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    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Chicken Marsala

    Instant Pot Chicken Marsala

    Published: Aug 16, 2019 · Modified: May 30, 2022 by Anna 130 Comments · This post may contain affiliate links.

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    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.

    Chicken Marsala in a white bowl.

    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

    Ingredients for Chicken Marsala dish.

    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.

    Step one on how to make Instant Pot chicken Marsala.

    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.

    Instant Pot Chicken Marsala in the pressure cooker.

    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

    Instant Pot Chicken Marsala in mushroom sauce, in a white serving bowl.

    More Easy Instant Pot Chicken Dinner Recipes:

    • Instant Pot Sweet Garlic Chicken
    • Instant Pot Chicken Breast
    • Instant Pot Whole Roasted Chicken

    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 in the pressure cooker.

    Instant Pot Chicken Marsala

    Author: Anna
    Incredibly juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes!
    4.80 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 7 mins
    natural pressure release 10 mins
    Total Time 27 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 329 kcal

    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.

    Notes

    You can use bone-in skin-on chicken thighs to make this dish. Increase cooking time to 12 minutes.
    For boneless chicken thighs, the cooking time stays the same.

    Nutrition

    Calories: 329kcal | Carbohydrates: 18g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 474mg | Potassium: 769mg | Fiber: 1g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 3.5mg | Calcium: 25mg | Iron: 1.1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Charlene Powers says

      February 14, 2023 at 11:55 pm

      5 stars
      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.

      Reply
      • Anna says

        February 25, 2023 at 11:05 pm

        Thank you for making my recipe, Charlene! I am so glad you enjoyed it!

        Reply
    2. Sharon says

      October 26, 2022 at 7:35 pm

      5 stars
      First recipe I ever made in my InstaPot and it was a hit! I’ll be making it again and again!

      Reply
    3. Tes says

      October 21, 2022 at 6:36 pm

      5 stars
      Wonderful easy dish

      Reply
    4. Barb says

      February 02, 2022 at 6:32 am

      Can rice or potatoes be cooked in the Instant pot above the chicken at the same time

      Reply
    5. Lubarsky Teresa says

      December 16, 2021 at 1:36 pm

      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

      Reply
      • Anna says

        December 16, 2021 at 3:16 pm

        Hi Teresa! The green garnish you see in my photos is chopped parsley. I hope this helps!

        Reply
    6. Arrie says

      October 29, 2021 at 9:00 pm

      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?

      Reply
      • Anna says

        November 01, 2021 at 11:25 am

        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!

        Reply
    7. Jan P says

      October 16, 2021 at 12:12 pm

      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!!

      Reply
      • Anna says

        October 21, 2021 at 10:38 pm

        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!

        Reply
    8. Timothy Kaczmarek says

      October 11, 2021 at 2:13 am

      5 stars
      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!!

      Reply
      • Ali Cooking says

        November 22, 2021 at 6:36 pm

        5 stars
        Better than bouillion ROCKS, makes every soup or stock recipe amazing (and it's super healthy too) - buy it religiously from costco!

        Reply
    9. Donald S Bennett says

      July 14, 2021 at 1:28 pm

      5 stars
      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.

      Reply
      • Anna says

        July 18, 2021 at 10:51 pm

        Thank you so much, Donald!

        Reply
    10. marsha l masi says

      March 11, 2021 at 2:01 pm

      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.

      Reply
      • Anna says

        March 13, 2021 at 3:06 pm

        Hi! I did not test this recipe with veal cutlets so I can't guarantee the result. Let me know if you make it!

        Reply
    11. Melissa says

      January 17, 2021 at 5:57 pm

      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?

      Reply
      • S. Watson says

        January 18, 2021 at 12:05 am

        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.

        Reply
        • Pam says

          January 28, 2021 at 6:12 pm

          I found it in the vinegar aisle at my Food Lion.

          Reply
          • Mary Farrington says

            March 16, 2021 at 11:46 pm

            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.

            Reply
      • Tony says

        September 18, 2021 at 11:19 am

        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.

        Reply
    12. Beth H. says

      January 05, 2021 at 8:45 am

      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!

      Reply
      • Patty says

        January 10, 2021 at 6:51 pm

        The sauce didnt thicken up. I followed the recipe to a t. Very tasty and chicken tender.

        Reply
    13. Pamela says

      January 03, 2021 at 8:56 pm

      5 stars
      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!

      Reply
    14. Barbara M says

      December 14, 2020 at 3:18 pm

      5 stars
      This was sooo good and very easy to make. I’ll never make it in the slow cooker again!

