This Instant Pot Chicken Marsala is made with juicy chicken cutlets that are 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.
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Why You'll Love This Dish
If you never had Chicken Marsala in your life, you are missing out. This Italian-American dish is easy to make and packed with flavor! I browned the chicken first, then made the sauce base and pressure-cooked everything together. Lastly, I thickened the sauce and served this delicious dish with pasta or mashed potatoes.
You can use chicken breast, boneless thighs, or bone-in skin-on chicken thighs to make this. I think even pork cutlets will work! It's the sauce that makes the dish. The sweet and nutty Marsala wine, which tastes like dried fruit and brown sugar, has a deep flavor that complements the mushrooms so well. The chicken is infused with all of the flavors during pressure cooking. The results are outstanding!
If you want to make an easy dish but one that is impressive, try this recipe. You will love it!
Ingredients:
- chicken breasts - I used boneless skinless chicken breasts and sliced each lengthwise to make cutlets.
- mushrooms - For this dish, I prefer baby Bella mushrooms.
- Marsala wine - This wine gives the dish that signature flavor. You can find it in the grocery store, next to cooking wine and vinegar. I used the Holland House brand and it was great!
- chicken stock - Necessary for deglazing the pot and it's the liquid that will allow the Instant Pot to build up pressure. You can use water as well.
- onion and garlic - The veggies add more flavor to the sauce.
- flour - I used it to dredge the chicken just before browning. It creates a beautiful brown color and gives it a nice texture. You can skip it to keep the dish gluten-free.
- cornstarch - Mixed with water, this ingredient will allow us to make a delicious sauce with all of the liquid leftover from cooking the chicken.
How to make Instant Pot Chicken Marsala?
- 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.
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- Add chicken stock and Marsala wine to the veggies in your pressure cooker.
- Close the lid, set the valve to sealing, and set the timer to 7 minutes.
- Once the cooking time is done, remove the chicken cutlets onto a plate and thicken the sauce by adding cornstarch mixed with water.
What to serve with this dish?
This dish can be served over rice, pasta, mashed potatoes, or roasted potatoes. We enjoyed it with mashed potatoes and roasted broccoli. Crusty bread pieces help soak up every last drop of the delicious sauce.
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.
Recipe FAQs:
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.
Both actually! This sweet wine can be sipped on and used in cooking, to make a delicious sauce like we did in the dish above.
Absolutely! Add ½ cup of heavy cream to the simmering sauce and stirring often, cook until creamy and thickened.
More Instant Pot Dinner Recipes:
To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
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
- parsley for garnish
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.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.2 medium chicken breasts, ¼ cup flour, ½ teaspoon salt, ¼ teaspoon black pepper
- 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.1 tablespoon unsalted butter, 3 garlic cloves, ½ cup chopped onion, 8 oz. white or baby Bella mushrooms
- Press "cancel/off" button. Add chicken stock and wine to vegetables. Stir well.½ cup chicken stock, ½ cup Marsala wine
- 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.1 tablespoon cornstarch, 2 tablespoons water
- 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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Sandra McBratney says
Made this recipe with Madeira because it was all I had. Turned out great! Bet any preferred wine would be wonderful, as well. I did add a bit of dried thyme and a few grape tomatoes for color. Pressure cooked 4 large boneless thighs for 14 minutes, as noted, but skipped the cornstarch slurry. Served with white sticky rice instead. Yummy!
Sue says
how is this recipe made on top of a stove?
Jola says
Instant Pot and your recipes are just a revelation!!! Such a great dinner at such a time. Cooking becomes a pleasure
Preston Reid says
My Wife and I loved it. This made movie night 20 times better.
Chris says
Another dish from the Instant Pot that I already put on the list of our favorites
Rhonda says
Gravy didn’t get as thick as we would like but all else 100% YUM
Shanda says
Amazing!!! I wasn’t so sure how I I would like it when I tasted it in the pot (I’ve never had this dish before so I didn’t know what to expect) but paired with creamy mashed potatoes it was magical! We ate every drop of it!
It was sooooo good! My husband was even raving about it and he is pretty hard to please when it comes to dinners sometimes.
Thank you for this recipe! We will definitely be making again soon!
Kristina says
I can’t get enough of this recipe! So, so good. Thank you for sharing a great IP recipe.
Charlene says
My family loved this recipe. Easy to make even for beginner instant pot cooks! My husband said it tasted good enough to be served in a restaurant.
Anna says
Thank you so much, Charlene! I'm so glad it was a hit!
Linda says
We loved The Chicken Marsala. I did use cooking wine and served it with noodles. Will do this recipe again.
Betty says
Easy and delicious! I mixed the corn starch with the chicken broth and instead of water added extra broth. Then I poured it onto the sauteed veggies & let it all cook together. Didn't realize that I was supposed to mix in the cornstarch after it was done cooking but it actually came out perfect! The sauce was nice and thick. So for those that said their sauce was not thick I suggest to put the cornstarch in & let it cook for the 7 minutes instead of after. Will definitely make over & over again! Thanks for the recipe
Vicki Williams says
Loved this recipe and will definitely be making on a regular basis. 😄
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!