Instant Pot Chicken Marsala is an Italian-inspired dish featuring tender chicken thighs, mushrooms, and a Marsala wine sauce, creating a tasty blend of flavors.
Instant Pot Chicken Marsala is a mouthwatering dish that combines the simplicity of the Instant Pot with the classic flavors of Chicken Marsala.
It is named after Marsala wine, a fortified wine that is from the region of Marsala in Sicily, Italy. However, the dish itself, which consists of chicken, mushrooms, and a Marsala wine sauce, was created and popularized in Italian-American cuisine.
Ingredients Needed
- Boneless, Skinless Chicken Thighs – You can also use boneless chicken breasts if you don’t have thighs.
- Butter – I use salted butter for savory recipes like this.
- Onion – White or yellow onion is best. Red onion tends to be too overpowering.
- Mushrooms – Use white or button mushrooms.
- Garlic – You can use garlic powder if you don’t have fresh garlic on hand though fresh is best if you have it.
- Marsala Cooking Wine – Marsala wine is the signature ingredient. I suggest buying a good quality marsala, rather than one intended just for cooking. Holland House has a cooking version that I don’t find to be very good.
- Low-sodium Chicken Broth – Regular chicken broth can be used if you don’t have low-sodium, but adjust salt accordingly.
- Italian Seasoning – Italian seasoning is a blend of herbs like oregano, basil, and thyme. If you don’t have it, you can make your own blend with these herbs.
- Salt and Pepper
- Heavy Cream -Half-and-half or whole milk can be substituted for a lighter option.
- Cold water and Cornstarch – This will help thicken the sauce.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
How to Make Instant Pot Chicken Marsala
Turn the Instant Pot onto saute mode and allow it to heat up. Add the oil. When hot, add the chicken pieces and brown on both sides, about 4 minutes total. Transfer the chicken to a plate.
Add the butter. When melted, add the onions and mushrooms. Saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
Pour in the Marsala and deglaze the bottom of the pot. Bring to a boil for 3 minutes to burn off the alcohol. Pour in the chicken broth. Turn off saute mode.
Add the Italian seasoning, salt and pepper. Stir to combine.
Add the chicken back to the pot pressing it down so it’s submerged in the liquid as much as possible.
Secure the lid and set the vent to sealing (if necessary for your model).
Set to cook on high pressure for 5 minutes. When done, allow a 10 minute natural release, then manually release remaining pressure.
Remove the lid and transfer the chicken to a plate. The sauce will be watery when you open the lid. That’s how it should be. Pour in the heavy cream.
Turn on saute mode. Mix together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry to the pot and stir until thickened.
Serve the chicken with the sauce poured over the top. It goes well with mashed potatoes or rice.
Helpful Tips
- Before seasoning and searing the chicken, pat it dry with paper towels. Dry chicken browns better.
- hen adding the Marsala wine and chicken broth, scrape the bottom of the pot to release any browned bits.
- Opt for low-sodium chicken broth to control the saltiness of your dish better.
- Add the cornstarch slurry slowly to control the thickness of the sauce. You can always add more if needed.
- Consider serving with mashed potatoes, pasta, or a simple green salad to complete your meal.
Storing Options
Leftover Instant Pot Chicken Marsala can be safely stored in the refrigerator for about 3 to 4 days. To ensure the best quality and safety, it’s important to cool the leftovers promptly after cooking, place them in an airtight container, and store them in the refrigerator within two hours of preparation.
Leftovers can be stored in the freezer for approximately 2 to 3 months while maintaining its quality and safety.
Reheating Options
Microwave: This is the fastest way to reheat individual portions. Place the chicken and sauce in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in 30-second intervals, stirring or flipping the chicken as needed until it’s heated through.
Stovetop: Reheating on the stovetop allows you to control the heat and prevent overcooking. Place the chicken and sauce in a saucepan over low to medium heat. Stir frequently until heated through.
Oven: For larger portions, preheat your oven to around 325°F (163°C). Place the chicken and sauce in an ovenproof dish, cover it with foil to prevent drying, and heat for about 15-20 minutes, or until thoroughly heated.
Instant Pot: If you have an Instant Pot, you can use the “Sauté” function on low heat to gently reheat the Chicken Marsala. Be sure to stir occasionally to prevent sticking.
Frequently Asked Questions
What sides go well with Instant Pot Chicken Marsala?
Common side dishes to pair with Chicken Marsala include mashed potatoes, pasta, rice, or a simple green salad. The creamy sauce also complements vegetables like asparagus or broccoli.
Is it necessary to use low-sodium chicken broth?
Using low-sodium chicken broth allows you to have better control over the saltiness of the dish. If you use regular chicken broth, be cautious with additional salt and taste the sauce before serving to avoid over-seasoning.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!
Instant Pot Chicken Marsala
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 4 boneless skinless chicken thighs
- 1 tablespoons (14 g) butter
- 1/2 small onion chopped
- 1 1/2 cups (144 g) mushrooms sliced
- 1 clove (1 clove) garlic minced
- 3/4 cup (177 ml) Marsala cooking wine
- 3/4 cup (177 ml) low-sodium chicken broth
- 1 teaspoon (2 g) Italian seasoning
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) pepper
- 1/3 cup (79 ml) heavy cream
- 2 tablespoons (30 ml) cold water
- 2 tablespoons (16 g) cornstarch
Instructions
- Turn the Instant Pot onto saute mode and allow it to heat up. Add the oil. When hot, add the chicken pieces and brown on both sides, about 4 minutes total. Transfer the chicken to a plate.
- Add the butter. When melted, add the onions and mushrooms. Saute until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
- Pour in the Marsala and deglaze the bottom of the pot. Bring to a boil for 3 minutes to burn off the alcohol. Pour in the chicken broth.
- Turn off saute mode.
- Add the Italian seasoning, salt and pepper. Stir to combine.
- Add the chicken back to the pot pressing it down so it’s submerged in the liquid as much as possible.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When done, allow a 10 minute natural release, then manually release remaining pressure.
- Remove the lid and transfer the chicken to a plate. The sauce will be watery when you open the lid. That’s how it should be. Pour in the heavy cream.
- Turn on saute mode. Mix together the cornstarch and water. When the sauce is bubbling, add the cornstarch slurry to the pot and stir until thickened.
- Serve the chicken with the sauce poured over the top. It goes well with mashed potatoes or rice.
Nutrition
Angela is a talented home cook and an expert at creating delicious, nutritious meals that can be prepared quickly and easily using an Instant Pot.