Instant Pot Pork Chop Marsala get's done under 30 minutes and makes a delicious quick and easy dinner any night. This Creamy Instant Pot Pork Marsala will reward you with juicy tender pork chops and extremely delicious sauce with mushrooms. Don't miss the tips & Video.
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Creamy Pork Marsala Instant Pot
We made this Instant Pot Pork Marsala with Pork Chops. However, you can also make Pork Tenderloin Marsala using the same recipe by slightly adjusting the ingredient amounts.
Today's recipe is inspired from traditional Italian Marsala recipe and it contains cream. Whereas, a traditional and authentic Italian Marsala is made without cream. If you want to make the authentic Italian version skip the cream from the recipe. We totally love the creamy sauce!
Ingredients & Substitutions
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Pork Chops: We used boneless Loin center cut pork chops. So juicy and tender.
- Mushrooms: You can use Baby Bella, cremini or white mushrooms.
- Aromatics: Shallots & garlic. You can sub the shallot with yellow onion.
- Marsala Wine: An important ingredient. If you do not have handy use sherry or any dry white wine. Do not use red wine.
- Chicken stock: Better than Bouillon paste or cubes stirred in hot water makes an amazing stock with immense good flavor. You can also use regular chicken or vegetable stock.
- Dairy: Heavy whipping cream. If you want the traditional authentic Italian Marsala version skip using the cream. We love a creamy Marsala sauce. Totally Yum!
- Thickener: All-purpose flour.
- Seasonings: Parsley, Paprika, Black pepper powder and crushed black pepper.
- Cooking Fat: Olive oil and Butter.
Tips & Tricks
- Brown the Pork Chops: Dredge the pork chops in a simple flour seasonings mixture and than brown them both sides in the Instant Pot. This will help lock the juices and keep the meat incredibly tender & juicy! This will almost immediately elevate the taste of the finished Marsala recipe.
- Pork Chops cook time: Thin cut pork chops = 5 minutes high pressure / NPR 5 minutes. Thick cut pork chops (½ inch or ¼ inch) = 10 minutes high pressure / NPR 10 minutes. We used thicker cut chops.
- Use shallots: The marsala will taste so good with shallots in it. The delicate sweet flavor of the shallots with a hint of sweetness goes so well with in this dish. Shallots, mushrooms & Marsala wine makes a super addictive sauce. If you can't find shallots use yellow onion and same volume as shallots in the recipe.
- When to add the Cream: Add the cream always after the pressure cooking cycle is over. If you add it before the cream will always have a chance to curdle.
- Thickening the Sauce: We love to add flour as a sauce thickener. It adds a subtle creamy touch to the sauce without making it pasty. Whisk the flour into the cream and than add it to the sauce. Bring the sauce to a gentle simmer to thicken.
- Gluten Free Pork Marsala: To make this recipe gluten free sub the flour with corn starch. Dredge the pork chops with cornstarch and make a simple slurry with 1:1 cornstarch : water & add it to thicken the sauce. Cornstarch is naturally gluten free.
How to make Instant Pot Pork Chop Marsala?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Brown the pork chops
Pat dry the pork chops with kitchen tissue and set them aside. Whisk the flour with a few dashes paprika, parsley, black pepper powder and salt.
Dredge the pork chops on both sides nicely with the flour mixture.
Set the Instant Pot on Saute mode at High Heat, add oil and brown the flour dredged pork chops on both sides. This will help lock the juices and keep the pork meat extremely tender and juicy.
Step #2 Saute aromatics & de-glaze pot
In the same pot saute the shallots and garlic until the shallots become tender. Add salt to quicken the process.
Pour the marsala wine and stir briskly until the alcohol evaporates a bit. Than, pour the chicken stock and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of a spatula.
This is to help loosen any stuck food particles, it's an important step. Do not skip it. De-glazing the pot helps prevent the BURN error.
Step #3 Pressure cook pork chops
Now, add the sliced mushrooms. DO NOT stir. Arrange the pork chops on top of the mushrooms. DO NOT stir or mix. Cancel the SAUTE function.
Close the lid, seal the valve and Pressure cook on high for 10 minutes (½ inch thick pork chops) followed by 10 minutes natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position.
