Instant Pot Chicken Marsala - juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes!
Quick chicken meals are my favorite to make in the pressure cooker. We love the Sweet Garlic Chicken and my Instant Pot Chicken Thighs.
INSTANT POT CHICKEN MARSALA
If you never had Chicken Marsala in your life, you are missing out. This easy dish is packed with flavor! Skillet-seared chicken is simmered in mushrooms, garlic and wine sauce that is like nothing else. Now, I can make it easily in my Instant Pot and the flavor is even more intense. You can use chicken breast, boneless thighs or bone-in skin-on chicken thighs to make this. I think even pork cutlets will work!
Instant Pot Chicken Marsala Ingredients:
- chicken breasts
- mushrooms
- Marsala wine
- chicken stock
- onion
- garlic
- flour
- cornstarch
- salt and pepper
How to make Instant Pot Chicken Marsala?
This dish is very simple to make. You need to brown the chicken first, then make the sauce base and pressure cook everything together. The last step is to thicken the sauce and serve this delicious dish!
Brown the Chicken Cutlets
- Cut each chicken breast lengthwise into two cutlets, season with salt and pepper and dredge in flour.
- Brown in olive oil, right in your Instant Pot. Remove onto a plate.
- Add garlic, onion and mushrooms to your Instant Pot and saute until fragrant.
Make the Marsala Sauce:
- Add chicken stock and Marsala wine to the veggies in your pressure cooker.
- Close the lid, set valve to sealing and set the timer to 7 minutes.
- Once the cooking time is done, remove chicken cutlets onto a plate and thicken the sauce by adding cornstarch mixed with water.
Can I use chicken thighs to make this dish?
Yes! You can use boneless chicken thighs and keep the cooking time the same or use bone-in skin-on chicken thighs and increase the time to 12 minutes.
What to Serve with Instant Pot Chicken Marsala?
This dish can be served over rice, noodles, mashed potatoes or roasted potatoes. We enjoyed it with my Easy Oven-Roasted Potatoes and it was fantastic!
Marsala Wine Substitutes:
Marsala wine has a distinct flavor and I highly recommend using it in this dish. You can find it next to cooking wines and vinegar in your grocery store. Some cooks recommend the following substitutes:
- dry sherry
- grape juice with a little bit of brandy
- dry white wine with brandy
More Easy Instant Pot Chicken Dinner Recipes:
For more pressure cooker recipes, feel free to browse our Instant Pot Category.
To learn more about the Instant Pot, check out my Guide for Beginners. Also, learn how to fix and prevent the “burn” message in my Instant Pot Burn Message post.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Chicken Marsala
Ingredients
for the chicken:
- 2 medium chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
for the sauce:
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- ½ cup chopped onion
- 8 oz. white or baby Bella mushrooms
- ½ cup chicken stock
- ½ cup Marsala wine
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Make sure that your stainless steel insert is in your Instant Pot. Press "saute" setting and wait 2 minutes.
- Add oil and butter to your Instant Pot and let it melt.
- Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.
- Brown each chicken cutlet on each side. Remove onto a plate.
- Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.
- Press "cancel/off" button. Add chicken stock and wine to vegetables. Stir well.
- Place chicken in the sauce. Close the lid, set valve to "sealing" positions (the newer IP models do it on their own).
- Make sure the IP is set to cook at HIGH pressure. Set timer to 7 minutes.
- The IP will beep and it will start coming to pressure. That can take about 5 minutes.
- Once the timer is done, press "cancel/off" button and let the Instant Pot release pressure naturally.
- Once the pressure pin drops, carefully open the lid away from your face.
- Remove the chicken and set on a plate.
- Mix cornstarch with water and add to the sauce. Stir and let it sit for a few minutes to thicken.
- Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.
Charlene Powers says
So loved this recipe. Turned out perfect. Made the house smell wonderful as it cooked. I followed directions exactly. I noticed some comments about gravy not thickening. I wonder if it was from using chicken broth instead of chicken stock. Stock is thicker than both so if using broth, add a little more cornstarch.
Anna says
Thank you for making my recipe, Charlene! I am so glad you enjoyed it!
