Instant Pot Chicken Marsala is a quick and easy version of the classic Italian dish, transforming a traditionally long and labor-intensive recipe into a meal that’s ready in under 30 minutes. With its savory chicken, tender mushrooms, and rich Marsala wine sauce, this dish is perfect for busy weeknights when you’re craving something special but don’t have hours to spend in the kitchen. The Instant Pot allows you to enjoy all the delicious flavors of Chicken Marsala in a fraction of the time, making it a perfect addition to your dinner rotation.
Whether you’re preparing dinner for a family or hosting a small dinner party, this Instant Pot recipe ensures that you can impress your guests with a sophisticated dish that’s easy to make. By using the Instant Pot, you save time without compromising on flavor or texture, resulting in juicy chicken and a savory sauce that complements the mushrooms perfectly.
Ingredients for Instant Pot Chicken Marsala
Before you start cooking, it’s important to gather all your ingredients. Here’s what you’ll need to make the best Instant Pot Chicken Marsala:
- Chicken Breasts: Choose boneless, skinless chicken breasts for this dish. They cook quickly and absorb the flavors of the Marsala wine sauce.
- Salt and Pepper: To season the chicken for enhanced flavor.
- Italian Seasoning or Herbs de Provence: These herbs bring a fragrant, earthy note to the dish that pairs well with the Marsala wine.
- Butter: Used for sautéing the chicken and mushrooms, butter adds richness and flavor to the sauce.
- Olive Oil: Used to prevent the butter from burning during sautéing.
- Minced Garlic: Adds a burst of savory flavor that forms the base of the sauce.
- Mushrooms: Fresh, sliced mushrooms are essential for a meaty texture and rich flavor.
- Chicken Broth: Helps create a savory base for the sauce.
- Marsala Cooking Wine: The star ingredient in Chicken Marsala, Marsala wine adds depth and sweetness to the sauce. Use cooking Marsala wine, which is designed for cooking, or dry Marsala for a more authentic flavor.
- Cornstarch: Used to thicken the sauce after pressure cooking.
- Heavy Cream (Optional): For added richness, heavy cream can be stirred into the sauce after cooking, making it velvety and creamy.
Step-by-Step Guide to Making Instant Pot Chicken Marsala
Step 1: Season and Sear the Chicken
- Season the Chicken: Generously season the chicken breasts with salt, pepper, and Italian seasoning (or Herbs de Provence).
- Sauté in the Instant Pot: Set the Instant Pot to the Sauté mode and melt 2 tablespoons of butter. Add 2 teaspoons of olive oil to prevent the butter from burning.
- Brown the Chicken: Add the seasoned chicken breasts to the pot and sear them for 2-3 minutes on each side, until golden brown. Once done, remove the chicken from the pot and set it aside on a plate.
Step 2: Sauté the Garlic and Mushrooms
- Add More Butter: Add the remaining 1 tablespoon of butter to the pot.
- Sauté Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 1-2 minutes, until the garlic is fragrant and the mushrooms begin to soften. This step builds the base flavor for the sauce.
Step 3: Add Broth and Marsala Wine
- Deglaze the Pot: Pour in the chicken broth and Marsala wine, scraping the bottom of the pot to loosen any browned bits left from the chicken. These bits add great flavor to the sauce.
- Return the Chicken to the Pot: Place the seared chicken back into the pot, ensuring it’s submerged in the sauce.
Step 4: Pressure Cook the Chicken
- Seal the Instant Pot: Close the Instant Pot lid and set the vent to the Sealing position.
- Pressure Cook: Select Manual or Pressure Cook on high pressure and cook for 8 minutes. The Instant Pot will take about 5 minutes to come to pressure before cooking begins.
Step 5: Quick Release and Remove the Chicken
- Release Pressure: Once the cooking time is complete, carefully turn the vent to Venting to quickly release the pressure. Wait until the float valve drops.
- Remove the Chicken: Open the lid and transfer the chicken breasts to a plate, covering them to keep them warm.
Step 6: Thicken the Sauce
- Set the Instant Pot to Soup Mode: Turn the Instant Pot to Soup mode and bring the sauce to a simmer.
- Make a Cornstarch Slurry: In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Once dissolved, whisk the slurry into the sauce.
- Simmer and Thicken: Stir the sauce constantly until it thickens to a glossy consistency. This should take about 1-2 minutes.