Step #4 Prepare the creamy Marsala sauce
Fish out the pressure cooked pork chops and set them aside. In the meantime, stir 1.5 tablespoons of the flour mixture into the heavy cream.
Make the cream slightly warm in the microwave oven. This will help dissolve the flour easily into the cream & also stabilize the cream.
Make sure to whisk the flour really well into the cream so that there are absolutely no flour lumps, otherwise the sauce will be grainy with specks of undissolved flour floating around.
Pour the flour cream mixture into the pot and stir to mix well. Hit the SAUTE mode and set it on low heat. Simmer the Marsala sauce stirring frequently until it thickens to your preferred consistency.
Step #5 Serve the pork chop marsala
Now, transfer back the pressure cooked pork chops into the pot, simmer them in the sauce for about 1 minute on low heat. Serve the pork chops hot with the creamy mushroom sauce drizzle all over. Enjoy!
What to serve with Pork Marsala?
You can serve the following the Pork Marsala:
- Mashed Potatoes.
- Simple spaghetti or pasta tossed in butter.
- Steamed Broccoli: A quick and easy side that goes well with Pork chops Marsala.
- Seasoned and steamed carrots: A fantastic quick side dish.
- Seasoned and steamed green beans: This makes a great healthy side.
Storing Tips
Fridge: You can store the Instant Pot Pork Marsala for upto 5 days in the fridge in air tight containers.
The sauce will thicken slightly, but, as you re-heat the dish before serving the sauce will revive back it's original consistency. You can also add splashes of stock or cream while re-heating the pork marsala.
FAQs - Instant Pot Pork Marsala
You can buy Marsala Wine from almost all major American Supermarkets like - Trader's Joe, Kroger, Publix.
No, you cannot use balsamic vinegar instead of Marsala Wine.
You can thicken marsala sauce by adding 1-2 tablespoons flour or cornstarch made into a quick slurry by adding the same amount of water. We added flour as the marsala sauce thickener.
Readers thoughts who tried this recipe
My husband is licking his lips at this one. Thanks for sharing!"
- Jenna Lynn.
I made this recipe twice in the last month and it was so yummy."
- Lorraine Stewart Hartnagel.
I made this tonight! It was amazing. My kids loved it! The meat was very tender! Thank you for sharing!"
- Jasmine Sorakoff.
Instant Pot Pork Chop Marsala
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Ingredients
- 1.22 pound Boneless Pork Chops (**We used boneless loin center cut pork chops.)
- 8 ounce Baby Bella Mushrooms (**227 g. You can also use cremini or white mushrooms. Slice each mushroom into halves or 3 pieces.)
- 2 Shallots (**finely chopped. You can sub it with yellow onion.)
- 1 tbsp garlic (**minced)
- ½ cup Marsala Wine (**use either dry or sweet Marsala. )
- ¼ cup Heavy Whipping Cream (**slightly warmed up in the microwave oven.)
- ½ cup chicken stock (**use ¾ cups for more sauce. We used one better than bouillon cube diluted in hot water.)
- 3 tbsp Olive Oil (**light or extra light olive oil.)
- 2 tbsp Unsalted Butter
For Dredging the Pork Chops
- ¼ cup All-Purpose Flour
- ½ tsp Parsley
- ¼ tsp Paprika
- ½ tsp Ground Black Pepper
- Salt (**according to your taste preference.)
Thickener
- 1.5 tbsp All-Purpose Flour (**we used the leftover flour mixture used for dredging the pork chops.)
Garnish (optional)
- ¼ cup Fresh Parsley (**finely chopped fresh flat leaf Italian Parsley.)
Equipment Used
Instructions
Dredge the pork chops
- Prepare the flour mixture: In a clean dry bowl add all the ingredients mentioned above in the "For Dredging the Pork Chops" section and whisk with a fork to mix well.
- Dredge the pork chops: Pat the pork chops both sides with the help of kitchen tissues and set them aside on a plate. Now, take a single pork chop and coat it both sides with the dry flour mixture. Shake off the excess coating and keep them on a dry plate. Repeat the process until you are done dredging all the pork chops.
Sear the Pork Chops
- Set the Instant Pot: Set the Instant Pot on SAUTE function and set it on HIGH heat settings.
