Effortless Instant Pot Chicken Marsala

Unlock the secret to incredibly succulent chicken and a deeply flavorful sauce with this **Easy Instant Pot Chicken Marsala** recipe. In the hustle and bustle of modern life, finding time for a gourmet meal can be a challenge. That’s where the magic of your Instant Pot comes in! This pressure cooker marvel transforms a classic Italian-American dish into a weeknight wonder, delivering juicy chicken breasts enveloped in a rich, decadent Marsala wine sauce in a fraction of the traditional cooking time. Whether you’re planning a quick family dinner or stocking up on delicious **freezer meals**, this recipe promises restaurant-quality flavor with homemade convenience.

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This classic recipe has been updated and perfected for the Instant Pot, ensuring maximum flavor and ease.

Remember those times you craved the rich, savory taste of Chicken Marsala from your favorite Italian restaurant, perhaps even reminiscing about Olive Garden’s classic version? Well, now you can recreate that beloved experience right in your own kitchen, but with unparalleled speed and simplicity thanks to the Instant Pot. This dish isn’t just a meal; it’s a culinary journey, bringing warmth and comfort to your table with every forkful. Its earthy mushrooms, tender chicken, and complex wine sauce make it an ideal choice for anyone seeking a delightful, home-cooked meal without the lengthy preparation.

Why Instant Pot Chicken Marsala?

The Instant Pot has revolutionized home cooking, especially for dishes that typically require long simmering or intricate steps. For Chicken Marsala, the pressure cooker offers several distinct advantages:

• **Unmatched Speed:** What often takes an hour or more on the stovetop can be achieved in under 30 minutes of active cooking time. The pressure significantly reduces the time needed for the chicken to cook and for the flavors to meld.
• **Tender, Juicy Chicken:** Pressure cooking locks in moisture, ensuring that your chicken breasts emerge incredibly tender and juicy, never dry. This is particularly beneficial for leaner cuts like chicken breast.
• **Deep Flavor Infusion:** The high-pressure environment forces the flavors of the Marsala wine, mushrooms, garlic, and herbs deep into the chicken, creating a more cohesive and rich dish than traditional methods might achieve in a similar timeframe.
• **One-Pot Convenience:** From sautéing to pressure cooking and simmering, everything happens in a single pot. This drastically cuts down on cleanup, making it a true weeknight champion.

This method doesn’t just save time; it elevates the entire dish, making a classic more accessible and even more delicious for the home cook.

Essential Ingredients for a Perfect Chicken Marsala

Crafting the perfect Instant Pot Chicken Marsala relies on a harmonious blend of simple yet potent ingredients. Understanding the role of each component can help you appreciate the magic that unfolds in your pressure cooker:

• **Chicken Breasts:** The star of the show, offering a lean canvas for the rich sauce.
• **Marsala Wine:** The namesake ingredient, providing the unique, complex flavor profile.
• **Mushrooms:** Typically cremini (baby bellas) or shiitake, they add an earthy depth and delightful texture.
• **Garlic & Shallots:** Aromatic powerhouses that form the savory base of the sauce.
• **Chicken Broth & Better Than Bouillon:** These liquids combine to create a robust foundation for the sauce, intensifying the chicken flavor.
• **Heavy Whipping Cream:** Introduced at the end, it adds a luxurious creaminess and richness to the Marsala sauce.
• **Cornstarch Slurry:** The secret to a perfectly thickened, glossy sauce.
• **Olive Oil:** For sautéing and building the initial flavor layers.
• **Seasonings:** Salt, pepper, and your favorite chicken seasoning (like McCormick’s Grill Mates Chicken Seasoning) to enhance the natural flavors of the chicken.
• **Fresh Parsley:** An optional but highly recommended garnish for a burst of freshness and color.

Each ingredient plays a crucial part in building the layers of flavor that make this **Instant Pot Chicken Marsala** an unforgettable meal.

