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. Turn OFF theInstant Pot.
Add in 1 cup beef broth and the dried mushrooms. Note: Use 1.5 cups if using an 8 quart Instant Pot.
Return browned chicken back to Instant Pot and submerge in sauce.
Place lid on the pressure cooker, turn the valve to sealed and set Chicken Marsala to cook on high pressure for 5 minutes.
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 butter if desiring a richer sauce.
Pour sauce over chicken cutlets.
If you can not find chicken cutlets, use boneless skinless chicken breasts instead. Slice large breasts in half lengthwise and then 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.
In place of 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--not a cooking marsala wine you find in the spice isle 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.