Sharon says
First recipe I ever made in my InstaPot and it was a hit! I’ll be making it again and again!
Tes says
Wonderful easy dish
Barb says
Can rice or potatoes be cooked in the Instant pot above the chicken at the same time
Lubarsky Teresa says
I’m going my this for my son’s family this weekend. Other than salt pepper onions I don’t read any spices listed although I can see green spices on the chicken.
Please help
Teresa
Anna says
Hi Teresa! The green garnish you see in my photos is chopped parsley. I hope this helps!
Arrie says
I’ve made this recipe a few times, and it’s delicious! I’d like to make it again today, but because of some plans that lead right up til dinner time, I’d like to make it using the slow cooker function. Any advice/ideas for how to make this using the slow cooker function on the instant pot?
Anna says
Hi Arrie! I never tested this recipe on a slow cooking setting. If you are trying it, keep in mind low = keep warm, medium = low heat and high = high heat. I hope this helps!
Jan P says
Just came across this recipe. I love Chicken Marsala. I should be able to adapt directions for Instant Pot to my similar Fagor Multi-Pot. BUT I have a couple of questions:
1) although I am not gluten intolerant, I eat almost totally gluten-free and in any case don't use white flour. I have had inconsistent results when substituting gluten-free flours for thickening in sauces and gravies. Any suggestions for gluten-free flour for thickening in this recipe?
2) For the nutritional info to be accurate, one needs to know approximate weigh of the chicken but there is no equivalent listed. I am estimating weight 1 pound for for 2 large boneless breasts (raw); but depending on the chicken it could be almost 1.5 lbs. What weight was used in the recipe to compute nutritional info?
Thank you!!
Anna says
Hi Jan! If you can't use flour, I recommend cornstarch. It will work for thickening perfectly! As far as the nutritional info goes, it is only an estimate and not a guarantee. I recommend using a guide you are familiar with. I hope this helps!
Timothy Kaczmarek says
You can use one or two cans of mushrooms, drained, instead of the ones in the recipe. They work just fine, taste the same and saves you a lot of extra time. Same for onions, you can use frozen bagged onions--saves time and same taste, but DO NOT skimp on the Marsala wine!!! Made this and definitely don't skimp on the wine (family likes sweet Marsala), or the chicken stock, which I made with 'Better than Bullion' roasted chicken base. Damn good dinner and recipe!!
Ali Cooking says
Better than bouillion ROCKS, makes every soup or stock recipe amazing (and it's super healthy too) - buy it religiously from costco!
Donald S Bennett says
Very good recipe, chicken turned out very tasty, the next time I make this dish i will increase the wine to a full cup and the chicken stock to a full cup, there was very little sauce at the end of cooking.
Anna says
Thank you so much, Donald!
marsha l masi says
Can you use this with veal cutlets? I think it will work. Gonna try and only cook it for 3 minutes as someone suggested when cooking thin chicken cutlets. I will let you know. Thanks for a great recipe.
Anna says
Hi! I did not test this recipe with veal cutlets so I can't guarantee the result. Let me know if you make it!
Melissa says
I've never made chicken marsala before, but enjoy it at a restaurant. Do I buy the wine in the cooking aisle near the vinegars? Or from the wine section? Does the bottle go bad once opened, since I would only be using it for this recipe?
S. Watson says
Marsala wine is a distilled wine that doesn’t go bad. You can cook with it and store the leftovers until you want to use it again, whenever that may be. It is sold in the wine department of your store. I don’t think you would find it with the vinegars.
Pam says
I found it in the vinegar aisle at my Food Lion.
Mary Farrington says
Do not buy a cheap wine with the vinegars. Use a quality dry Marsala wine from the wine department. And use a “dry” wine as opposed to a “sweet” wine. It makes a huge difference.
Tony says
If you use the marsala cooking wine sold near the vinegars, it works very well, and after the bottle is opened, you can keep it in the fridge without worry of the taste changing.
Beth H. says
Can't wait to try this - I'm going to use a combination of chicken breast (for my husband) and thighs (for myself and my daughter). I did something similar in the IP yesterday, and my husband thought it tasted like the basis for chicken marsala!
