My Instant Pot Chicken Marsala has become my new weeknight hero. Rich, creamy, and ready in under 30 minutes. This foolproof method delivers all the flavor of the classic dish with a fraction of the effort.
I love using my instant pot to make meals for my family. Two of my favorites are my pressure cooker bbq chicken and my peri peri chicken recipe.
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Why this Instant Pot Chicken Marsala Recipe is a Keeper
I love this easier chicken marsala recipe because it’s a quick one pot meal that’s also super delicious. This recipe is perfect to add to an easy Instant Pot recipe stash.
- Quick and Easy: Dinner is on the table in about 30 minutes. Tender chicken with mushrooms and marsala wine.
- One-Pot Wonder: No extra pans to wash—everything happens in the Instant Pot.
- Versatile: Easy and delicious over pasta, mashed potatoes, or rice.
- Foolproof Flavor: Rich Marsala gravy with tender, juicy chicken—every time.
What Kind of Marsala Wine Should I Use?
Use dry Marsala for a more traditional savory flavor. Sweet Marsala can work in a pinch but may make the sauce overly sweet. Avoid “cooking wine”—opt for something you’d sip!
What Reader’s Are Saying…
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“I honestly had no idea I could make something this good in an Instant Pot…I love the step by step directions.”
~ Sandi
Ingredient Notes for this Instant Pot Recipe
This recipe requires a few, easy to find ingredients; Many of which, you may already have. Plus it has a quick cook time.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Marsala Wine: Dry is best—look for it near the fortified wines.
- Boneless Skinless Chicken Breasts: Boneless chicken and skinless chicken breasts are best. Use chicken thighs because they can be juicier and more forgiving than breasts in the Instant Pot.
- Mushrooms: Baby Bellas or cremini bring a deeper, earthier flavor.
- Heavy Cream: Adds richness—don’t skip it unless substituting with half-and-half.
Variations and Substitutions to Make Instant Pot Chicken Marsala
Feel free to use different ingredients to substitute or experiment with flavors.
- Swap the Protein: Use boneless breasts or even turkey cutlets.
- Make it Cream-Free: Omit cream for a lighter version.
- Add Pasta: Stir in cooked pasta at the end for a complete one-pot meal.
Special Equipment Needed to Make Chicken Marsala
A specific piece of equipment can sometimes make all the difference in a recipe. For this recipe, just a couple of things are helpful.
- Instant Pot: An Instant Pot pressure cooker is crucial for pressure cooking and one-pot prep.
- Deglazing Tool: A wooden spoon helps with scraping up any browned bits from the bottom of the pot for maximum flavor.
How to Make Easy Instant Pot Chicken Marsala
This easy chicken marsala recipe comes together in 3 steps. This recipe takes a little bit of effort but it’s so worth it. Season the chicken and use high pressure to cook in minutes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bread and Brown Chicken: Dredge the chicken in the flour mix, shaking off excess. In the Instant Pot on “sauté,” heat oil and butter, then brown the chicken on both sides. Set aside.
- Sauté and Cook: Add more oil and butter to the pot. Saute mushrooms, shallots, and garlic with seasoning. Deglaze, add the marsala wine and add chicken stock. Return the chicken to the pot, seal, and cook on “poultry” setting.
- Finish the Sauce: Let pressure release briefly before quick release. Remove the chicken. Stir in heavy cream and simmer to thicken the sauce, then return chicken to warm through.
Prep Ahead Suggestions for this Chicken Breast Recipe
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Slice Veggies in Advance: Pre-sliced mushrooms and pre-minced garlic save even more time.
- Marinate Chicken: Let it sit in garlic and herbs in the fridge for up to a day.
Alternate Cooking Methods for Marsala Chicken
If you don’t happen to have an Instant Pot, or it’s dirty, there’s another couple ways to make this chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.
- Slow Cooker: Sear the juicy chicken, then cook on low for 4–5 hours, adding cream at the end.
- Stovetop: Follow the same steps in a deep skillet or Dutch oven.
How to Store, Reheat and Use Leftover Pressure Cooker Chicken with Mushrooms
- Storing: Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove or in the microwave; add a splash of broth if needed.
- Using Leftovers: Shred chicken and toss with pasta or turn into a creamy sandwich filling.