What Type of Chicken to Use

For this delightful Chicken Marsala recipe, we primarily recommend using **skinless, boneless chicken breasts**. Each breast, typically weighing 4-6 ounces, can be prepared in a few ways to ensure even cooking and maximum tenderness:

• **Slicing into Cutlets:** To promote quicker cooking and better sauce absorption, you can slice each chicken breast horizontally in half, creating two thinner cutlets. This method significantly reduces the cooking time and allows the chicken to soak up more of that delicious Marsala flavor.
• **Tenderizing:** For an even more tender result, consider placing the chicken cutlets between two sheets of plastic wrap and gently pounding them with a meat mallet. This not only tenderizes the meat but also creates a uniform thickness, ensuring even cooking.

While chicken breasts are a classic choice, don’t hesitate to **substitute boneless, skinless chicken thighs**. Chicken thighs are inherently more forgiving and moist due to their higher fat content, offering a slightly richer flavor. The great news is that the cook time for chicken thighs in the Instant Pot will remain the same, making this a versatile recipe for your preferred cut of poultry.

How to Make Instant Pot Chicken Marsala: Step-by-Step Guide

Creating this rich and flavorful **Instant Pot Chicken Marsala** is surprisingly simple. Follow these steps to achieve a dish that tastes like it simmered all day:

1. **Initial Sauté & Searing:** Begin by setting your Instant Pot to the “Sauté” function. Once hot, add a tablespoon of olive oil. Season your chicken breasts generously with your chosen chicken seasoning, salt, and pepper. Carefully place the chicken breasts in the hot pot and sear each side for 2-3 minutes until beautifully golden brown. This crucial step develops a rich depth of flavor through caramelization, which forms the foundation of your sauce.
2. **Sauté Aromatics:** Remove the seared chicken from the pot and set it aside. If needed, add a touch more olive oil. Now, add the minced garlic and shallots to the pot. Sauté for 1-2 minutes until they become fragrant and translucent, releasing their aromatic oils. Be careful not to burn the garlic.
3. **Mushroom Magic:** Add the sliced mushrooms to the pot. Sauté them for another 1-2 minutes until they start to soften and release their moisture.
4. **Deglazing for Flavor:** Pour in the chicken broth. Use a wooden spoon or a spatula to scrape up any browned bits that are stuck to the bottom of the pot. This process, known as deglazing, incorporates all those caramelized flavors back into your sauce, preventing a “BURN” notice on your Instant Pot.
5. **Building the Sauce Base:** Add the Marsala wine and, if using, the Better Than Bouillon Chicken Seasoning to the pot. Stir well to combine. This is where the characteristic flavor of Marsala truly begins to develop.
6. **Return Chicken & Pressure Cook:** Carefully place the seared chicken breasts back into the pot, ensuring they are partially submerged in the liquid. Secure the lid on your Instant Pot and set the venting knob to the “Sealing” position.
7. **Pressure Cooking:** Select “Manual” or “Pressure Cook” on High Pressure for 5 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
8. **Natural Release (Partial):** Once the cooking cycle is complete, do not perform a quick release immediately. Allow the steam to release naturally for 5 minutes (NPR 5). This helps the chicken remain tender and prevents it from drying out. After 5 minutes, you can perform a quick release by carefully turning the venting knob to the “Venting” position until all pressure is released and the float valve drops.
9. **Thickening the Sauce:** Carefully open the lid. In a small bowl, whisk together cornstarch and water to create a smooth slurry. Set the Instant Pot back to the “Sauté” function. Add the slurry and the heavy cream to the pot, stirring continuously until the sauce thickens to your desired consistency. If it’s not thick enough, you can make a small additional slurry and add it until perfect.
10. **Serve and Enjoy:** Once the sauce is perfectly thickened, remove the chicken and sauce from the Instant Pot. Garnish with fresh parsley if desired, and serve immediately with your favorite side dishes.