Patty says
The sauce didnt thicken up. I followed the recipe to a t. Very tasty and chicken tender.
Pamela says
Made this tonight and it was positively swoon-worthy.! The sauce is incredibly creamy, in spite of there being no cream in it. I used all olive oil for the sauteing to make it totally dairy free. Thanks for this fabulous recipe. Definitely a keeper!
Barbara M says
This was sooo good and very easy to make. I’ll never make it in the slow cooker again!
Kat says
OMG!! This was FANTASTIC!!! Yum yum YUM!!! Thank you for posting this recipe, I will be back for more!! I didn’t add or take away anything, used sweet Marsala, and posted this on Facebook twice! ❤️
Nancy M says
What type of marsala wine do u recommend? Sweet or dry? And onions, too?
Nelly says
Hi, If I wanted to make mashed or roasted potatoes with this dish, do I put the pototatoes in a steamer basket on top of the chicken so they both cook together. Will the potatoes be done at the same time as the chicken?
Cathy says
How would I use heavy whipping cream instead of cornstarch for the sauce?
Melissa says
You would have to reduce the sauce by quite a lot to get it to thicken (like an alfredo) , and still delish!!
Allyson says
What can you use in place I’d wine?
Lorraine says
I made this with dry sherry (not cooking sherry) and it was delicious.
Anna says
Awesome! Thank you, Lorraine!
brenda hilley says
Chicken marsala is my favorite meal in the whole world! After attempting it with mixed success the old fashioned way (consider myself a fair cook) I can't wait to try this recipe! My boyfriend has never had chicken marsala... WHAT? So guess who's going shopping for ingredients tomorrow? Thank you for sharing!
Anna says
Hi Brenda! That's wonderful! I am so excited for you to try it! I hope you both love it. Let me know!
Ana Bautista says
Came out sooo good!!! I doubled up the recipe since I was cooking for a family of 5. My kids and I loved it! Will be making again.
Anna says
That's absolutely fantastic! Thank you so much, Ana!
Dave says
Hello.. On Step 4 it states, "Brown each chicken cutlet on each side. Remove onto a plate." How long do you brown the chicken breasts in the Instant Pot for this step? Thanks!!!
Anna says
Hi Dave! Just long enough to get that golden color on each side, about 2 to 3 minutes. See my step photos for reference. Hope this helps!
Liz says
Hi,
Do you add the browned cutlets that were set aside back into the pot when you add the chicken stock and wine to the veggies in the IP?
Anna says
Hi Liz! See step 7 in the recipe box.
Cindy says
What if I wanted to add fresh broccoli to this? When would I put it in?
The Future Mrs. Shipman says
I've not made this particular recipe, but I've made dishes similar in the Instant Pot and if I were to add fresh broccoli, I'd add it after the chicken is removed from the sauce, use the saute function to bring the sauce to a boil, let it cook to just under how done I want it and then follow the recipe to thicken the sauce. Remember, the time spent in the pot while the sauce thickens will continue to cook the broccoli. This is why I recommend starting the thickening process when the broccoli is *almost* done to your liking.
Laura says
How long does it take to naturally release?
Jessica says
Can you double/triple the recipe? Would you add time? I am newer to the instapot world. Thanks!
Kim says
I tried this one last nigh and, OH MY GOODNESS! It is SOOO good! Next time I may double the sauce though—it was THAT good!
Sheri says
I was thinking of increasing the chicken stock and adding wild blend rice. Would this work, and would I have to increase my cooking time?
Anna says
Hi Sheri! I never tested it with rice so I can't tell what the final result will be.
Sheri says
I did add extra chicken stock and wild rice. I removed the chicken within the time on the recipe, but the rice was not completely cooked. I actually continued cooking the rice for approximately 10 more minutes. It was delicious. My husband said it was a keeper!
Page says
Sheri,
How much chicken stock did you add and how much rice and for how long? You said 10 more minutes after the 7.
Thanks, Page
Sarah says
Could you cook the little red potatoes at the same time?
