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!
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.