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!

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.

This post was originally published in 2018 but was updated with a video and new pictures and tips in 202o.