Instant Pot Creamy Chicken Marsala
Instant Pot Creamy Chicken Marsala is a classy & restaurant quality chicken dinner that you can make even during weeknights. You'll have seared chicken cutlets smothered in a delicious creamy marsala sauce with mushrooms.
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Servings: 4 people
Calories: 509kcal
Cost: $5
Equipment
Ingredients
- 4 Chicken Breast **boneless, skinless, lightly pounded thin breasts about ¼ inch thick.
- 8 ounce Mushrooms **Baby Bella sliced. 1 mushroom = 3 slices.
- ¼ cup onion **yellow onion or shallots. Finely chopped.
- 1 tbsp garlic **minced
- ⅓ cup All-Purpose Flour
- ½ cup Marsala Wine
- ½ cup chicken stock **we used 1 tbsp Better than Bouillon diluted in ½ cup warm or hot water.
- ¼ cup Heavy Whipping Cream **slightly warmed in microwave oven.
- 2 tbsp Unsalted Butter
- 1 tbsp olive oil
- Salt **according to your taste preference.
Seasonings
- ½ tsp Paprika
- ½ tsp ground black pepper
- ¼ tsp oregano
Thickener
- 1 tbsp cornstarch **diluted with 1 tbsp water to form a slurry.
Instructions
- Pound chicken: Lightly pound the chicken breasts. This will help prevent the chicken from curling while sautéing and also keep the meat extremely tender & juicy.
- Season & Dredge Chicken: Season the chicken breasts with sprinkles of paprika, crushed black pepper & salt both sides. Rub them well. Than, dredge the chicken breasts with flour on all sides. Lightly dust off the excess flour & place them on a plate.
- Sear dredged Chicken: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add oil & butter, allow them to become hot. Than, gently release the dredged chicken cutlets & sear them until golden on both sides. Set the seared cutlets aside.
- Saute aromatics: There'll be lots of brown bits stuck at the bottom of the pot, do not worry, we'll be de-glaze the pot very well. Now, in the same pot add onion or shallots & garlic & saute until they turn soft. Add salt to quicken the process.
- De-glaze pot: Pour Marsala wine and de-glaze the pot very well scrapping the sides & the bottom of the pot with spatula. There should not be any food particles stuck at the bottom of the pot. This will prevent the burn and also help cook off the alcohol. Add the chicken stock and stir to mix well. CANCEL the SAUTE function.
- Pressure cook: Now, add the sliced mushrooms, spread them gently to form a single layer. DO NOT stir or mix. Place the chicken cutlets on the bed of mushrooms. DO NOT stir or mix. Secure the lid, seal the valve and PRESSURE COOK on HIGH for 4 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 5 mins natural pressure release & than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
- Prepare creamy Marsala sauce: Fish out the cooked chicken cutlets & set them aside. Slightly warm up the heavy cream in the microwave oven, add the cornstarch & stir to mix well. Now, add it to the rest of the ingredients in the pot. Mix well. Hit the SAUTE function & set it on LOW heat. Simmer the sauce stirring frequently until it thickens to your desired consistency. It should be pourable.
- Serve creamy Chicken Marsala: Turn off the instant pot & transfer back the cooked chicken cutlets into the pot. Smother them with the Marsala sauce and allow them to rest for 5 mins in the sauce. This will help them soak up the amazing creamy flavor! Serve immediately and enjoy!
Video
Notes
- Sauce consistency: The ideal marsala sauce consistency should be pourable but not thin or very thick. We added cornstarch as a gluten free thickener.
- Marsala Sauce subs: Good quality dry white wine, port wine, sherry (dark), red vermouth.
- For alcohol free marsala sauce: Sub the wine with equal amount chicken stock. The chicken marsala won't have a great depth of flavor, however, it'll still be tasty.
- Lighten up the Marsala Sauce: Sub the heavy whipping cream with evaporated milk or half and half. Do not bring the sauce to a rolling boil after adding the half & half, it may curdle.
- Gluten free chicken marsala: Skip dredging the chicken cutlets with flour. Just season them and sear the cutlets.
- Can I make chicken thighs Marsala? Yes you can. Replace the chicken breasts with chicken thighs. The recipe would remain the same. However, I would cook the seared thighs for 5 mins on high pressure followed by 5 mins natural pressure release and than releasing the rest of the pressure manually.
Nutrition Facts
Instant Pot Creamy Chicken Marsala
Amount Per Serving
Calories 509
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 181mg60%
Sodium 318mg14%
Potassium 1113mg32%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 4g4%
Protein 52g104%
Vitamin A 605IU12%
Vitamin C 5mg6%
Calcium 25mg3%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 509kcal | Carbohydrates: 17g | Protein: 52g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 318mg | Potassium: 1113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg