Instant Pot Chicken Marsala is a restaurant-worthy meal that is on the table in less than 30 minutes! Tender chicken is enveloped in a rich mushroom marsala sauce for an incredibly flavorful, rich chicken dish that is sure to become a favorite!
While I love my recipe for classic Chicken Marsala, this Instant Pot version is a perfect stand in to speed up the process or to prepare a gluten-free version of the classic. The chicken is tender and juicy and the sauce is incredibly flavorful. It is delicious with a side of roasted asparagus, zucchini and squash saute, or mashed potatoes.
Why Use the Instant Pot?
A few weeks ago, a reader asked me if I had a recipe for Chicken Marsala for the Instant Pot. She had tried another recipe and was not wowed by the flavor, but loved my recipe for Classic Chicken Marsala, so she was hoping I could create a version for the Instant Pot.
Challenge accepted.
I'll admit I was a bit nervous to mess with perfection, but after a few attempts, I had success.
This recipe for Chicken Marsala is just as fast to make as the original recipe, BUT there are a few reasons it is BETTER than the original.
- This recipe does not require pounding the chicken breasts. Simply season and begin cooking.
- There is no need to dredge the chicken in flour before cooking. That means this dish is lower in carbs and gluten-free.
- No dried mushrooms needed. My original recipe calls for dried mushrooms. Which the flavor of dried mushrooms is incredible, BUT they do require time to soak and can be quite expensive. Because the instant pot seals in all the flavor, the sauce is plenty flavorful without the need for dried mushrooms.
Notes on Key Ingredients
- Chicken: Boneless, skinless chicken breasts or chicken thighs both work for this recipe.
- Mushrooms: Sliced baby bella mushrooms or shitake mushrooms are best for this recipe. I do not recommend button mushrooms as they lack flavor.
- Marsala Wine: Be sure to use a good quality dry Marsala Wine, not cooking Masala wine for the best flavor.
- Beef Stock: I use beef broth to add extra flavor to the Chicken Marsala sauce, but you can use chicken stock if you'd like.
Step-By-Step Instructions
Sear Chicken
In order to add flavor and texture to this dish, I do recommend searing the chicken before pressure cooking.
- Heat your instant pot by hitting the Saute function and waiting until Instant Pot reads, Hot.
- Add 1 tablespoon olive oil to the inner pan of the pressure cooker.
- Season chicken generously with salt and pepper on both sides.
- Sear chicken breasts 2 to 3 at a time for 2-3 minutes per side.
- Remove browned chicken breasts to plate.
Prepare Marsala Sauce
Once the chicken is seared, it is time to make the sauce for the Chicken Marsala by sauteeing the mushrooms and deglazing the inner pot with the wine.
- While the saute function is still on, add in the mushrooms, garlic, and thyme and saute for 1-2 minutes or until the garlic is JUST slightly toasted.
- Add in the Marsala wine and deglaze the pan, by scraping up any browned bits of chicken off the bottom of the pan.
- Once the wine has reduced by half, turn the instant pot OFF.
- Return browned chicken back to Instant Pot.
- Add in the beef stock.
Pressure Cook
- Place the lid on the pressure cooker, and be sure the sauce is thickened.
- Set cook time on high pressure for 6 minutes for thin chicken breasts, 7 minutes for average size chicken breasts, and 8 minutes for really thick chicken breasts.
- Once cook time has elapsed, let the pressure release naturally for at least 10 minutes (this helps to keep the chicken from getting tough.)
Thicken Sauce
- Release any remaining pressure and remove the lid.
- Remove chicken breasts to a clean plate or serving platter.
- Turn off Instant Pot and then turn back to Saute.
- Make a cornstarch slurry by whisking together the cornstarch with water. Whisk well to get out all lumps.
- Whisk in a cornstarch slurry to the inner pot and stir constantly, until sauce is bubbly and thickened--about 3-4 minutes.
- Pour sauce over chicken and serve.
Recipe Tips and FAQs
- Store leftover chicken marsala in the refrigerator for up to 3 days. Alternatively, freeze for up t0 6 weeks. Reheat in the microwave as desired.
- For a richer sauce, add in 1-2 tablespoons of butter to the thickened gravy before serving.
- This recipe is great served with a side of mashed potatoes or rice to soak up all the delicious mushroom gravy.