- Sear the pork chops: Add oil & when the oil becomes moderately hot gently release the dredged pork chops and sear them both sides until the chops turn golden, Refer the photos and video. Set them aside.
Pressure cook Pork Chops Marsala
- Saute the aromatics: Use the same pot and the same settings. Add butter. Gently release the chopped shallots and garlic and saute them until the shallots turn soft.
- De-glaze Pot: Pour the Marsala wine and stir briskly, de-glaze the pot scraping the sides and the bottom of the pot with the help of a spatula. Allow the alcohol to evaporate a bit. Now, add the chicken stock and de-glaze the pot really well following the same technique. There should not be any stuck food particles. This will help prevent the BURN error.
- Pressure Cook Pork Chops: CANCEL the SAUTE function. Pressure cook Pork Chop Marsala: Now, throw in the sliced mushrooms and layer them in a single layer. DO NOT stir or mix. Lay the seared pork chops on top of the mushrooms in a single layer. DO NOT mix or stir. Close the lid seal the valve and PRESSURE COOK on HIGH for 10 minutes.
- Natural Pressure Release: Once, the pressure cooking cycle is over wait for Natural Pressure Release (NPR) for 10 minutes. Than, release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
Prepare the creamy Marsala Sauce
- Fish out the pork chops: Fish out the Pressure cooked pork chops in a dry plate. We'll be making the creamy marsala sauce now.
- Prepare the Thickener: Now, warm up the heavy whipping cream a few seconds in the microwave oven. Add 1.5 tablespoons flour into the cream, we used the left over flour mixture that we used for dredging the pork chops. Whisk the flour really well into the cream so that there are absolutely no lumps.
- Make the creamy marsala sauce: Now, add this cream flour mixture into the pot and stir to mix well. Hit back the SAUTE mode and set it on LOW heat settings. Simmer the sauce until it thickens to your preferred consistency.
- Pork Chops in the Sauce: Add back the pressure cooked pork chops into the creamy sauce and simmer for just 1 minutes. Serve hot and garnish with chopped fresh parsley.
Notes
- Love more sauce? Add ¾ cups chicken stock instead of ½ cup.
- The sauce consistency: The consistency of the sauce should not very thick and gloopy. It should be a flowy consistency, yet not very thin. However, you can totally control the consistency of the creamy sauce and keep it the way you prefer.
- Secret to tender juicy pork chops? Dredge and Sear the chops on HIGH heat. This will help lock the moisture in the meat and keep it amazingly tender and so juicy. Yum!
- Thin cut Pork Chop Marsala Cook time: 5 minutes high pressure followed by 5 minutes natural pressure release. We used thick cut pork chops and hence, the cook time is more in this recipe.
- Best mushrooms for a Marsala recipe: Cremini, Baby Bella and White Mushrooms. You can use any of these varieties.
Sandi says
Can I use bone it chops that are about 3/4in-1in thick?
Foodies Terminal says
Yes you can. The cook time would remain the same. Hope you enjoy this recipe Sandi 🙂 - Meghna.
Christine says
This was the best pork chop recipe! Definitely going into the dinner rotation. I used 6 thin cut boneless porkchops and it came out perfect. Thanks for the wonderful recipe!!
Foodies Terminal says
So glad that you enjoyed this recipe so much 🙂 Thanks so much for the amazing feedback, appreciate it. - Meghna.
ANN says
This was absolutely delicious. When my husband asked what was for supper, he didn't seem too thrilled, but he loved it! So this will be a regular dinner at our house!
Foodies Terminal says
So glad you loved the recipe Ann 🙂 Thanks much for the wonderful feedback, appreciate it 🙂 Hope you'll try our other recipes from the blog and enjoy each one of them 🙂 - Meghna xoxo.
Karen Greenwood says
This is a fabulous recipe! I served it over linguine since I had plenty of marsala gravy!
Foodies Terminal says
So glad you enjoyed the recipe so much Karen 🙂 Linguine would pair very well with the creamy sauce 🙂 Hope you try our other recipes as well, thank you so much. - Meghna xoxo
April Norton says
I made this last night. Loved the flavor of the sauce. You'd never guess it was so easy to make. My pork chops were a little dry. They were about an inch thick. Next time I will cut down on the cooking time. Great recipe. Thanks!