      Reply
    15. Kat says

      October 08, 2020 at 8:05 am

      5 stars
      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! ❤️

      Reply
    16. Nancy M says

      September 29, 2020 at 12:18 pm

      What type of marsala wine do u recommend? Sweet or dry? And onions, too?

      Reply
    17. Nelly says

      September 02, 2020 at 3:02 pm

      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?

      Reply
    18. Cathy says

      August 21, 2020 at 4:25 pm

      How would I use heavy whipping cream instead of cornstarch for the sauce?

      Reply
      • Melissa says

        November 25, 2020 at 11:39 am

        You would have to reduce the sauce by quite a lot to get it to thicken (like an alfredo) , and still delish!!

        Reply
    19. Allyson says

      August 15, 2020 at 10:02 pm

      What can you use in place I’d wine?

      Reply
    20. Lorraine says

      July 02, 2020 at 2:26 pm

      5 stars
      I made this with dry sherry (not cooking sherry) and it was delicious.

      Reply
      • Anna says

        July 03, 2020 at 1:22 pm

        Awesome! Thank you, Lorraine!

        Reply
    21. brenda hilley says

      July 01, 2020 at 2:47 pm

      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!

      Reply
      • Anna says

        July 02, 2020 at 12:39 am

        Hi Brenda! That's wonderful! I am so excited for you to try it! I hope you both love it. Let me know!

        Reply
    22. Ana Bautista says

      June 30, 2020 at 6:32 pm

      5 stars
      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.

      Reply
      • Anna says

        July 02, 2020 at 12:40 am

        That's absolutely fantastic! Thank you so much, Ana!

        Reply
    23. Dave says

      April 24, 2020 at 9:38 am

      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!!!

      Reply
      • Anna says

        April 24, 2020 at 4:39 pm

        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!

        Reply
      • Liz says

        December 28, 2020 at 5:26 pm

        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?

        Reply
        • Anna says

          January 01, 2021 at 5:19 pm

          Hi Liz! See step 7 in the recipe box.

          Reply
    24. Cindy says

      April 07, 2020 at 1:00 am

      What if I wanted to add fresh broccoli to this? When would I put it in?

      Reply
      • The Future Mrs. Shipman says

        April 13, 2020 at 3:48 pm

        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.

        Reply
    25. Laura says

      April 01, 2020 at 5:48 pm

      How long does it take to naturally release?

      Reply
    26. Jessica says

      March 30, 2020 at 12:08 pm

      Can you double/triple the recipe? Would you add time? I am newer to the instapot world. Thanks!

      Reply
    27. Kim says

      March 03, 2020 at 10:11 pm

      5 stars
      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!

      Reply
    28. Sheri says

      February 27, 2020 at 2:49 pm

      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?

      Reply
      • Anna says

        March 02, 2020 at 6:34 pm

        Hi Sheri! I never tested it with rice so I can't tell what the final result will be.

        Reply
        • Sheri says

          March 10, 2020 at 9:42 pm

          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!

          Reply
          • Page says

            July 22, 2020 at 9:01 am

            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

            Reply
        • Sarah says

          April 23, 2020 at 3:09 pm

          Could you cook the little red potatoes at the same time?

          Reply
    29. Robyn says

      February 19, 2020 at 7:39 pm

      5 stars
      What is the green stuff in the picture? Was that onion? Otherwise, this was delicious and easy.

      Reply
      • Anna says

        February 22, 2020 at 11:51 pm

        Hi Robyn! It's garnished with chopped parsley. I am so glad the dish was a success!

        Reply
    30. Lindsay says

      February 19, 2020 at 10:56 am

      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

      Reply
      • Anna says

        February 19, 2020 at 7:10 pm

        Hi Lindsay! Step 10 instructs to release pressure naturally.

        Reply
        • Lydia says

          March 29, 2022 at 6:06 pm

          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.

          Reply
      • Pamela says

        January 03, 2021 at 8:53 pm

        5 stars
        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.

        Reply
    31. Sue says

      February 13, 2020 at 8:44 pm

      4 stars
      Delicious results. Made a lot of juice. Probably should have drained off some of it.

      Reply
      • jamtechez says

        February 26, 2020 at 8:49 pm

        Since we don't drink, what can I use instead of the wine?

        Reply
        • JLC says

          June 29, 2020 at 7:03 pm

          Alcohol cooks off, only for taste.

          Reply
    32. Kelley says

      February 12, 2020 at 11:55 pm

      5 stars
      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!!😊

      Reply
      • Anna says

        February 13, 2020 at 12:01 am

        Thank you so much for trying my recipe, Kelley! I am so glad it was a hit!