Robyn says
What is the green stuff in the picture? Was that onion? Otherwise, this was delicious and easy.
Anna says
Hi Robyn! It's garnished with chopped parsley. I am so glad the dish was a success!
Lindsay says
Hi,
I can not wait to make this recipe, trying it tonight. Just wondering if you have to do a natural release instead of quick release?
Thanks!
Lindsay
Anna says
Hi Lindsay! Step 10 instructs to release pressure naturally.
Lydia says
I had the same question. Natural release recipes usually include a time of 5-15 min. I guess I’ll take the middle road and do 10min.
Pamela says
Definitely let it do natural release! I was rushing and found out the hard way that quick release was a bad idea...there was marsala sauce splattered all over the place that came through the valve. Ooops.
Sue says
Delicious results. Made a lot of juice. Probably should have drained off some of it.
jamtechez says
Since we don't drink, what can I use instead of the wine?
JLC says
Alcohol cooks off, only for taste.
Kelley says
I made this tonight I used 4 breasts and 5 chicken tenderloins. After cooking them for 8 minutes there was no liquid left in the pot, I guess I should have increased the liquids. I took the chicken out and on saute I added more masala wine,butter and chicken broth then the slurry. I had to add more chicken broth and water because it came out a little strong. I didn't want to get my family drunk eating dinner. Lol. The chicken masala was very good and so much easier than on the stove. Everyone loved it and this is my new way to make chicken marsala!!😊
Anna says
Thank you so much for trying my recipe, Kelley! I am so glad it was a hit!
Chris says
This is the third dish I tried in my instant pot. It was great. The sauce thickened up great. So easy and so delicious. Will definitely make it again. Thank you
Anna says
Awesome! Thank you so much, Chris!
Andrea says
This was delicious but my sauce never really thickened up it was really runny.. can you suggest what I may have done wrong or what I can do to fix it
Louise says
You can mix another tablespoon or two of cornstarch with a little cold water and add in to saute until thickened.
Marina says
I substituted coconut flour for regular flour when making the cutlets and that lead to a sauce that was grainy. It didn't affect the flavor, though, that was delicious!
Sarah says
This was my second instant recipe. It was great, but my IP didn’t manually pressure release. Do you know why it would do that?
Lisa Gabledon says
If i double the recipe or don’t cut the breast into filets how would I adjust the time?
Anna says
Hi Lisa! The general rule is that the cooking time stays the same. You can add 2 more minutes to be safe.
Linda says
Could you use a dry white wine instead of Marsala wine?
LuAnn Gallagher says
white wine will be fine but now you will lose the "deep" flavor profile. If you have whit wine make a picata.
Wanda says
How do you get the sauce to look brown like the picture? I’m wondering if I did not sauté the mushrooms and onions long enough .
Kristen says
I just got an instant pot for Christmas and I’ve already made this recipe twice! Very easy and so tasty. A lot of the ingredients are already in the pantry. Favorite way to serve this is over egg noodles 🙂
Anna says
Thank you so much, Kristen! I am so glad the chicken was a hit!
Daniel Berman says
Now that was good. Oh my. I did double the wine and chicken stock but everything else I followed exactly as you lay out. So delicious. Thank you!!!
Anna says
Thank you so much for trying my recipe, Daniel!
Linda says
Do I increase the cooking time if my thighs are frozen
Libbi says
It would be helpful if you would give an estimate of how long it will take to release pressure.
Libbi says
Oops I found it haha thanks!
Anna says
Glad you found it, Libbi!
Kimball says
About 10 minutes on my DUO
Angela says
One of my first instant pot recipes. Easy to follow recipe and hubby and kids loved it.
Jessica says
if I double the recipe, will I have to adjust the time?
Tarah says
I’d love to know this, too!
Marge says
No, it just may take longer to come to pressure.
Steph says
WAs this made in a 6 qt? I have a 3 qt should I adjust anything? Thanks 😊
Anna says
Hi Steph! Yes, I used a 6qt IP. If the chicken breasts will fit in your 3qt, then you should be fine.
Courtney says
Delicious! I doubled the sauce after reading xomments. This is a new family favorite!!!