Foodies Terminal says
Hey April thanks much for the awesome feedback 🙂 So glad you enjoyed the recipe so much 🙂 That's a great idea, cutting back the cook time would certainly solve the problem. - Meghna xoxo
Susan says
What would cooking time be for bone-in pork chops? Can't wait to try this recipe!
Foodies Terminal says
I would recommend 12 mins cook time Susan! Hope you enjoy the recipe 🙂 TY!
Becky says
One of our favorites! Best pork chops! Thank you.
Foodies Terminal says
So, glad to know that you loved the recipe so much Becky 🙂 Appreciate your wonderful feedback 🙂 Hope you try our other recipes from the blog as well! - Meghna. xoxo
Linh says
Hello, I have a big family. I plan to use 12 pieces of thin pork chops. Do I stack all porkchops on top of each other over the mushrooms? Is the cooking time still the same, 5 minutes? Thank you for the recipe.
Foodies Terminal says
Hello Linh! 12 pork chops would be too much for a 6quart instant pot because you have to also increase the amount of everything else. I've tried and tested the recipe using 6 pork chops (thicker ones as used in the recipe) and kept the cook time the same. I also doubled all other ingredients, the chops came out perfect. I would suggest that you cook 12 pork chops either in 2 batches in a 6 quart IP or use 2 instant pots if you have an extra one. Hope you enjoy the recipe 🙂 Thank you so much for stopping by. - Meghna.
Linh says
Thank you, Meghna. I have 10qt IP. So it might fit?
Foodies Terminal says
You can certainly try. I would recommend not over crowd the chops. If you feel that it's too overcrowded just add 10 chops instead of 12 🙂 I am pretty sure 10 chops would happily fit in a 10 quart if they are not extra thick. I would keep the cook time the same and would do full natural release. Hope you enjoy the recipe, would love to hear back from you how it turned out and whether you 10 or 12 fit in your 10 quart IP 🙂 - Meghna.
Jennifer says
Could this recipe be doubled? If so, what would the cooking time be? Thank you!
Foodies Terminal says
Hello Jennifer, Yes you certainly can double the recipe. Double all ingredients.The cook time would remain the same. Hope you enjoy the recipe 🙂 - Meghna.
Cheryl says
I have 3 boneless pork chops weighing about 1-1/2 lbs total. How do I adjust the cooking time for these? Any help is appreciated as this is the first time cooking pork chops in my IP.
Foodies Terminal says
Hey Cheryl I would keep the cook time the same. But if you are planning to skip the dredging but and thinking of just searing the chops than I would recommend 6 mins on high pressure followed by 10 mins natural release. I will highly recommend dredging the chops, they will remain so juicy and tender. Hope you enjoy the recipe. Thank you so much for stopping by. - Meghna. xoxo
Karen says
I've made this a few times and it's delicious and easy! We prefer the thin cut chops and serve with mashed potatoes... I add just a splash of wine just before serving.
Foodies Terminal says
That's awesome Karen! So glad that you enjoyed the recipe. Thanks so much for your amazing feedback, appreciate it 🙂 Hope you try our other recipes as well. Take care Karen! - Meghna. xoxo
Jodi Cook says
I’m so glad that I found your web kitchen site! I am saving so many of your recipes now to try in the future! I just recently got an instant pot for Christmas and I’m looking for other meals than Roast Beef! Looks like I found a great place to start! Thank you for all your work so we can try new things we normally wouldn’t have!
Foodies Terminal says
Hey Jodi we are so excited for your new Instant Pot, you'll totally enjoy making great dishes for your family in your new pot 🙂 Thank you so much for your kind words, for loving our recipes and for stopping by 🙂 Totally appreciate it and a lot. Thank you and happy cooking in your new IP 🙂 Hope you enjoy all our recipes. Take care Jodi 🙂 - Meghna. XOXO
Diane says
I’ll be making this soon. The bouillon cubes pictured are just that. Better Than Bouillon is a brand that is in the form of paste. It is also much preferred over the cubes in my home anyway.