        Reply
    33. Chris says

      February 09, 2020 at 7:40 pm

      5 stars
      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

      Reply
      • Anna says

        February 11, 2020 at 1:18 am

        Awesome! Thank you so much, Chris!

        Reply
    34. Andrea says

      February 05, 2020 at 6:44 pm

      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

      Reply
      • Louise says

        March 01, 2020 at 6:20 pm

        You can mix another tablespoon or two of cornstarch with a little cold water and add in to saute until thickened.

        Reply
    35. Marina says

      January 30, 2020 at 4:42 pm

      5 stars
      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!

      Reply
    36. Sarah says

      January 26, 2020 at 7:21 pm

      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?

      Reply
    37. Lisa Gabledon says

      January 25, 2020 at 1:46 pm

      If i double the recipe or don’t cut the breast into filets how would I adjust the time?

      Reply
      • Anna says

        January 27, 2020 at 6:12 pm

        Hi Lisa! The general rule is that the cooking time stays the same. You can add 2 more minutes to be safe.

        Reply
    38. Linda says

      January 24, 2020 at 8:37 pm

      Could you use a dry white wine instead of Marsala wine?

      Reply
      • LuAnn Gallagher says

        January 26, 2020 at 11:31 am

        white wine will be fine but now you will lose the "deep" flavor profile. If you have whit wine make a picata.

        Reply
    39. Wanda says

      January 17, 2020 at 4:48 pm

      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 .

      Reply
    40. Kristen says

      January 16, 2020 at 7:55 pm

      5 stars
      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 🙂

      Reply
      • Anna says

        January 18, 2020 at 12:54 pm

        Thank you so much, Kristen! I am so glad the chicken was a hit!

        Reply
    41. Daniel Berman says

      January 15, 2020 at 7:17 pm

      5 stars
      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!!!

      Reply
      • Anna says

        January 16, 2020 at 5:21 pm

        Thank you so much for trying my recipe, Daniel!

        Reply
    42. Linda says

      January 13, 2020 at 5:00 pm

      Do I increase the cooking time if my thighs are frozen

      Reply
    43. Libbi says

      January 09, 2020 at 7:37 pm

      It would be helpful if you would give an estimate of how long it will take to release pressure.

      Reply
      • Libbi says

        January 09, 2020 at 7:39 pm

        Oops I found it haha thanks!

        Reply
        • Anna says

          January 11, 2020 at 5:45 pm

          Glad you found it, Libbi!

          Reply
      • Kimball says

        January 13, 2020 at 6:44 pm

        About 10 minutes on my DUO

        Reply
    44. Angela says

      January 05, 2020 at 9:32 pm

      5 stars
      One of my first instant pot recipes. Easy to follow recipe and hubby and kids loved it.

      Reply
    45. Jessica says

      January 02, 2020 at 7:06 pm

      if I double the recipe, will I have to adjust the time?

      Reply
      • Tarah says

        January 06, 2020 at 2:49 am

        I’d love to know this, too!

        Reply
      • Marge says

        January 08, 2020 at 5:01 pm

        No, it just may take longer to come to pressure.

        Reply
    46. Steph says

      December 30, 2019 at 6:03 pm

      WAs this made in a 6 qt? I have a 3 qt should I adjust anything? Thanks 😊

      Reply
      • Anna says

        December 30, 2019 at 6:09 pm

        Hi Steph! Yes, I used a 6qt IP. If the chicken breasts will fit in your 3qt, then you should be fine.

        Reply
    47. Courtney says

      December 29, 2019 at 1:44 pm

      5 stars
      Delicious! I doubled the sauce after reading xomments. This is a new family favorite!!!

      Reply
      • Anna says

        December 29, 2019 at 4:30 pm

        Thank you so much, Courtney! I am so glad it was a hit!

        Reply
    48. Lilia says

      December 17, 2019 at 8:15 pm

      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.

      Reply
      • Louise says

        March 01, 2020 at 6:23 pm

        Or you can add more cornstarch to cold water and saute until thickened.

        Reply
    49. Lil says

      December 16, 2019 at 11:12 am

      Can frozen chicken pieces be used, and will it affect cook time?

      Reply
    50. Kim says

      December 04, 2019 at 7:12 pm

      I like thing chicken breasts. Would you keep the same cooking time or do a minute or two less? Thank you!

      Reply
      • Anna says

        December 06, 2019 at 1:23 am

        Hi Kim! If you are using thin chicken breast, you can cut down the cooking time to 3 minutes. Hope this helps!

        Reply
    51. Nicole says

      November 29, 2019 at 12:40 am

      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!

