Instant Pot Chicken Marsala
Creamy Instant Pot Chicken Marsala with mushrooms.
Servings: 4
Ingredients
- 3-4 chicken cutlets
- salt and pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini mushrooms, quartered
- 1 tsp minced garlic
- 1/2 cup chicken broth
- 1/2 cup marsala wine
- juice of half a lemon
- 1/2 cup heavy cream
- 1 tablespoon corn starch
- 1 tablespoon cold water
- fresh chopped parsley for garnish
Instructions
- Place Instant Pot on Saute mode. Add 2 tablespoons olive oil and butter.
- Season chicken with salt and pepper. Add 2 chicken cutlets to the Instant Pot. Cook on each side for 2-3 minutes. Remove from pot and place on a plate. Add last 2 cutlets and cook on each side for 2-3 minutes. Remove and place on plate.
- Add remaining olive oil and add mushrooms and garlic to pot. Saute for 4-5 minutes.
- Turn off Instant Pot. Add marsala wine and chicken stock and lemon juice.
- Place chicken on top of mushrooms. Cover and pressure cook for 10 minutes. Make sure vent is closed.
- Once cooked, let the vent natural release for 5-7 minutes then do a manual release of pressure.
- Remove chicken from the pot. Whisk together corn starch and cold water. Add cream and corn starch slurry to the pot. Stir until sauce thickens.
- Add chicken back in and serve.
Notes
- I like using olive oil and butter to start this dish. It gives the dish a rich flavor and golden color.
- Don't clean out the pot in between sauteing chicken and adding mushrooms. All those browned bits add to the flavor.
- I love using chicken cutlets for this meal. If you have regular chicken breasts, either carefully slice them in half or pound them to be thinner.
Nutrition
Calories: 449kcal | Carbohydrates: 7g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 320mg | Potassium: 545mg | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 3.8mg | Calcium: 26mg | Iron: 0.7mg