Cook time is based on how big your chicken breast or thighs are. If they are really thin or 6 ounces or smaller, cook for 6 minutes on high pressure. If they are average size, or about 8 ounces each, cook for 7 minutes on high pressure. If they are really thick, cook for 8-9 minutes on high pressure.
Absolutely! In fact, I highly recommend using dried mushrooms if you have them on hand and have the time to soak them. To use dried mushrooms, rinse 2 ounces wild mushrooms under running water for 1-2 minutes to remove sand or grit. Soak in 2 cups of hot water for 30 minutes. Drain off the liquid and use it in place the beef stock if desired. Just be sure to add in a pinch more salt to the stock since unseasoned.
While the texture of the chicken is most like restaurant-style if seared, you can SKIP this step to save time. Be sure to add 1 minute cook time if skipping the step of searing.
Most people will prefer a thick sauce, but it is not necessary to thicken.
More Instant Pot Chicken Recipes
- Instant Pot Sweet and Sour Chicken
- Instant Pot Orange Chicken
- Instant Pot Lemon Chicken
- Instant Pot Roast Chicken
- Instant Pot Chicken Chili
- Instant Pot Chicken Breasts
- Instant Pot Chicken Cacciatore
People are always impressed with this Instant Pot Chicken Marsala Recipe, but it is seriously incredibly easy to make. You can just keep that our little secret and wow your friends with this impressive chicken recipe!
Instant Pot Chicken Marsala
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil more if needed
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme leaves not ground thyme
- 1 teaspoon minced garlic
- ½ cup Dry Marsala Wine
- 1 ½ cups beef broth or mushroom broth
- 8 ounces baby bella mushrooms sliced
- 1 tablespoon cornstarch
- 1 tablespoon butter optional
Instructions
- Heat your pressure cooker by hitting the Saute function and waiting until Instant Pot reads, Hot.
- Add 1 tablespoon olive oil to the inner pan of the pressure cooker.
- Season chicken breasts generously with salt and pepper on each side.
- Sear chicken breasts 2 to 3 at a time for 1-2 minutes per side. Remove browned chicken breasts to plate.
- Add in a dash more oil to the inner pan of Instant Pot if no oil remains after searing chicken. Add in mushrooms, dried thyme, and garlic to the Instant pot, saute for 1-2, or until the garlic begins to toast.
- Add in the Marsala wine and deglaze the pan, by scraping up any browned bits of chicken off the bottom of the pan. Turn the heat OFF on the Instant Pot.
- Add in beef broth or mushroom broth. Return browned chicken back to Instant Pot and submerge in sauce.
- Place the lid on the pressure cooker, turn the valve to sealed, and set Chicken Marsala to cook on high pressure for 6 minutes for thin chicken breasts, 7 minutes for average size chicken breasts, and 8 minutes for larger chicken breasts.
- Once cook time has elapsed, let the pressure release naturally for 10 minutes (this helps to keep the chicken from getting tough). Then release any remaining pressure.
- Remove chicken breasts to serving platter.
- Turn off Instant Pot and then turn back to Saute.
- Whisk together cornstarch with 2 tablespoons water.
- Whisk in a cornstarch slurry and stir constantly, until sauce is bubbly and thickened--about 3-4 minutes. Add in the butter if desiring a richer sauce.
- Pour sauce over chicken cutlets and serve.
Equipment Needed
Notes
- You can use boneless skinless chicken thighs in place of chicken breasts if desired. Cook time will remain the same.
- To determine cook time. Use 6 minutes for chicken breasts/thighs that are between 6 and 8 ounces each and 7 minutes for 8-9 ounce chicken breasts/thighs, and 8 minutes for 9-10 ounce chicken breasts/thighs (or really thick chicken). Add 1 minute of cook time if you skip the step of searing the chicken.
- In place sliced baby bella mushrooms, feel free to use sliced shitake mushrooms OR 1-ounce of rehydrated dried wild mushrooms.
- Be sure to use a good quality dry Marsala Wine for this Chicken Marsala recipe--not a cooking marsala wine you find in the spice aisle of your grocery store.
- I use beef broth to add extra flavor to the Chicken Marsala sauce, but you can use chicken stock if you'd like.
- Feel free to finish your Chicken Marsala with a tablespoon or two of butter to make the sauce even richer--just remember it will no longer be a Dairy-Free recipe.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
This post was originally published in 2018 but was updated with a video and new pictures and tips in 202o.
