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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!
Per several reader requests, I have adapted two of your favorite chicken recipes, Chicken Marsala and Marry Me Chicken, to be Instant Pot Friendly.
This recipe for Instant Pot Chicken Marsala, just like my recipe for Instant Pot Marry Me Chicken, delivers tender chicken coated in a rich sauce.
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!
Reasons to Love Instant Pot Chicken Marsala
- Amazing Flavor. Instant Pot Chicken Marsala is a knock-out dish with incredible flavor, thanks to the rich mushroom gravy spiked with dry marsala wine.
- Super Easy Recipe. This recipe for Instant Pot Chicken Marsala comes together with minimal hands-on prep and is on the table in just about 30 minutes.
- Gluten-Free. The rich mushroom marsala sauce is thickened with cornstarch, rather than flour, making this favorite dish gluten-free.
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: Finishing the sauce with a bit of butter adds a rich finish, but is completely unnecessary.
- Seasonings: Salt, pepper, minced garlic, and dried thyme leaves will enhance the flavor of Instant Pot Chicken Maralsa.
- Cornstarch + Water: To thicken the gravy after pressure cooking, use a mixture of cornstarch and water or tapioca starch and water.
How to Make Instant Pot Chicken Marsala
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
Step One: Sear Chicken. To add flavor and texture to this dish, I 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 the seared chicken to the 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. To give the Marsala Sauce its rich glossy finish, it is best to thicken the sauce after pressure cooking.
- Remove the lid from the pressure cooker once the pressure has been released and place the cooked chicken on a clean plate.
- 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.
Serving Suggestions
I recommend serving Instant Pot Chicken Marsala with a side of mashed potatoes or mashed red potatoes 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.
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
If you tried this recipe for Instant Pot Chicken Marsala, I would appreciate it if you left a review and comment below.
Instant Pot Chicken Marsala
Video
Ingredients
- 1 tablespoon extra virgin olive oil, more if needed
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 8 ounces sliced baby Bella mushrooms, or shitake mushrooms
- 1 teaspoon dried thyme leaves, not ground thyme
- 1 teaspoon minced garlic
- ½ cup Dry Marsala Wine
- 1½ cups low-sodium beef broth, or chicken or mushroom broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon butter, optional
- ½ cup heavy cream, optional
Instructions
- Turn the Instant Pot to saute, add in 1 tablespoon extra virgin olive oil, and let heat.
- While the oil is heating, season 1 pound boneless, skinless chicken breasts or thighs generously with1 teaspoon kosher salt and 1 teaspoon 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 ½ cup Dry Marsala Wine8 ounces sliced baby Bella mushrooms and 1 teaspoon dried thyme leaves and saute for 2-3 minutes to let the mushrooms soften. Add in 1 teaspoon minced garlic and saute briefly (30-60 seconds), just to let the garlic toast.
- Add in ½ cup Dry 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 1½ cups low-sodium beef broth.
- 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, 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 1 tablespoon cornstarch with 1 tablespoon butter 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 2 tablespoons water and ½ cup heavy cream and let heat through. Turn off the saute function.
- Pour the sauce over the chicken and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 but was updated with a video and new pictures and tips in 202o.
Would love to make this! Can you double the recipe or will it be too crowded in a 6qt instant pot?
Hi Jennie--You will have to brown chicken in batches, but it will fit perfectly in the 6 quart when doubled. Enjoy!
How much fresh mushrooms do you use.
Hi Gail! I would use 8 ounces of fresh mushrooms. I hope you enjoy!
This was a fantastic hit with my family! My 15yr old said I could cook this every day.
Oh I love hearing that Gail! So glad you and your family enjoyed.
This was delish! Didn't have shallots so used 1/2 sweet onion and chicken broth w fresh mushrooms. Only thing not suggested by you was added a pat of butter as I always do with chicken masala.. definitely going to use again. One thing, recipe doesn'tsay to saute onion, my new to cooking son wouldn't know to do that. Nicely done, looking forward to trying other of your recipes!
I am so glad you enjoyed Jerei! I did note in recipe notes to add butter if desired for richer sauce--I agree it finishes the dish well. I hope you enjoy many more recipes here 🙂
Tried to watch the video but Ads literally interrupted every 5 second. I don't mind an ad here or there, I get it. . But literally ...every. Five. Seconds.
I will contact my ad company about that. Sorry!! That should not be playing ads that often.
Absolutely delicious! The kids and I devoured it
YAY!!! I love hearing this! Thank you for taking the time to let us know how your family enjoyed!
This recipe was delicious and simple to make. I did use 2.5 lbs of chicken so changed the proportions and added more beef broth to make more sauce. I used shitake dried mushrooms which absorbed the sauce beautifully. Thank you!
I am so glad you enjoyed 😍
I could never get my sauce to thicken with the cornstarch. I have a feeling I should have reduced the amount of beef stock I added because I didn’t use dried mushrooms (I imagine they absorb a bit of the extra liquid). I will use maybe 1/4-1/2 cup of stock next time. Something to consider if you also use fresh mushrooms 🤷🏻♀️
Ah yes Tiffany, that would account for it for sure--those fresh mushrooms do let off a lot of moisture. I will update my notes to warn people of that. In the future, 1/2 cup would probably be a good starting point. If you struggle to thicken again, take out a few tablespoons of the liquid and whisk in 1 tablespoon cornstarch, then whisk that mixture back into your instant pot and let cook until thickened.