Common Questions About this Pressure Cook One Pot Recipe
If your chicken marsala sauce is too thin, it could be there was too much liquid added in. Help thicken it more by simmering for linger with a little added flour or cornstarch.
I like to temper the cream. Put the cream in a bowl with a little of the hot chicken broth sauce at a time to help bring up the temperature of the cream before adding it into the rest of the sauce.
Expert Tips to Make Chicken Marsala Pasta and What to Serve with Chicken Marsala
- Deglaze Thoroughly: Scrape up all the brown bits for max flavor and to prevent a burn notice.
- Layer Ingredients: Place mushrooms on top of chicken before pressure cooking for better texture.
- Avoid Overcooking: Quick-release the pressure and open the lid to prevent rubbery chicken.
- Serve this With: Serve with Instant Pot Chicken Fried Rice, Veal Marsala Meatball Bites or Instant Pot Risotto.
More Recipes You Might Like
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Instant Pot Chicken Marsala
Equipment
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Ingredients
- 6 Skinless boneless chicken breasts, thin sliced – about ¼ inch thick
- 2 teaspoons All Purpose Seasoning Blend, divided
- ½ cup Flour
- 1 teaspoon Italian Seasoning Blend
- 3 Tablespoons Butter, divided
- 3 Tablespoons Olive oil, divided
- 8 ounces Baby bella mushrooms, sliced
- 1 Shallot, minced
- 3 cloves Garlic, minced
- ⅓ cup Marsala wine
- ⅓ cup Sherry
- ⅔ cup Chicken stock
- ½ cup Heavy cream
Instructions
- Season both sides of the chicken with 1 teaspoon All Purpose Seasoning.
- Put the flour in a shallow bowl or pie dish and add ½ teaspoon All Purpose Seasoning and Italian Seasoning. Mix with a fork.
- Dredge both sides of the chicken breasts in the seasoned flour, making sure to shake off any excess.
- Turn on the Instant Pot and select “saute” mode, adjust heat to more; When hot, add 1 tablespoon of oil and 1 tablespoons of butter.
- When butter has melted, add the 2 – 3 chicken breasts into the pot and saute until golden about 3 minutes. Turn and repeat on other side.
- Remove the chicken to a plate and cover to keep warm.
- Add another tablespoon of butter and olive oil; Repeat steps 5-6 with remaining chicken.
- Remove second batch of chicken to the plate and cover to keep warm.
- Add the remaining oil and butter to the Instant Pot; When melted, add mushroom, shallots and garlic and season with ½ teaspoon All Purpose Seasoning.
- Saute for 5 minutes, or until the mushrooms are lightly browned.
- Press “Cancel” on the Instant Pot.
- Add Marsala wine, sherry and chicken stock to the Instant Pot and place chicken on top of the mushroom mixture.
- Secure the lid on the Instant Pot and close pressure release valve.
- Select the “poultry” setting and adjust cooking time to 10 minutes.
- When the cooking time has finished, allow the pressure to natural release for 5 minutes then, carefully quick release the remaining pressure.
- Transfer chicken to a serving plate and cover to keep warm.
- Select “saute” and adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Christina’s Notes
- Use Dry Marsala: For the best savory flavor in the sauce.
- Pressure Cook Carefully: Overcooked chicken gets dry fast—stick to the timing.
- Deglaze First: Prevent the dreaded burn notice with a quick deglaze after sautéing.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Make this last night for the family and it was absolutely delicious! I will be making again.
The flavor was good, but this was one of those IP recipes that I think might be better left over stovetop. I would probably have been quicker with still just one skillet to make it there. Part of why I like the IP is quick, effortless meals and this still required a lot. But it tasted good!
I did half the chicken and I butterflied and/or pounded it flat depending on the thickness of the breast. I used half the mushrooms and the same amount of sauce (minus the shallots and sherry bc I didn’t have). Thickened up the sauce a bit with cornstarch at the very end and served it over angel hair. Sooooooo good! I will DEFINITELY make this again
I honestly had no idea I could make something this good in an Instant Pot…I love the step by step directions.
Scrumptious! I will be making this on repeat!
I’ve been looking for more instant pot meals! Definitely trying this one out!
This looks like a total winner! Pinner for later