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.
Servings: 4 servings
- 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
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.
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