Instant Pot Chicken Marsala Recipe

Instant Pot Chicken Marsala

In less than 30 minutes you can have homemade Chicken Marsala that is worthy of restaurants. 
4.78 from 9 votes
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Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Chicken Marsala
Prep Time: 5 minutes
Cook Time: 10 minutes
Pressure: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 251kcal
Author: Kristen Chidsey


  • 1 pound boneless, skinless chicken breast cutlets
  • 1 tablespoon olive oil more if needed
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 shallot diced
  • 1/3 cup Dry Marsala Wine
  • 1 cup beef broth (plus 2 tablespoons)
  • 1 ounce dried mushrooms
  • 1 tablespoon cornstarch


  • Heat your pressure cooker by hitting the Saute function and waiting until Instant Pot reads, Hot. 
  • Add  tablespoon olive oil to inner pan of pressure cooker.
  • Season chicken breast cutlets generously with salt and pepper.
  • 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 inner pan of Instant Pot if no oil remains after searing chicken.
  • Add in a diced shallot to the Instant pot, saute for 2-3 minutes, or until the onion becomes translucent.
  • Add in the Marsala Wine and deglaze the pan, by scraping up any browned bits of shallot or chicken off bottom of the pan.
  • Add in 1 cup beef broth and the dried mushrooms.
  • Return browned chicken back to Instant Pot and submerge in sauce.
  • Place lid on the pressure cooker, turn valve to sealed and set Chicken Marsala to cook on high pressure for 5 minutes.
  • Once cook time has elapsed, let pressure release naturally for 5 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 reserved beef broth. 
  • Whisk in a cornstarch slurry and stir constantly, until sauce is bubbly and thickened--about 3-4 minutes.
  • Pour sauce over chicken cutlets.


  • Either purchase boneless, skinless chicken breast cutlets (sometimes labeled¬†thin sliced) or place boneless, skinless chicken breasts in a gallon size bag with a tablespoon of water. Seal bag and pound chicken breasts thin with meat mallet, or bottom of a heavy pan.
  • I love using dried mushrooms, in this Chicken Marsala Recipe, as they are the key to incredibly flavorful sauce. However, if you can't find dried mushrooms, you can use sliced baby bella mushrooms and saute along with the shallots.
    • If you use FRESH mushrooms, decrease beef broth from 1 cup to 1/2 cup as the fresh mushrooms will give off more liquid than dried mushrooms.¬†
  • Be sure to rinse your dried mushrooms before adding to your sauce, to remove any grit, sand or dirt from the wild mushrooms.
  • Be sure to use a good quality dry Marsala Wine for this Chicken Marsala recipe.
  • 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.
Nutrition Facts
Instant Pot Chicken Marsala
Amount Per Serving
Calories 251 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 940mg41%
Potassium 708mg20%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 2.4mg3%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!