The Best Chicken Marsala Made in the Instant Pot

Looking for a recipe for chicken marsala? This is the best chicken marsala recipe and it is made in the Instant Pot, with stove top directions included. This Instant Pot Chicken Marsala is as good as the Olive Gardens but you can make it at home.

The Best Instant Pot Chicken Marsala

Have you ever seen Emeril create his chicken marsala recipe? Have you ever had Olive Garden chicken marsala? If you haven’t them when you make this Instant Pot chicken marsala recipe you are going to get very happy. It is so good.

What is Chicken Marsala?

Chicken Marsala is an Italian dish that is made with chicken, mushroom and marsala wine. It is a fancy dish that works great for a special dish but is easy enough to make as a weeknight dinner. Making Instant Pot Chicken Marsala is even faster.

How do you make chicken marsala in a pressure cooker?

In order to make chicken marsala in a pressure cooker you will first take the flour and seasoning and mix it together. Place it in a freezer bag and add the chicken.

Shake the chicken until it is coated. Next, you will saute the chicken in the Instant Pot on the saute feature. Work in batches if you need to so as to not overcrowd the bottom of the pot. Brown the chicken for about 3 minutes on each side.

Remove the chicken. Add butter, mushrooms, and onions and cook until soft. Add the wine and chicken broth, deglazing the bottom of the pot as you go. Add the chicken back into the pot, close it and turn it to pressure cook. When the chicken is done cooking you will make the sauce.

To serve, add the chicken to the plate and top it with the creamy sauce. See the full instructions below.

Which marsala wine is best for chicken marsala?

For this chicken marsala recipe, you can use either the real marsala wine or you can use cooking wine that is often found in the baking aisle. If you are using real wine, make sure it is a wine that you wouldn’t mind drinking, as the taste will be there.

If you are serving this to children, don’t worry the alcohol cooks out and it is safe. Although I have heard that children prefer the lighter taste of the cooking wine.

What if I don’t have Marsala Wine?

You can certainly substitute the marsala wine. While Marsala has a very specific flavor, you can substitute it. Just know that the taste will change slightly. You can change the marsala wine for (1)dry sherry, (2)grape juice with a teaspoon of brandy or (3) white grape juice, 1 tablespoon of vanilla and 2 tablespoons of sherry vinegar.

Can the Instant Pot Chicken Marsala be made on the stove?

Yes. You can absolutely make this Instant Pot chicken marsala recipe on the stove. You will make the recipe much the same. Cook the chicken thoroughly in a skillet. remove the chicken while you are making the sauce. Cook the mushrooms, onions, and garlic for about 3 minutes. Add the cream cheese, stir until melted. Then, add the wine and bring to a boil. Next, add the chicken broth and cream and cook until it is thickened. Once it is done, spoon it over the chicken to serve.

Can I use chicken thighs instead of chicken breasts?

While we are using chicken breast for this chicken marsala recipe, you can use chicken thighs. Chicken thighs cook fantastic in the Instant Pot and will taste great in Chicken Marsala.

What to Serve with Chicken Marsala

I have seen chicken marsala served with a side of rice or mashed potatoes. If you want to use mashed potatoes but want it to be lighter and healthier, try Garlic Chive Cauliflower Mash. I also love Oven Roasted Cauliflower.

Ingredients in Chicken Marsala

• Flour (for Keto and Paleo, use coconut flour)
• Italian seasoning
• Garlic powder
• Sea salt and black pepper
• Boneless, skinless chicken breasts
• Extra virgin olive oil, divided
• Unsalted butter
• Baby Portobello mushrooms
• Red onion
• Sweet Marsala wine
• Chicken broth
• Heavy cream
• Cream cheese
• Fresh parsley

How to Make Instant Pot Chicken Marsala

Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.

Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.

Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.

Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.

Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently until mushrooms turn brown and the onions soften approximately 5-6 minutes.

Add Marsala wine and chicken broth and deglaze the bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.

Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.

When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.

To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.

Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

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More Instant Pot Recipes

• Instant Pot Rice Pudding
• Instant Pot Stuffed Pepper Soup
• Instant Pot Chicken Fajita Soup
• Cauliflower Soup
• Instant Pot Chicken Wings

Need more healthy chicken recipes? Healthy Chicken and Rice Casserole and Marinated Baked Chicken Thighs with Fingerling Potatoes

Print

Instant Pot® Chicken Marsala

Looking for a recipe for chicken marsala? This is the best chicken marsala recipe and it is made in the Instant Pot, with stove top directions included. This Instant Pot Chicken Marsala is as good as the Olive Gardens but you can make it at home.

Course dinner

Cuisine Italian

Keyword chicken marsala

Prep Time 20 minutes

Cook Time 10 minutes

Ingredients

• ¼ c. flour for Keto and Paleo, use coconut flour
• I-½ T. Italian seasoning
• 1 t. garlic powder
• Sea salt and black pepper to taste
• 2 lbs. boneless skinless chicken breasts, pounded to ¼“ thick
• 2-3 T. extra virgin olive oil divided
• 2 T. unsalted butter
• 8 oz. baby Portobello mushrooms sliced
• ½ medium red onion chopped
• ¾ c. sweet Marsala wine
• ¾ c. chicken broth preferably organic
• ¼ c. heavy cream
• 4 oz. cream cheese room temp and cut into chunks
• ¼ c. fresh parsley chopped

Instructions

1. Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
2. Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.
3. Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.
4. Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.
5. Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes.
6. Add Marsala wine and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.
7. Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust setting to “high.” Set cook time to 10 minutes.
8. When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.
9. To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
10. Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!