Instant Pot Chicken Marsala
This Instant Pot Chicken Marsala is a creamy mushroom and chicken dish with lots of rich flavours thanks to the marsala wine.
Servings: 4 servings
Calories: 394kcal
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!
Video
Notes
For an alcohol-free version, use alcohol-free wine or white grape juice.
Make your own chicken cutlets by slicing chicken breasts in half lengthwise or use chicken thighs and pound them with a mallet.
Store the leftovers in the fridge for up to 5 days then reheat the leftovers in a pan on the stovetop.
Nutrition
Calories: 394kcal | Carbohydrates: 15g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 344mg | Potassium: 1118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 2mg