Choosing the Right Marsala Wine

The soul of Chicken Marsala lies in its namesake ingredient: **Marsala wine**. This unique fortified wine hails from Sicily, Italy, and is the cornerstone of this savory dish. When selecting Marsala wine for your recipe, the best choice is typically a **dry Marsala wine**. While sweet Marsala also exists and is used in desserts, the dry variety offers the deep, complex, and slightly smoky flavor that is essential for a truly authentic savory Chicken Marsala.

Dry Marsala wine contributes a rich, nutty, and sometimes caramelized undertone that beautifully complements the chicken and mushrooms. It’s this distinct flavor profile that elevates the sauce from good to extraordinary. You can usually find Marsala wine in the liquor section of your grocery store or at a dedicated wine shop. Investing in a good quality dry Marsala will significantly enhance the depth and authenticity of your dish.

The Difference Between Culinary Wine and Cooking Wine

When preparing a dish like Chicken Marsala, you might encounter two types of wine: standard culinary wine (like a bottle of dry Marsala) and “cooking wine” (often labeled as Marsala Cooking Wine). Understanding the distinction is key to achieving the best flavor for your meal.

• **Culinary Wine (Standard Marsala Wine):** This is the authentic, drinkable wine from Sicily. It’s made for consumption and cooking, offering a pure, unadulterated flavor profile. When used in cooking, its complex notes enhance the dish beautifully as the alcohol cooks off, leaving behind its essence.
• **Cooking Wine (Marsala Cooking Wine):** Typically found near vinegar or in the baking aisle of grocery stores, cooking wine is specifically formulated for culinary use but comes with some significant differences. It often contains added salt, preservatives (like potassium metabisulfite), and sometimes sweeteners. These additions are designed to extend shelf life and avoid alcohol sales restrictions, but they can fundamentally alter the taste of your dish. The added salt means you need to be very careful with seasoning, and the preservatives can sometimes impart an off-flavor that isn’t present in true Marsala wine. While it does contain alcohol, its overall quality and flavor depth are generally inferior to culinary-grade wine.

For a truly exceptional **Instant Pot Chicken Marsala**, I highly recommend using actual dry Marsala wine. The superior flavor it imparts is undeniable. However, if a regular Marsala wine isn’t accessible, Marsala cooking wine can be used as a last resort, but be mindful of its salt content and potential flavor differences.

If you’re looking for a substitute for Marsala wine altogether, you can try combining 1 cup of dry white wine (like Pinot Grigio or Sauvignon Blanc) with 2 teaspoons of sherry. While this will provide some depth, it won’t perfectly replicate the unique taste of true Marsala.

Achieving the Perfect Sauce Consistency

A hallmark of a fantastic Chicken Marsala is its rich, velvety sauce. After pressure cooking, the liquid in your Instant Pot will be flavorful but likely too thin. This is where a **cornstarch slurry** comes into play. To create the ideal thickening agent:

• **Standard Method (Cornstarch Slurry):** In a small bowl, combine 1 part cornstarch with 1 part cold water. Whisk them together until you have a smooth, lump-free mixture. Once your chicken is cooked and removed from the pot, set the Instant Pot to “Sauté” mode. Gradually pour the slurry into the simmering sauce, stirring constantly. The sauce will begin to thicken as it heats. Continue to stir until it reaches your desired consistency – a luscious, coat-the-back-of-a-spoon texture.
• **Low-Carb Alternative (Xanthan Gum):** For those following a low-carb diet, xanthan gum is an excellent substitute. Xanthan gum is a powerful thickener, so a little goes a long way! Start with just ¼ teaspoon of xanthan gum. Take 1-2 tablespoons of the hot Marsala sauce from the pot and place it in a small bowl. Whisk the xanthan gum into this small amount of sauce until it is fully incorporated and thickened. Then, stir this thickened mixture back into the main pot of sauce. Continue stirring until the entire sauce reaches your preferred thickness. Be cautious not to add too much, as it can make the sauce slimy.

Always taste and adjust seasoning after thickening the sauce, as the flavors can concentrate. A perfectly thickened sauce elevates your **Instant Pot Chicken Marsala** to a gourmet experience.

