Instant Pot Chicken Marsala is an Italian-inspired dish featuring tender chicken thighs, mushrooms, and a Marsala wine sauce, creating a tasty blend of flavors. This mouthwatering dish that combines the simplicity of the Instant Pot with the classic flavors of Chicken Marsala.
It is named after Marsala wine, a fortified wine that is from the region of Marsala in Sicily, Italy. However, the dish itself, which consists of chicken, mushrooms, and a Marsala wine sauce, was created and popularized in Italian-American cuisine.
Helpful Tips
- Before seasoning and searing the chicken, pat it dry with paper towels. Dry chicken browns better.
- hen adding the Marsala wine and chicken broth, scrape the bottom of the pot to release any browned bits.
- Opt for low-sodium chicken broth to control the saltiness of your dish better.
- Add the cornstarch slurry slowly to control the thickness of the sauce. You can always add more if needed.
- Consider serving with mashed potatoes, pasta, or a simple green salad to complete your meal.
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Instant Pot Chicken Marsala
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken thighs
- 1 tablespoons butter
- 1/2 small onion chopped
- 1 1/2 cups mushrooms sliced
- 1 clove garlic minced
- 3/4 cup Marsala cooking wine
- 3/4 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream
- 2 tablespoons cold water
- 2 tablespoons cornstarch
Instructions
- Turn the Instant Pot onto saute mode and allow it to heat up. Add the oil. When hot, add the chicken pieces and brown on both sides, about 4 minutes total. Transfer the chicken to a plate.
- Add the butter. When melted, add the onions and mushrooms. Saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
- Pour in the Marsala and deglaze the bottom of the pot. Bring to a boil for 3 minutes to burn off the alcohol. Pour in the chicken broth.
- Turn off saute mode.
- Add the Italian seasoning, salt and pepper. Stir to combine.
- Add the chicken back to the pot pressing it down so it’s submerged in the liquid as much as possible.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When done, allow a 10 minute natural release, then manually release remaining pressure.
- Remove the lid and transfer the chicken to a plate. The sauce will be watery when you open the lid. That’s how it should be. Pour in the heavy cream.
- Turn on saute mode. Mix together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry to the pot and stir until thickened.
- Serve the chicken with the sauce poured over the top. It goes well with mashed potatoes or rice.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.