Easy Chicken Marsala in the Instant Pot®

This delicious chicken marsala comes together quickly using the Instant Pot, making weeknight dinners a breeze. With tender chicken and a rich mushroom sauce, it’s a comforting meal everyone will love.

Helpful Tips For Cooking

Brown the chicken well before pressure cooking to develop more flavor in the sauce.
Use a good quality Marsala wine for the best taste.
Let the pressure release naturally for a few minutes to keep the chicken juicy.

Ingredients 0/8

¼ cup all-purpose flour ½ teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper 1 ½ pounds skinless, boneless chicken breast halves ¼ cup oil 2 cups sliced fresh mushrooms ½ cup dry Marsala wine ¼ cup butter

Why This Recipe Works

A perfect blend of tender chicken and rich, flavorful sauce made with Marsala wine. It cooks quickly in the Instant Pot®, making it ideal for busy weeknights. The sauce is silky and comforting, turning simple ingredients into a special meal.

Directions

In a shallow dish, mix together the flour, salt, and pepper. Coat the chicken breasts in the flour mixture, shaking off any excess. Set your Instant Pot to the sauté setting and heat a bit of oil. Once hot, add the chicken and cook for about 3 minutes until it’s nicely browned on one side. Flip the chicken over and toss in the mushrooms, stirring them occasionally as the other side of the chicken browns, which should take another 3 minutes or so. Pour the Marsala wine around the chicken, then close and lock the lid. Let it cook until the chicken is cooked through and no longer pink inside, about 5 minutes. Carefully remove the chicken and place it on a serving plate. Turn off the sauté function, add the butter to the pot, and stir it into the sauce until it melts and blends in. Spoon the sauce over the chicken and serve right away.

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Ideas For Every Meal

Serve this dish over creamy mashed potatoes, buttered egg noodles, or a bed of fluffy rice. Steamed vegetables or a fresh green salad make great sides to balance the richness of the sauce.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to prevent the chicken from drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used; just adjust the cooking time to ensure they are cooked through.

What can I substitute for Marsala wine?

You can use dry white wine, chicken broth with a splash of balsamic vinegar, or grape juice for a non-alcoholic option.

Do I need to use all-purpose flour for coating?

All-purpose flour works best for browning and thickening the sauce, but you can try gluten-free flour if needed.

Can I prepare this recipe without an Instant Pot?

Yes, you can brown the chicken and mushrooms in a skillet and then simmer the sauce on the stovetop until the chicken is cooked.

How do I know when the chicken is fully cooked?

The chicken should be no longer pink inside and reach an internal temperature of 165°F (75°C).

Can I make this recipe dairy-free?

To make it dairy-free, omit the butter or substitute with a dairy-free alternative like olive oil or margarine.

Should I use fresh or dried mushrooms?

Fresh mushrooms are recommended for the best texture and flavor in this dish.

Can I double the recipe for a larger group?

Yes, you can double the ingredients, but you may need to cook in batches depending on the size of your Instant Pot.