Freezer-Friendly Chicken Marsala: Make Ahead & Enjoy Later

One of the fantastic benefits of this **Instant Pot Chicken Marsala** is its suitability for meal prepping and freezing. Having a delicious, ready-to-heat meal on hand can be a lifesaver on busy days. Here’s how to properly freeze and reheat your Chicken Marsala:

• **Cool Completely:** Before freezing, allow the cooked chicken and sauce to cool completely to room temperature. This prevents ice crystal formation and maintains texture.
• **Portioning:** For convenience, divide the Chicken Marsala into individual or family-sized portions. This makes thawing and reheating much easier.
• **Packaging:** Transfer the cooled chicken and sauce into airtight, freezer-safe containers or heavy-duty freezer bags. If using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Lay bags flat to freeze, which saves space.
• **Labeling:** Don’t forget to label your containers or bags with the dish name and the date it was frozen.
• **Storage Duration:** When properly sealed, Instant Pot Chicken Marsala can be stored in the freezer for up to 3 months.
• **Thawing:** The best way to defrost is to transfer the frozen dish to the refrigerator overnight. For quicker thawing, you can use the defrost setting on your microwave or place the sealed container in a bowl of cold water.
• **Reheating:** Reheat thawed Chicken Marsala gently on the stovetop over medium-low heat, in the microwave, or even in the Instant Pot on “Sauté” mode until heated through. If the sauce seems too thick after reheating, you can stir in a tablespoon or two of chicken broth or water to reach your desired consistency.

With these tips, you can enjoy the exquisite flavors of homemade Chicken Marsala whenever the craving strikes, making it a perfect addition to your **freezer meal** rotation.

Delectable Side Dishes for Chicken Marsala

A well-chosen side dish can truly complement and elevate your **Instant Pot Chicken Marsala**. The rich, savory sauce pairs wonderfully with a variety of accompaniments that can soak up its flavors or provide a refreshing contrast. Here are some excellent choices:

• Instant Pot Southern Green Beans: Tender, flavorful green beans cooked quickly in the pressure cooker, offering a rustic, comforting addition.
• Air Fryer Garlic Green Beans: Crisp-tender green beans with a hint of garlic, providing a vibrant, healthy crunch.
• Instant Pot Mashed Potatoes: Creamy, smooth mashed potatoes are an absolute classic, perfect for absorbing every drop of the delectable Marsala sauce.
• Instant Pot Scalloped Potatoes: Layers of thinly sliced potatoes baked in a rich, cheesy sauce, adding a hearty and indulgent element.
• Keto Low Carb Cauliflower Mash: A lighter, low-carb alternative to mashed potatoes, offering a similar creamy texture without the extra carbs.
• Air Fryer Asparagus: Roasted until tender-crisp, asparagus provides a fresh, slightly earthy complement that balances the richness of the main dish.
• Scalloped Corn: A sweet and savory side that adds a different texture and flavor dimension.
• Roasted Ranch Potatoes: Crispy on the outside, fluffy on the inside, these potatoes bring a zesty kick to the meal.
• **Simple Pasta:** A basic buttered pasta or angel hair pasta is another fantastic choice for soaking up the Marsala sauce.
• **Crusty Bread:** Don’t underestimate the simple pleasure of a good crusty bread to mop up any remaining sauce!

Choose one or two of these sides to create a complete and satisfying meal that perfectly complements your homemade **Chicken Marsala**.

Tips for Success & Creative Variations

To ensure your **Instant Pot Chicken Marsala** is consistently perfect and to inspire you to make it your own, consider these tips and variations:

Tips for Success:

• **Don’t Overcrowd the Pot:** When searing the chicken, work in batches if necessary to avoid overcrowding. Overcrowding lowers the temperature, preventing a good sear and creating steam instead of browning.
• **Deglaze Thoroughly:** This step is crucial. Ensure you scrape up all the browned bits from the bottom of the pot after searing the chicken and sautéing the aromatics. This prevents a “BURN” error and adds immense flavor.
• **Natural Release is Key:** The 5-minute natural release period is important for tender chicken. It allows the pressure to drop gradually, preventing the chicken from becoming tough or dry from a sudden temperature change.
• **Taste and Adjust Seasoning:** Always taste your sauce before serving and adjust salt, pepper, or other seasonings as needed. The flavors can intensify or mellow during cooking.
• **Garnish with Fresh Herbs:** A sprinkle of fresh parsley at the end adds a pop of color and a fresh, herbaceous note that brightens the entire dish.

