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Instant Pot Chicken Marsala

A delicious and comforting dish made with juicy chicken breasts, Marsala vinegar, mushrooms, and aromatic herbs, all cooked in an Instant Pot for easy cleanup.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian-American
Keyword: Easy
Servings: 4 servings

Equipment

  • Instant Pot
  • Mixing Bowl

Ingredients

Chicken

  • 4 pieces boneless skinless chicken breasts

Seasoning

  • 1 teaspoon salt
  • ½ teaspoon pepper

Cooking Fat

  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided

Aromatics

  • 1 large shallot peeled and minced
  • 4 cloves garlic minced

Mushrooms

  • 16 ounces button mushrooms sliced

Liquids

  • 1 cup low-sodium chicken broth
  • 1 cup Marsala vinegar

Herbs

  • 2 teaspoons herbs de Provence or Italian seasoning
  • 2 tablespoons flour

Garnish

  • to taste Fresh parsley chopped, for garnish

Instructions

  • Step 1: Season the chicken breasts with salt and pepper on both sides.
  • Step 2: Turn the Instant Pot to the “Sauté” setting. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once melted, add the minced shallot and cook for about 2 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds.
  • Step 3: Add the seasoned chicken breasts to the pot. Sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
  • Step 4: In the same pot, add the remaining tablespoon of butter and olive oil, followed by the sliced mushrooms. Sauté for about 5 minutes until browned and tender.
  • Step 5: Pour in the Marsala vinegar and scrape up any browned bits from the bottom of the pot.
  • Step 6: Add the chicken broth and herbs de Provence to the pot. Stir to combine.
  • Step 7: Place the browned chicken breasts back into the pot, ensuring they are submerged in the liquid.
  • Step 8: Close the lid of the Instant Pot and set it to cook on high pressure for 8 minutes. Allow for a natural release for 5 minutes, then perform a quick release.
  • Step 9: Remove the chicken breasts and set aside. Turn the Instant Pot back to the “Sauté” setting. Mix the flour with a little water to create a slurry and whisk it into the pot to thicken the sauce.
  • Step 10: Return the chicken to the sauce to heat through. Serve over pasta, rice, or a salad, garnished with fresh parsley.

Notes

For extra flavor, marinate the chicken beforehand. If you prefer a thicker sauce, whisk the flour slurry in slowly.