This Instant Pot Chicken Marsala is a creamy mushroom and chicken dish with lots of rich flavours thanks to the marsala wine.
Ingredients and substitutions
- Butter – unsalted butter is best, but salted butter can be used if it’s all you have on hand. You can also try using your favourite non-dairy substitute.
- Olive oil – or another neutral cooking oil such as canola or avocado oil.
- Chicken cutlets – make your own chicken cutlets by cutting boneless skinless chicken breasts in half lengthwise.
- Salt & pepper – to taste.
- Flour – gluten-free flour such as almond flour can also be used.
- Shallots – white or yellow onions would be good if you don’t have any shallots.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Mushrooms – cremini, button and oyster mushrooms are all great choices for this dish.
- Marsala wine – dry white wine can be used instead. For a non-alcoholic option, use non-alcoholic wine or white grape juice.
- Chicken broth – vegetable broth is the best substitute for chicken broth.
- Heavy cream – use half-and-half or non-dairy cream if needed.
- Parsley – to garnish. Leave this off if you don’t have any on hand.
How to make chicken marsala in the Instant Pot
- Coat the chicken in flour.
- Sauté until lightly browned.
- Add the garlic, shallots and mushrooms.
- Stir in the wine.
- Cook on high pressure for 2 minutes.
- Stir in the cream then serve!
What to serve with chicken marsala
Chicken marsala is delicious with a grain or starch on the side, like rice pilaf, quinoa, potatoes or pasta. A healthy side dish of vegetables would be a nice addition as well.
Consider steaming some mixed vegetables, asparagus, green beans, cauliflower or zucchini to serve along with your chicken marsala. Of course, you could always serve any vegetable that your family enjoys.
Frequently Asked Questions
Chicken marsala is an Italian-American dish made of chicken that’s coated in flour and cooked in a reduced marsala wine sauce with mushrooms.
Chicken marsala sauce is made of reduced marsala or dry white wine with shallots, garlic, mushrooms, chicken broth and heavy cream. Since you’re making it in the Instant Pot, you’ll need to reduce the wine before cooking so the alcohol isn’t too strong, and stir in the heavy cream after the dish has cooked so the cream doesn’t curdle.
This is a delicious dish with a rich and creamy sauce. As the name might imply, marsala wine is a prominent flavour in the sauce. There is also some sweetness from the wine and shallots, and an earthy, umami flavour from the mushrooms.
You can absolutely cook with wine in an Instant Pot. However, when the cooking is done under pressure, be aware that the alcohol will not evaporate during cooking like it would if you were cooking over the stovetop or in the microwave. As a result, there will be a higher concentration of alcohol in this dish. This is why it’s important to sauté the wine before pressure cooking to reduce it.
Storing and reheating
If you have any leftovers, allow them to cool to room temperature, then refrigerate them in an airtight container. They should keep well in the fridge for up to 5 days.
To prevent the chicken from drying out, it’s best to reheat the leftovers in a skillet over medium heat on the stovetop. Cover the pan with a lid as you reheat it to help keep the chicken moist.
If you would like to reheat your chicken marsala in the microwave, be sure to use 50% power to prevent anything from over-cooking and sprinkle some water over top before reheating so the chicken doesn’t dry out.
Can you freeze chicken marsala?
Unfortunately, marsala cream sauce tends to separate during the process of freezing and thawing. Sometimes the sauce will recombine as you reheat it, but the consistency will be a bit grainy, so I wouldn’t recommend freezing this dish.
More Instant Pot chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- I get all my free-range chicken from Butcher Box,conveniently delivered to me frozen.
Instant Pot Chicken Marsala
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 4 chicken cutlets
- salt & pepper, to taste
- 1/2 cup flour
- 3 shallots, diced
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced
- 1 cup marsala or dry white wine
- 1/2 tsp each salt & pepper
- 1/2 cup chicken broth
- 2 tbsp heavy cream
- Parsley, for garnish (optional)
Instructions
- Turn Instant Pot to saute mode, then add butter and olive oil. Season chicken with salt & pepper, then coat in flour.
- Saute chicken for 1-2 minutes per side until lightly browned. Remove chicken, then add in shallots, garlic and mushrooms, sauteeing until liquid releases from mushrooms.
- Stir in wine and salt & pepper, bringing to a boil and cooking until reduced by half. Turn off saute mode, then add chicken broth and chicken back to pot.
- Place lid on Instant Pot, press the pressure cook button and set to high, then cook for 2 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then let the Instant Pot do a quick release of the pressure. Open the lid when pressure gauge has dropped and the lid opens easily. Stir in heavy cream.
- Serve chicken marsala with side dish of choice, garnishing with parsley if desired. Enjoy!
