Instant Pot Chicken Marsala Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (15)
- 24 oz skinless boneless chicken breast
- 8 oz brown mushrooms sliced
- 2 oz onions chopped
- 2 fl oz Pinot Noir red wine
- 1/4 cup milk
- 4 tbsp heavy cream
- 1 tbsp unsalted butter
- 1/2 cup unsalted chicken broth
- 2 tbsp garlic chopped
- 1 tbsp olive oil divided
- 1/2 tbsp black pepper
- 3/4 tsp salt divided
- 12 oz cooked pasta
- 1/2 tsp paprika
- 2 tbsp parsley chopped
INSTRUCTIONS
Season 24 oz chicken breast with 1/2 tbsp olive oil, 1/4 tsp salt, 1/2 tbsp black pepper, and 1/2 tsp paprika. Set aside.
Turn the Instant Pot to the ‘Sauté’ mode and heat 1/2 tbsp olive oil. Add the seasoned chicken cubes to the pot and sear both sides of the meat for about 5 minutes.
Transfer the chicken to a plate. Melt 1 tbsp butter and add 2 tbsp garlic and 2 oz onions to the pot. Sauté the spices for 1 minute or until the onions are translucent and the garlic is fragrant. Add 8 oz brown mushrooms and stir fry for another 3 minutes.
Pour in 2 fl oz Pinot Noir red wine and continue cooking for 2 minutes until the wine has evaporated.
Return the chicken to the Instant Pot. Season the mixture with the remaining 1/2 tsp salt.
Close the lid and set the pot to the ‘Stew Meat’ mode for 7 minutes.
Naturally release the pressure before opening the lid. Stir in 1/2 cup chicken broth, 1/4 cup milk, and 4 tbsp heavy cream. Set the ‘Sauté’ mode and cook to thicken the sauce for about 5 minutes.
Garnish with 2 tbsp chopped parsley. Serve hot over boiled pasta.