- Add Heavy Cream (Optional): For a creamy finish, stir in ⅓ cup of heavy cream. Let the sauce simmer for another minute to fully incorporate the cream.
Step 7: Serve the Chicken Marsala
- Combine the Chicken with the Sauce: Pour the thickened mushroom sauce over the chicken on the plate.
- Garnish and Serve: Optionally, garnish with fresh herbs, such as parsley, and serve hot over your choice of pasta, rice, or mashed potatoes.
How to Serve Instant Pot Chicken Marsala
This dish is versatile when it comes to serving options. Here are some ideas:
- Over Pasta: Serve the chicken and sauce over wide egg noodles or any pasta of your choice.
- With Rice: White rice, brown rice, or cauliflower rice make excellent bases for the chicken Marsala.
- Mashed Potatoes or Polenta: For a comforting, hearty meal, serve it on top of mashed potatoes or creamy polenta.
- Zucchini Noodles: If you’re watching carbs, zucchini noodles or spaghetti squash are great low-carb alternatives.
- On Its Own: Of course, you can enjoy this dish by itself without any sides for a lighter meal.
Storing and Reheating Instant Pot Chicken Marsala
If you have leftovers or plan to meal prep, Instant Pot Chicken Marsala stores and reheats wonderfully. Here’s how to make sure your meal stays fresh:
1. Storing Leftovers
- Refrigeration: Allow the chicken and sauce to cool down to room temperature before storing in an airtight container. The dish can be stored in the refrigerator for up to 4 days.
- Freezing: If you’d like to store it for a longer period, you can freeze Instant Pot Chicken Marsala for up to 1 month. Just ensure that the dish has cooled completely before transferring it into a freezer-safe container.
2. Reheating Leftovers
- Microwave: Reheat in the microwave by placing the chicken and sauce in a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway through. If the sauce is too thick, add a little water or chicken broth to loosen it up.
- Stovetop: Reheat on the stovetop by placing the chicken and sauce in a pan over medium heat. Stir occasionally and add a splash of water or broth if needed to maintain the sauce’s consistency.
- Instant Pot: You can also reheat in the Instant Pot. Add the leftovers to the pot with a little extra broth and use the Sauté function to warm the dish.
Variations and Customizations for Instant Pot Chicken Marsala
While this recipe is delicious as written, there are several ways to make it your own by adjusting the flavors and ingredients. Here are some ideas to customize the dish:
1. Protein Substitutes
- Chicken Thighs: If you prefer dark meat, swap the chicken breasts for boneless, skinless chicken thighs. They will result in a slightly richer, juicier dish.
- Pork or Veal: For a unique twist, use pork chops or veal cutlets in place of chicken. Adjust the cooking time slightly to ensure the meat is cooked through.
2. Make it Spicy
- If you like a bit of heat in your food, add red pepper flakes or a drizzle of sriracha to the sauce. This will give your chicken Marsala a spicy kick that contrasts nicely with the sweetness of the wine.
3. Vegetable Additions
- Bell Peppers: Add sliced bell peppers along with the mushrooms for added color and flavor.
- Spinach or Kale: For a boost of greens, stir in some fresh spinach or kale toward the end of cooking. These leafy greens wilt nicely into the sauce, adding both nutrients and flavor.
- Carrots: Thinly slice carrots and sauté them with the mushrooms for a sweeter flavor profile that complements the richness of the sauce.
4. Alternative Wine Options
- If you don’t have Marsala wine or prefer not to use it, you can substitute with other wines:
- Sherry: A great substitute for Marsala with similar depth and sweetness.
- Red Wine: For a slightly different flavor, red wine can also work well in this recipe. Opt for a dry red wine like Cabernet Sauvignon.
- Non-Alcoholic: If you prefer not to use alcohol, chicken broth or a mixture of broth and a splash of balsamic vinegar can be used to create a rich, savory sauce.
Instant Pot Chicken Marsala for Meal Prep
If you’re looking to prep ahead for the week, Instant Pot Chicken Marsala is an excellent choice. Here are some tips for meal prepping with this dish:
1. Batch Cooking
- Double the Recipe: The recipe can easily be doubled to make more servings. Once the chicken is cooked, you can portion it out for multiple meals. Serve with different sides like rice, quinoa, or vegetables throughout the week.
- Storage: Store individual servings in airtight containers in the fridge. This dish keeps well for up to 4 days, making it a great option for lunch or dinner later in the week.