Foodies Terminal says
Hey Diane so glad to know that you are thinking to give this recipe a try 🙂 Hope you enjoy it as much as we do. You too prefer and love Better Than Bouillon paste over the cubes. Whenever I run out of the paste I use the cubes. You'll find maximum recipes in the blog using the paste, that stuff is crazy good, so much flavor! Happy Cooking Diane and take care 🙂 - Meghna. XOXO.
Emma says
I made it yesterday and just loveeeeee it, the pork chops came out so juicy and my picky eater ate it....yay! this recipe is a winner in every way - tender pork chops and a crazy good sauce! Making it again this week because husband want it again 🙂 Thank you Meghna, again an amazing recipe from you 🙂
Foodies Terminal says
Hey Emma so glad to know that your whole family loved the recipe and I am extra happy to know that your picky eater ate it ...Yay! I have a 7 years old picky eater at home to and I know the joy when he approves a recipe and says "Mommy can you make it again please, it's delicious". Thanks a bunch for such an amazing feedback and for making it, totally appreciate it. Take care Emma. - Meghna. XOXO.
Laura says
Amazing recipe! I made it 3 times in one week 🙂 Everyone loved it, thank you Meghna. Would love to try your other recipes as well!
Foodies Terminal says
Hey Laura we are so glad that you and your family enjoyed the recipe so much 🙂 Thanks a ton for sharing your wonderful feedback with us and for giving the recipe a try. Totally appreciate it! Hope you'll enjoy our other recipes as well 🙂 Meghna. XOXO.
Pamela says
The best Pork Chops recipe ever, OMG OMG the sauce is to die for and the pork chops came out absolutely juicy and so tender. I followed the recipe exactly and did not alter a thing! Try it everyone you won't be disappointed. This is a keeper forever. Thanks a lot Meghna, I often make your recipes.
Foodies Terminal says
Hey Pamela we are so glad that you loved the recipe so very much 🙂 Thanks a lot for such a lovely feedback and for giving the recipe a try. A a BIG thank you for visiting our blog regularly and for trying out recipes 🙂 We totally appreciate it! Take care Pamela. - Meghna. XOXO
Sarah says
I cannot thank you enough for this fantastic recipe Meghna! My husband tested Covid positive and he cannot eat anything at all except some lemon tea and oranges. He loves pork and so I gave this recipe a go and he licked even the last drop of the sauce and ate 2 pork chops with a 101 fever! He said to make it again tomorrow 🙂 It’s the best pork chops recipe I ever tried, totally amazing taste. Thank you so much, I am literally in tears writing this feedback.
Foodies Terminal says
Oh Sarah! we are truly sorry to hear about your husband's illness! Wishing him a speedy recovery and sending him our best of best wishes. Thanks so much for giving the recipe a try and sharing such a lovely feedback, totally appreciate it and a lot. your comment made our day 🙂 Hope your husband feels better soon, you are an amazing wife taking care of him. Take care Sarah! - Meghna. XOXO
Erene says
An amazing recipe...wow! I was sold how juicy those pork chops remained even the next day after re-heating 🙂 Thanks much for the amazing recipes Meghna, I am a regular to your blog, all the recipes I've tried so far are simply outstanding and never fails to impress 🙂 A BIG thank you!
Foodies Terminal says
Hey Erene we are so glad that you enjoyed the recipe so much and also tried out our other recipes, you just made our day Erene! Thanks so much from the bottom of our hearts for your amazing honest feedback 🙂 Keep coming back for more deliciousness 🙂 Take care Erene! - Meghna - xoxo.
Rob says
Another outstanding recipe. Easy to make and packed with flavor. Thank you Meghna!
Marci says
The best Pork Chops I ever made...OMG OMG! This was so so good, the sauce is to die for and the pork chops were so tender, Thanks much Meghna <3 My whole family enjoyed it, definitely passing it to all my colleagues, they are always in the look out for awesome Instant Pot recipes and this is definitely a keeper. Thank you thank you thank you!
Foodies Terminal says
Hey Marci we are so glad that you and your family enjoyed the recipe so much 🙂 Thanks a lot for sharing your amazing feedback with us and for giving the recipe a try 🙂 - Meghna.