Instant Pot Chicken Marsala
Tender chicken breasts cooked with mushrooms in a marsala wine and cream sauce. Ready in under 30 minutes.
Ingredients
Method
Completed steps 0
Season chicken breasts on both sides with salt, pepper, and 1 tsp Italian seasoning. Switch pot to sauté mode and melt 2 tbsp butter with 2 tsp oil.
Sear chicken 2–3 minutes per side, then transfer to a plate.
Melt remaining 1 tbsp butter in pot, add garlic and mushrooms, sauté 1–2 minutes until fragrant, then stir in remaining ½ tsp Italian seasoning.
Pour in chicken broth and marsala wine, then return chicken to pot.
Lock lid in sealed position with vent turned to seal.
Cook on high pressure for 8 minutes.
Quick release pressure by moving vent to venting position. Once float valve drops, remove lid. Transfer chicken to a plate and cover.
Switch pot to soup mode. Season with 1 tsp salt and ¼ tsp pepper. Whisk cold water and cornstarch together until smooth, then whisk into pot. Turn off heat once sauce thickens. Stir in heavy cream if using.
Pour mushroom sauce over chicken and serve.
Notes
Pound chicken breasts to even thickness for consistent cooking.
Use low-sodium broth to control salt level; marsala wine reduces during cooking.
Serve over rice, pasta, or mashed potatoes to catch the sauce.
Calories: 491 kcal · Carbs: 19 g · Protein: 50 g · Fat: 16 g · Sodium: 1086 mg · Fiber: 1 g · Sugar: 6 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.