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Instant Pot Chicken Marsala Recipe

Featuring Italian cuisine, our Instant Pot chicken marsala recipe makes a delicious dinner that is sure to impress even the pickiest eaters.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: how to make chicken marsala in the instant pot, instant pot chicken marsala, instant pot chicken marsala recipe
Servings: 4 servings
Calories: 494kcal
Author: Luna Regina

Ingredients

  • 24 oz skinless boneless chicken breast
  • 1 tbsp olive oil divided
  • 3/4 tsp salt divided
  • 1/2 tbsp black pepper
  • 1 tbsp unsalted butter
  • 2 tbsp garlic chopped
  • 2 oz onions chopped
  • 8 oz brown mushrooms sliced
  • 2 fl oz Pinot Noir red wine
  • 1/2 cup unsalted chicken broth
  • 1/4 cup milk
  • 4 tbsp heavy cream
  • 12 oz cooked pasta

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.
    Step 1: Season the chicken.
  • 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.
    Step 2: Sear the chicken. Set aside.
  • 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.
    Step 3: Sauté the spices and brown mushrooms.
  • Pour in 2 fl oz Pinot Noir red wine and continue cooking for 2 minutes until the wine has evaporated.
    Step 4: Add the red wine.
  • Return the chicken to the Instant Pot. Season the mixture with the remaining 1/2 tsp salt.
    Step 5: Return the chicken to the pot.
  • Close the lid and set the pot to the ‘Stew Meat’ mode for 7 minutes.
    instant pot meat stew
  • 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.
    Step 7: Stir in the dairy.
  • Garnish with 2 tbsp chopped parsley. Serve hot over boiled pasta.
    Step 8: Garnish with fresh herbs. Serve over pasta.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 33g | Protein: 46g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 150mg | Sodium: 534mg | Potassium: 971mg | Fiber: 2g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg