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Easy Chicken Marsala
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!
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Course:
Dinner
Cuisine:
Italian
Prep Time:
5
minutes
minutes
Cook Time:
6
minutes
minutes
Natural Pressure Release:
12
minutes
minutes
Servings:
4
Calories:
283
kcal
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
Calories:
283
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
51
mg
|
Sodium:
1155
mg
|
Potassium:
377
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
194
IU
|
Vitamin C:
6
mg
|
Calcium:
13
mg
|
Iron:
1
mg