Creative Variations:

• **Add More Vegetables:** Beyond mushrooms, consider adding thinly sliced bell peppers, spinach (stirred in at the end), or even roasted asparagus to the dish.
• **Herb Boost:** While parsley is classic, experiment with a pinch of fresh thyme or rosemary for additional aromatic depth. Add these herbs during the sautéing of the aromatics.
• **Cheese Finish:** For an extra layer of richness, a sprinkle of freshly grated Parmesan cheese over the top just before serving can be a delightful addition.
• **Spicy Kick:** If you enjoy a bit of heat, a pinch of red pepper flakes added with the garlic and shallots can provide a subtle warmth.
• **Different Proteins:** While chicken is traditional, you could adapt this recipe for pork tenderloin or even a firm white fish, adjusting cooking times as needed.

Experiment with these tips and variations to customize your **Instant Pot Chicken Marsala** to your liking, making it a staple in your meal rotation.

More Take-Out Style Recipes to Try

If you love recreating your favorite restaurant dishes at home with the convenience of an Instant Pot or air fryer, you’re in for a treat! Explore more “take-out style” recipes that bring global flavors directly to your kitchen, often with healthier twists:

• Keto Low Carb Orange Chicken: All the tangy, sweet flavors of classic orange chicken, made low-carb and delicious.
• Keto Beef and Broccoli: A savory, umami-rich dish that’s a staple of Chinese-American cuisine, perfect for a keto diet.
• Chick-Fil-A Chicken Sandwich: Recreate the crispy, juicy goodness of this popular chicken sandwich right in your air fryer.
• Red Lobster CopyCat Shrimp Scampi: Indulge in garlicky, buttery shrimp scampi reminiscent of the restaurant favorite.
• Healthy Pad Thai: A lighter version of the beloved Thai noodle dish, packed with authentic flavors.
• Panda Express Kung Pao Chicken: Spicy, sweet, and savory chicken with peanuts and vegetables, just like your favorite fast-casual spot.
• Instant Pot Teriyaki Chicken: Quick and easy teriyaki chicken with a sticky, sweet-savory glaze, perfect over rice.

These recipes prove that you don’t need to order takeout to enjoy incredible, globally inspired meals. With your kitchen gadgets, homemade deliciousness is just a few steps away!

Explore More Amazing Instant Pot Recipes

The Instant Pot is a versatile kitchen appliance that can handle everything from quick weeknight meals to elaborate dishes. If you’ve enjoyed the ease and flavor of this Chicken Marsala, you’ll love these other incredible **Instant Pot recipes**:

• Instant Pot Risotto: Creamy, perfectly cooked risotto without constant stirring, in a fraction of the time.
• Instant Pot Tuscan Chicken: A rich and creamy chicken dish inspired by the flavors of Tuscany, perfect for a low-carb diet.
• Instant Pot Gumbo: A hearty, flavorful Louisiana classic made easy in your pressure cooker.
• Instant Pot Red Beans and Rice: A comforting and satisfying Southern staple, cooked to perfection in the Instant Pot.

Don’t have an Instant Pot yet, or prefer another method? You can still enjoy the classic flavors of this dish! Check out my Slow Cooker Chicken Marsala recipe for a hands-off approach that yields equally delicious results.

Easy Instant Pot Chicken Marsala

By Brandi Crawford

This Easy Instant Pot Chicken Marsala is made in no time when you use the pressure cooker. These juicy chicken breasts are served with a rich and decadent wine sauce. This meal is perfect for weeknight dinners or freezer meals.

