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.
Susan Fuller
Hi Kristen! Hope you all are well!
Excited to try this. Dumb question since its in the title but can I sub anything if i don't have wine? Can I do more beef broth in its place or is that a bad idea. I know the wine is probably a big part of the flavor but not something I usually have....and not during quarantine : )
Just thought I'd ask.
Thanks, Susan
Kristen Chidsey
Hi Susan! You can certainly make this without Marsala (and for those that are reading this that DO have alcohol, Sherry is a good substitute), I would use beef stock. It won't be as a rich, but should be still delicious!
Susan Fuller
It was yummy with the beef broth sub for wine and everyone thought it was great....even the one who thinks he doesn't like mushrooms....and isn't even a sauce fan....and he ate lots! And I didn't even get those yummy mushrooms chopped up to hide them. Thanks for the help!
Kristen Chidsey
YAY! I love hearing how much everyone enjoyed--mushrooms included.
Susan Fuller
I had some of the yummy sauce left. Do you think it would freeze ok to use later as a sauce or add it to a soup, etc? (It has the yummy mushrooms in it, & no wine. )
Kristen Chidsey
Absolutely! I love adding it to beef stew, vegetable soup, or even rice. So yummy!
Jayanti
If you double the recipe do you need to increase the time?
Kristen Chidsey
Hi Jayanti! The cook time will remain the same, but it will take a bit longer to come to pressure! I hope you enjoy!
Tiffany
Hi! I just purchased an IP Mini. Would this recipe fit into my pot? Or do I need to half it?
Kristen Chidsey
Hi Tiffany! This should fit perfectly in the mini. Always be sure to not fill more than 2/3rd of the way full. You may want to check out my Instant Pot Tips before you get started 🙂
TIFFANY LIN
Thank Kristen. I have gone over your tips several times. Unfortunately I seemed to have blown the fuse after Step 9 and my IP no longer turns on. Is there anyway to salvage the chicken marsala? I am a novice cook and would prefer not to throw away the whole lot. Thanks.
Kristen Chidsey
Hi Tiffany--oh how frustrating! I am so sorry! I would place in a skillet on the stove and simmer over medium heat until the chicken is cooked thorough. Then remove chicken from sauce and whisk in cornstarch mixture and cook until sauce has thickened. Serve over chicken. I hope that helps!
TIFFANY LIN
Thanks again. It really helped and I am quite happy how it turned out.
Kristen Chidsey
Yay! So glad it helped out!
Jennie
Would love to make this! Can you double the recipe or will it be too crowded in a 6qt instant pot?
Kristen Chidsey
Hi Jennie--You will have to brown chicken in batches, but it will fit perfectly in the 6 quart when doubled. Enjoy!
GAIL AUSTIN
How much fresh mushrooms do you use.
Kristen Chidsey
Hi Gail! I would use 8 ounces of fresh mushrooms. I hope you enjoy!
GAIL AUSTIN
This was a fantastic hit with my family! My 15yr old said I could cook this every day.
Kristen Chidsey
Oh I love hearing that Gail! So glad you and your family enjoyed.
Jerei Bargabus
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!
Kristen Chidsey
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 🙂
Bells
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.
Kristen Chidsey
I will contact my ad company about that. Sorry!! That should not be playing ads that often.
Laura
Absolutely delicious! The kids and I devoured it
Kristen Chidsey
YAY!!! I love hearing this! Thank you for taking the time to let us know how your family enjoyed!
Quan
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!
Kristen Chidsey
I am so glad you enjoyed 😍
Tiffany
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 🤷🏻♀️
Kristen Chidsey
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.