      Reply
      • Anna says

        December 02, 2019 at 12:57 am

        Awesome! Thank you so much, Nicole! I hope you will try more of my Instant Pot recipes!

        Reply
    52. Marnie says

      November 16, 2019 at 8:24 pm

      5 stars
      Delicious!

      Reply
      • Anna says

        November 16, 2019 at 9:59 pm

        Thank you, Marnie!

        Reply
    53. Jackie says

      November 12, 2019 at 2:27 am

      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.

      Reply
      • Lori says

        January 06, 2020 at 5:53 pm

        Thats the only place i found it too!! Hmmmmmmm

        Reply
    54. Muttsrule says

      November 11, 2019 at 6:36 pm

      5 stars
      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!

      Reply
      • Anna says

        November 11, 2019 at 11:55 pm

        That's wonderful! I absolutely love that you adapted the recipe. I can't wait to try it myself!

        Reply
    55. Jennifer says

      November 11, 2019 at 7:53 am

      Do you use dry or sweet marsala for this recipe?

      Reply
      • Muttsrule says

        November 11, 2019 at 6:37 pm

        Dry. Unless you want it sweet.

        Reply
    56. Jennifer says

      November 11, 2019 at 1:50 am

      If I wanted to use chicken tenders how long would I cook them?

      Reply
    57. Regina says

      October 26, 2019 at 9:08 pm

      4 stars
      I made this the other night and it was really good. I used a mixture of shiitake mushrooms and baby portobellos. Delicious!

      Reply
      • Anna says

        October 28, 2019 at 10:30 pm

        Thank you so much, Regina!

        Reply
    58. Nancy says

      October 25, 2019 at 5:33 pm

      4 stars
      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

      Reply
      • Anna says

        October 25, 2019 at 11:38 pm

        Thank you for trying my recipe, Nancy!

        Reply
    59. Becky says

      October 22, 2019 at 10:52 am

      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

      Reply
    60. Kathi Wolf says

      October 21, 2019 at 7:48 am

      How would I make this keto friendly?

      Reply
    61. Loann says

      October 13, 2019 at 8:52 pm

      5 stars
      Followed the recipe as is and it's delicious! next time, I’m going to triple the recipe!

      Reply
      • Anna says

        October 13, 2019 at 11:20 pm

        Yay! I am so glad you like it, Loann! Thank you for giving it a try!

        Reply
    62. Sandy says

      August 21, 2019 at 12:30 pm

      What do I cook at if I want to throw some fresh green beans in at the end?

      Reply
      • Anna says

        August 21, 2019 at 4:10 pm

        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.

        Reply
    63. betty says

      August 19, 2019 at 2:27 pm

      5 stars
      If I double the chicken, do I double the ingredients and cooking time? Would like leftovers.

      Reply
      • Anna says

        August 20, 2019 at 1:28 pm

        Hi Betty! You can double the chicken and sauce ingredients, but the cooking time stays the same. Let me know how you like it!

        Reply
        • Kaci says

          November 11, 2019 at 2:07 am

          I cannot wait to try this recipe!

          Reply
          • Anna says

            November 11, 2019 at 11:56 pm

            I hope you love it, Kaci!

            Reply
    64. Donna Murphy says

      August 19, 2019 at 7:09 am

      wonder if I can make this gluten free- just omit the flour?

      Reply
      • Anna says

        August 19, 2019 at 11:20 am

        Hi Donna! Yes, you can skip the flour or use gluten-free flour, like rice flour. Hope this helps!

        Reply
    65. Kellie Hemmerly says

      August 17, 2019 at 8:11 am

      5 stars
      Always searching for recipes for my Instant Pot and this one is a winner! So easy and flavorful....a hit with the kids, too!

      Reply
      • Anna says

        August 17, 2019 at 10:24 pm

        Thank you so much, Kellie!

        Reply
    66. Becky Hardin says

      August 16, 2019 at 7:59 pm

      5 stars
      Adding this delicious dish to my must makes! Looks like it will be a huge hit at my house.

      Reply
      • Anna says

        August 17, 2019 at 10:24 pm

        Thanks, Becky!

        Reply
    67. Krissy Allori says

      August 16, 2019 at 6:27 pm

      5 stars
      Yay! I love having new instant pot recipes to try.

      Reply
    68. wilhelmina says

      August 16, 2019 at 3:50 pm

      5 stars
      This turned out perfectly! Thanks for the delicious, easy dinner!

      Reply
    69. Natasha says

      August 16, 2019 at 2:08 pm

      5 stars
      This looks so incredibly delicious!! On the meal plan for next week!

      Reply

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