2. Freezer-Friendly
- You can freeze individual portions of Instant Pot Chicken Marsala for later use. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
FAQs On Instant Pot Chicken Marsala
1. Why is my Instant Pot chicken rubbery?
Rubbery chicken in the Instant Pot is usually caused by overcooking or using chicken that is too thick. The pressure cooking method can dry out the meat if it’s cooked for too long. To avoid rubbery chicken, make sure to slice thick chicken breasts in half, or use a thinner cut of meat. Also, be sure to follow the recommended cooking time and use the quick-release method to prevent overcooking.
2. Can you put raw chicken in an Instant Pot?
Yes, you can put raw chicken directly into the Instant Pot. The pressure cooking method is designed to cook raw meat quickly and thoroughly. For recipes like Instant Pot Chicken Marsala, you can season the raw chicken, sear it, and then pressure cook it for a quick and easy meal.
3. What makes the chicken chewy in the Instant Pot?
Chewy chicken in the Instant Pot can result from overcooking, which causes the proteins to become tough and rubbery. The Instant Pot works quickly, so it’s important to avoid cooking the chicken for too long. Also, using chicken breasts that are too thick can lead to uneven cooking. Consider using chicken thighs or ensuring the chicken is sliced to an even thickness for the best results.
4. How do I keep chicken tender in the Instant Pot?
To keep your chicken tender in the Instant Pot, try the following tips:
- Use chicken thighs instead of breasts for more moisture and flavor.
- Don’t overcook the chicken; follow the recommended cook times and use the quick release method.
- Consider adding a little bit of liquid, like chicken broth, to help keep the meat juicy and tender.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
5. Can I make Instant Pot Chicken Marsala with frozen chicken?
Yes, you can make Instant Pot Chicken Marsala with frozen chicken. If using frozen chicken breasts, increase the pressure cooking time by about 5-10 minutes. Be sure to follow the other instructions as normal, and always check that the chicken has reached an internal temperature of 165°F before serving.
Instant Pot Chicken Marsala Recipe Card
Ingredients:
4 medium chicken breasts (boneless, skinless)
Salt and pepper (to taste)
1 ½ teaspoons Italian seasoning or Herbs de Provence
3 tablespoons butter (divided)
2 teaspoons olive oil
1 tablespoon minced garlic
1 ½ cups sliced mushrooms
1 cup low-sodium chicken broth
1 cup white Marsala cooking wine
1 teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
½ cup cold water
¼ cup cornstarch
⅓ cup heavy cream (optional)
Instructions:
Season and Sear the Chicken: Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Set your Instant Pot to Sauté and melt 2 tablespoons of butter with 2 teaspoons of olive oil. Once hot, sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken and set it aside.
Sauté Garlic and Mushrooms: Add the remaining 1 tablespoon of butter to the Instant Pot. Stir in the minced garlic and sliced mushrooms, sautéing for 1-2 minutes until fragrant and soft.
Deglaze with Broth and Marsala: Pour in the chicken broth and Marsala wine, scraping the bottom to deglaze the pot. Return the chicken breasts to the pot.
Pressure Cook: Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook for 8 minutes on high pressure.
Quick Release: Once the cooking time is done, carefully quick release the pressure by turning the valve to Venting. Remove the chicken and set it aside, keeping it covered to stay warm.
Thicken the Sauce: Set the Instant Pot to Soup mode. In a small bowl, whisk together ½ cup cold water and cornstarch until dissolved. Stir the cornstarch slurry into the sauce in the pot. Let the sauce simmer for 1-2 minutes until thickened. If using heavy cream, stir it in now and let it heat through.
Serve: Pour the thickened sauce over the chicken and serve.
Notes:
Chicken Size: If your chicken breasts are large, slice them in half horizontally to ensure even cooking.
Marsala Wine Substitute: If you don’t have Marsala wine, use a mix of chicken broth and a splash of balsamic vinegar for a similar flavor profile.
Creamy Sauce: For a richer sauce, use heavy cream. For a lighter version, omit the cream.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
Nutritional Facts (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 491 kcal |
| Carbohydrates | 19g |
| Protein | 50g |
| Fat | 16g |
| Saturated Fat | 6g |
| Cholesterol | 173mg |
| Sodium | 1086mg |
| Potassium | 1091mg |
| Fiber | 1g |
| Sugar | 6g |
| Vitamin A | 379 IU |
| Vitamin C | 8mg |
| Calcium | 51mg |
| Iron | 1mg |