5 from 19 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine Italian

Servings 4 servings

Calories 299 kcal

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Equipment

• Instant Pot

Ingredients

• 4 skinless chicken breasts, 4-6 ounces each
• 1 cup sliced mushrooms Bella or shiitake work great.
• 1 cup dry marsala wine
• 2-3 garlic cloves Minced
• 1 cup Chicken broth
• 2 tablespoons minced shallots
• 2 tablespoons heavy whipping cream
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 teaspoon olive oil
• 1 tablespoon Better Than Bouillon Chicken Seasoning Optional for flavor.
• Chicken Seasoning or rub to taste I like McCormick’s Grill Mates Chicken Seasoning.
• salt and pepper to taste
• 1 tablespoon parsley Optional garnish.

Instructions

• Place the Instant Pot on the sauté function. When the pot is hot, add the olive oil.
• Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes until golden brown.
• Remove the chicken from the pot and set aside. Add the minced garlic and shallots. (Use additional olive oil here if necessary). Cook for 1-2 minutes until fragrant.
• Add the sliced mushrooms. Cook for 1-2 minutes until they start to soften.
• Add the chicken broth to the pot. Deglaze the pot by using a wooden spoon to scrape up any browned bits from the bottom. This adds immense flavor.
• Add the Marsala wine and Better Than Bouillon (if using) to the pot and stir. Add the seared chicken breasts back to the pot.
• Seal the pot with the lid, ensuring the venting knob is in the “Sealing” position. Set the cooking time to Manual (or Pressure Cook) High Pressure for 5 minutes.
• When the pot indicates it is finished, allow the steam to release naturally for 5 minutes (NPR 5). After 5 minutes, perform a quick release of any remaining pressure.
• In a small bowl, combine the cornstarch and water. Whisk together to create a smooth slurry.
• Open the pot. Set the Instant Pot to the sauté function. Add the slurry and heavy cream. Stir continuously until the sauce thickens to your desired consistency. If the sauce does not thicken enough, create an additional small slurry and add it until perfect.
• When the sauce has thickened, remove the chicken and sauce from the pot. Garnish with fresh parsley if desired and serve warm.

Video Guide

Watch the full recipe video here for step-by-step instructions!

Recipe Notes

For an even deeper chicken flavor, I recommend using Better Than Bouillon Chicken Seasoning in conjunction with chicken broth. This step is optional but highly recommended.

Always opt for dry Marsala wine for savory dishes like this. While Marsala cooking wine is an option, be aware of its potential for added salt and preservatives, which can alter the taste.

Marsala wine, originating from Sicily, Italy, is a fortified wine essential to many traditional Italian recipes. For the best flavor, use genuine Marsala wine rather than a cooking wine substitute. Cooking wine can typically be found in the vinegar or baking aisle of most grocery stores.

Cooking wine often contains additional salt, sweeteners, and preservatives. These additives can significantly impact the dish’s final taste, potentially making it saltier or sweeter than intended. While cooking wine does contain alcohol, its flavor profile is generally not as rich or complex as culinary-grade Marsala.

If authentic Marsala wine is unavailable, a suitable substitute can be made by combining 1 cup of dry white wine with 2 teaspoons of sherry. This alternative provides a similar depth but won’t perfectly match the unique notes of Marsala.

Chicken thighs are a great alternative to chicken breasts. They offer a richer flavor and remain incredibly juicy. The cook time in the Instant Pot will stay the same for boneless, skinless chicken thighs.

To make this dish lower in carbohydrates, substitute the cornstarch and water slurry with ¼ teaspoon of xanthan gum. Whisk the xanthan gum into 1-2 tablespoons of the warm Marsala sauce in a separate small bowl until it thickens, then stir this mixture back into the main pot of sauce until the desired consistency is achieved. Be careful, as xanthan gum thickens very quickly.

Nutrition Information

Serving: 1serving
Calories: 299kcal
Carbohydrates: 6g
Protein: 40g
Fat: 13g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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