Anna says
Thank you so much, Courtney! I am so glad it was a hit!
Lilia says
First time with this recipe and using the IP, sauce was a bit watery, will modify with less liquid for next time. Otherwise, meal was tasty.
Louise says
Or you can add more cornstarch to cold water and saute until thickened.
Lil says
Can frozen chicken pieces be used, and will it affect cook time?
Kim says
I like thing chicken breasts. Would you keep the same cooking time or do a minute or two less? Thank you!
Anna says
Hi Kim! If you are using thin chicken breast, you can cut down the cooking time to 3 minutes. Hope this helps!
Nicole says
This was my first attempt at an IP recipe & it was super easy & delicious! I doubled the sauce recipe but other than that I followed the recipe exactly! Yum!
Anna says
Awesome! Thank you so much, Nicole! I hope you will try more of my Instant Pot recipes!
Marnie says
Delicious!
Anna says
Thank you, Marnie!
Jackie says
The flavor was good, but the sauce was way lighter than in the picture. Not sure why? I used white mushrooms instead of Bellas but can’t imagine that’s why. First try, but we’ll definitely make it again. Just wish the sauce looked like the picture. I guess it could also be because I bought Marsala “wine sauce” in the olive oil section of the grocery store.
Lori says
Thats the only place i found it too!! Hmmmmmmm
Muttsrule says
Wow! I made this tonight without marsala (yeah, I know...) I used more stock to replace the marsala and doubled the sauce. I used a fair bit of Italian seasoning. Served it over rice but I think mashed potatoes would be ideal. FABULOUS! Thank you, Anna!
Anna says
That's wonderful! I absolutely love that you adapted the recipe. I can't wait to try it myself!
Jennifer says
Do you use dry or sweet marsala for this recipe?
Muttsrule says
Dry. Unless you want it sweet.
Jennifer says
If I wanted to use chicken tenders how long would I cook them?
Regina says
I made this the other night and it was really good. I used a mixture of shiitake mushrooms and baby portobellos. Delicious!
Anna says
Thank you so much, Regina!
Nancy says
I just made this and for myself I would increase the wine amount as I didn’t even taste it but I like my Marsala to taste like Marsala. It was delicious anyhow and I didn’t need to thicken sauce at all.
Winner winner chicken dinner
Anna says
Thank you for trying my recipe, Nancy!
Becky says
I saw your substitutes for Marsala wine. I only have Barefoot brand Merlot. Will that work or can I add something with it to give the same or similar flavor? Thanks
Kathi Wolf says
How would I make this keto friendly?
Loann says
Followed the recipe as is and it's delicious! next time, I’m going to triple the recipe!
Anna says
Yay! I am so glad you like it, Loann! Thank you for giving it a try!
Sandy says
What do I cook at if I want to throw some fresh green beans in at the end?
Anna says
Hi Sandy! Green beans cook really fast in the Instant Pot and since you need to let the Instant Pot release the pressure naturally, it will overcook the beans. I would just steam them in the microwave and serve on the side.
betty says
If I double the chicken, do I double the ingredients and cooking time? Would like leftovers.
Anna says
Hi Betty! You can double the chicken and sauce ingredients, but the cooking time stays the same. Let me know how you like it!
Kaci says
I cannot wait to try this recipe!
Anna says
I hope you love it, Kaci!
Donna Murphy says
wonder if I can make this gluten free- just omit the flour?
Anna says
Hi Donna! Yes, you can skip the flour or use gluten-free flour, like rice flour. Hope this helps!
Kellie Hemmerly says
Always searching for recipes for my Instant Pot and this one is a winner! So easy and flavorful....a hit with the kids, too!
Anna says
Thank you so much, Kellie!
Becky Hardin says
Adding this delicious dish to my must makes! Looks like it will be a huge hit at my house.
Anna says
Thanks, Becky!
Krissy Allori says
Yay! I love having new instant pot recipes to try.
wilhelmina says
This turned out perfectly! Thanks for the delicious, easy dinner!
Natasha says
This looks so incredibly delicious!! On the meal plan for next week!