Instant Pot® Chicken Marsala recipe

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Ingredients

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

Nutrition Info

322 calories
carbohydrate: 7.9 g
cholesterol: 78.9 mg
fat: 19.2 g
fiber: 0.5 g
protein: 23.7 g
saturatedFat: 6.9 g
servingSize: -
sodium: 299.7 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

  3. Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

Recipe Yield

6 servings

Recipe Note

This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.

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