Instant Pot Chicken Marsala is a restaurant-worthy meal made with tender chicken in a rich marsala sauce, that comes together in less than 30 minutes!
Pair Instant Pot Chicken Marsala with a side of roasted asparagus, sauteed squash, or mashed potatoes for a delicious, simple family meal.
Per several reader requests, I have adapted my recipe for stovetop Chicken Marsala to be an Instant Pot version.
This recipe for chicken marsala delivers tender chicken that is richly infused with a marsala mushroom sauce, just like the classic recipe.
Unlike my classic chicken marsala recipe, this recipe does not require pounding the chicken into cutlets and dredging them in flour before pan-frying, making this dish gluten-free, lower in carbs, and a bit less time-consuming. And any night that I can have an easy, delicious dinner on the table with minimal effort, I am one happy person!
You too will be celebrating this easy recipe for Instant Pot Chicken Marsala. It is a knock-out dish with incredible flavor that couldn't be easier to make!
Notes on Key Ingredients
- Chicken: Boneless, skinless chicken breasts or chicken thighs both work for this recipe.
- Mushrooms: Sliced baby portobello mushrooms (often referred to as Bella mushrooms) or shitake mushrooms are best for this recipe. I do not recommend button mushrooms as they aren't as robust and flavorful as shitake or portobello mushrooms.
- 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 or stock to add an extra earthy flavor to the Chicken Marsala sauce, but you can use chicken stock if you'd like.
- Butter: It is completely optional to add butter to the chicken marsala. Finishing the sauce with a bit of butter adds a rich finish, but is completely unnecessary.
How to Make Instant Pot Chicken Marsala
While this recipe is incredibly simple to make, if you are unfamiliar with cooking in an instant pot or the functions of your instant pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes.
Step One: Sear Chicken
In order to add flavor and texture to this dish, I do recommend searing the chicken before pressure cooking.
- Turn the instant pot to saute by hitting the Saute function, and add 1 tablespoon of olive oil to the inner pan of the pressure cooker and let the oil heat.
- While the oil is heating, season the chicken generously with salt and pepper on both sides.
- Add the seasoned chicken to the inner pot in a single layer and saute until just golden on each side, about 2-3 minutes per side. Keep in mind you may need to work in batches, as you don't want to overcrowd your pot when searing.
- Once seared, remove the chicken and place it on a plate.
Step Two: 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 and pour in the beef stock.
Step Three: Pressure Cook
This recipe uses the same perfected cooking times from my recipe for Instant Pot Chicken Breast. Pay attention to the size of your chicken breast or thigh to ensure perfect results.
- Place the lid on the pressure cooker, and be sure the vent knob is sealed and the lid is locked into place.
- To set the cooking time:
- Small Chicken Breasts (~6 ounces): 6 minutes on high pressure
- Average Chicken Breasts (~8 ounces): 7 minutes on high pressure
- Large Chicken Breasts (~10 ounces): 8 minutes on high pressure.
- Once cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes to ensure your chicken cooks through and stays super tender.
Step Four: Thicken Sauce
- Remove the lid from the pressure cooker once the pressure has been released and place the cooked chicken on a clean plate or serving platter and tent with foil.
- Hit cancel to turn off the keep warm function and then hit saute to bring the cooking liquid to a simmer.
- While the cooking liquid is coming to a boil, prepare 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 constantly stir, until the sauce is bubbly and thickened--about 3-4 minutes.
- If desired, add butter and/or heavy cream to finish the sauce with a rich, creaminess.
- Pour the marsala sauce over the chicken and serve.
I recommend serving Instant Pot Chicken Marsala with a side of mashed potatoes or Instant Pot Brown Rice or Instant Pot Jasmine Rice to soak up all the delicious mushroom gravy. Round out your meal with a side of Instant Pot Steamed Green Beans or Green Beans Almondine and a Caesar Salad for a simple, yet impressive restaurant-quality homemade dinner.
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 to the cooking time if you are not searing your chicken.
Absolutely! If you would like a creamy marsala sauce, like my stovetop recipe, whisk in up to ½ cup of heavy cream with the cornstarch slurry.
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 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
- 1 pound boneless, skinless chicken breasts or thighs
- 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 low-sodium beef broth or chicken or mushroom broth
- 8 ounces sliced baby Bella mushrooms or shitake mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon butter optional
- ½ cup heavy cream optional
- Turn the Instant Pot to saute, add in 1 tablespoon of olive oil, and let heat.
- While the oil is heating, season the chicken breasts generously with salt and pepper on each side.
- Add the seasoned chicken to the inner pot in a single layer (work in batches if needed) and sear the chicken until golden on each side. This will take about 2-3 minutes per side. Remove the browned chicken breasts from the inner pot and place them on a plate.
- If the inner pot is dry, add 1-2 teaspoons of additional olive oil to the inner pot. Add in mushrooms and dried thyme and saute for 2-3 minutes to let the mushrooms soften. Add in the garlic and saute briefly (30-60 seconds), just to let the garlic 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.
- Return the seared chicken, along with any accumulated juices back to the inner pot and then pour in the beef stock.
- Place the lid on the pressure cooker, turn the valve to sealed, and set the cooking time using the pressure cook or manual button, to high pressure for 6 minutes for thin chicken breasts, 7 minutes for average size chicken breasts, and 8 minutes for larger chicken breasts.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes (this helps to keep the chicken from getting tough). Once pressure has been released, remove the lid and then remove the cooked chicken from the inner pot and place it on a clean plate or serving platter, and tent it with foil.
- Hit cancel on the pressure cooker to turn off the keep warm function and then hit saute to bring the cooking liquid to a boil.
- While the marsala sauce is coming to a bubble, combine the cornstarch with 2 tablespoons of water in a small bowl and whisk really well to fully dissolve the cornstarch.
- Add the cornstarch slurry to the inner pot, whisking constantly until the sauce has thickened--about 3-4 minutes. If desired, whisk in the butter and heavy cream and let heat through. Turn off the saute function.
- Pour the sauce over the chicken and serve immediately.
This post was originally published in 2018 but was updated with a video and new pictures and tips in 202o.
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!
Thank you for sharing your modifications! I love the idea of adding a squeeze of lemon juice.
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.
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.
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.
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.
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!)
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.
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 : )
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.
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.
Made this last night & it was delicious. Will definitely be part of the rotation!!
So glad you enjoyed so much Lynn!
Another winner! Simple and easy. Flavor is spot on! Thank you for the instant pot version for the perfect weeknight meal!
Love this Instant Pot spin on the classic recipe - tastes equally delicious and makes dinner a breeze!
So glad you loved how fast and tasty this chicken is Gina! Thanks for taking the time to leave a review 🙂
This was the perfect meal for an instant pot! Yum, thanks for the great recipe!
So glad you all enjoyed Noelle!
When do you add the butter? Before or after you thicken with the cornstarch?
I add after I thicken with cornstarch.