MarySC
I’ve made this a few times now and love it. I use a 15 oz can of beef broth, reserving ¼ c for the cornstarch slurry and I double the cornstarch. I also use 16 oz of mushrooms. I butterfly my chicken into thin cutlets so I pressure cook only 5 mins. The final touch is to garnish with fresh thyme and a squeeze of lemon juice, which really brightens the flavor. I always serve with cauliflower purée which I make in the IP in my steamer basket before starting the chicken. Very yummy!
Kristen Chidsey
Thank you for sharing your modifications! I love the idea of adding a squeeze of lemon juice.
Harry Conte
Very tasty but we didn't care for the texture of the chicken thighs. We used six minutes and they came out too soft to the point they fell apart trying to take them out of the pot.
I even put flour on them and browned them as suggested.
Three stars for the taste and ease to create.
Kristen Chidsey
Hi Harry. I am not sure where you saw to dredge the chicken in flour--you should never pressure cook with flour. That alone may have been a good part of your issue.
Maya
Hi Kristen,
Question, if I just skip the oil all together and use butter instead.... Do you think that will be OK? My husband and I love the richness of butter and I typically use butter when making Chicken Marsala. Just not sure if I should stick to some oil/some butter or if I can go all butter.
Thoughts?
Kristen Chidsey
Hi Maya! The instant pot gets quite hot when sauteeing, so my only hesitation would be that the butter would burn before the chicken was browned. You can try it, just keep a close eye on it and if it begins to brown too quickly, add in a bit of olive oil which will help.
Susan Fuller
Kristen, I loved this recipe, it was delicious ! I'd like to make it again with a little more chicken. ( I have about 7 chicken breasts but they say they are only about 4 oz --about 1.75 pounds total.) My instant pot is 6 qt. I know it will be a little bigger pile of chicken. Would you think I would just do them at the 6 minute cook time of the 6-8oz chicken breasts? (these are probably smaller but more of them.) I am not practiced enough at knowing how the meat amounts affect the time. (I need to go back and review your awesome instant pot course again!)
Kristen Chidsey
Hi Susan! It is so good to hear from you and I am so glad you enjoyed this recipe! I would actually cook them for 5 minutes, especially since sauteeing first. Size, not volume impacts the cooking time. It will take a bit more time to come to pressure though.
Susan
Perfect thank you, Kristen! That makes sense about the size not volume, I can remember that. Good to know about the coming to pressure time, i had forgotten that too. : ) Thanks so much, that saves me so much experimenting on guests : )
M Shanta
I am a little slow in rating this recipe but want you to know how much I appreciate your recipes. Not only have I found your recipes quick, simple and healthy but very tasty.
We try to eat heart healthy meals but were getting tired of a diet of grilled chicken and fish so this recipe seemed like something I to wanted to try. We decided to be daring and, with just two of us, try this recipe for our Thanksgiving meal. Thankfully, most of your recipes are made from ingredients I usually have on hand, but for this one, I did not have any Marsala wine and, because of the COVID virus, was unwilling to make a special trip inside a liquor store to purchase some. Instead, I used a Cabernet.
Although my husband was skeptical to try something so “different”, this was delicious and definitely will be made again. Thanks for helping us get out of our routine with such an easy and healthy dish.
Kristen Chidsey
I am so glad you are enjoying my recipes and that you enjoyed this Chicken Marsala--or Chicken Cabernet 😉 I love that swap! Good thinking.
lynn riddle
Made this last night & it was delicious. Will definitely be part of the rotation!!
Kristen Chidsey
So glad you enjoyed so much Lynn!
Margaret
Another winner! Simple and easy. Flavor is spot on! Thank you for the instant pot version for the perfect weeknight meal!
Gina
Love this Instant Pot spin on the classic recipe - tastes equally delicious and makes dinner a breeze!
Kristen Chidsey
So glad you loved how fast and tasty this chicken is Gina! Thanks for taking the time to leave a review 🙂
Noelle
This was the perfect meal for an instant pot! Yum, thanks for the great recipe!
Kristen Chidsey
So glad you all enjoyed Noelle!
Rita
When do you add the butter? Before or after you thicken with the cornstarch?
Kristen Chidsey
I add after I thicken with cornstarch.