hot Instant Pot / Pressure CookerPlace Chicken Cutlets in Instant Pot to brown on each side. About 90 seconds per side.
- Remove Chicken Breasts.
- Add 2 Tbs Butter and allow to melt.
- Add Mushrooms, Garlic, and Diced Onions and Saute for 2-3 minutes.
- Turn off Instant Pot / Pressure Cooker.
- Add Wine and Chicken Broth and deglaze bottom of pot to lift up any stuck bits.
- Scrape bottom of Instant Pot with a rubber Spatula or wooden spoon to lift any stuck bits.
- Place browned chicken breasts on top and set to Manual / Pressure Cook for 6 minutes.
- Allow a 12 minute Natural Release before releasing remaining pressure. Remove Chicken.
- Make Cornstarch Slurry by mixing cornstarch and water. Add to Instant Pot and stir to thicken sauce.
- Serve chicken with sauce over Rice, Mashed Potatoes, or Noodles.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Kelly
I made Chicken Marsala in my Instant Pot last night for the second tine. It's really good, easy to make and my family loves it.
Devour Dinner
Hi Kelly! I'm so glad your family enjoyed the Chicken Marsala. It's a great recipe. We love it too!