Instant Pot Chicken Marsala

If you love chicken marsala, this new version, updated for the Instant Pot, makes it so fast and easy. The best part is this Instant Pot Chicken Marsala is so tender and flavorful you will be making it all the time.

Instant Pot Chicken Recipes are some of my favorite meals to prepare for my family. I have to admit that Chicken Marsala is one of my top picks for best comfort food. The creamy mushroom gravy and moist chicken can’t be beat and now that I have updated it to cook in the Instant Pot it is a real winner.

Can I make Instant Pot Chicken Marsala with Frozen Chicken?

Yes, frozen chicken is a mainstay in my Instant Pot Chicken Recipes. After all, it is why I love using my Instant Pot, it’s  fast and convenient.

You just have to increase the cooking time for the recipe and expect your Instant Pot pressure cooker to take longer to come up to temperature.  I have a lot of great Instant Pot recipes you can explore – check them out here.

Can You Use Chicken Thighs?

Boneless chicken thighs give a lot of flavor and are a great economical swap for this Instant Pot chicken breast recipe. Because a chicken thigh has more fat and is denser than chicken breast you will have to increase your cooking time by about 5 minutes.

How to Make Instant Pot Chicken Marsala

To prepare this instant pot chicken meal turn your Instant Pot pressure cooker on saute and adjust to the more setting. Sprinkle House Season Blend on both sides of your chicken.

Mix flour with House Season Blend and Italian Season Blend and dredge in mixture, shaking off any excess.

Place oil and butter into pot with two or three breasts and let brown for two or three minutes per side, set in a covered dish and repeat with the remainder of the chicken, add them to the covered dish to keep warm.

Add additional butter to the pan and saute your shallots, garlic and mushrooms until golden brown. Turn off Instant Pot and add the remaining liquids, except the cream, to your pot. Be sure to give the bottom a good scrape with a Rubber Spatula to loosen all the best flavor bits from the bottom.

Secure your lid and select the poultry setting on normal for 10 minutes and allow a natural release for five minutes and then do a quick release. Remove your lid and place the chicken in a covered dish to keep warm. Set your Instant Pot to Saute and the normal setting and add cream, stir occasionally for several minutes until it thickens. Add chicken back to pot and continue to cook for an additional one to two minutes.

Expert Tips for Making Instant Pot Chicken Marsala

• My House Season Blend and Italian Season Blend are so great to use in this recipe. These blends can be customized to your families taste and they make great gifts for family and friends. Store in air tight containers  and use on everything for added flavor.
• If you don’t have an Instant Pot, no worries, try my delicious 30 Minute Chicken Marsala recipe.
• If your family doesn’t like mushrooms, use an immersion blender and make a smooth sauce so they get the flavor without them knowing.

 What to Serve with Instant Pot Chicken Marsala

This tempting Instant Pot chicken dish is so flexible you can serve it so many different ways so it never gets boring. Here a few of my favorite ways.

• Serve it over your favorite variety of rice or pasta. Select a different shaped pasta to make it fun for kids.
• Try it over mashed potatoes. This Instant Pot Mashed Potato recipe is a perfect way to make mash potatoes that’s fast and easy.
• If you are carb conscious, you can serve over spaghetti squash or zucchini noodles.

SHOP THIS RECIPE

• This Instant Pot is the one I use at least twice a week for quick easy meals. It truly is a busy moms best friend. I know people that have purchased several in different sizes to make meal preparation a breeze.
• Meat thermometer are an essential tool to make sure your meat is done to the safe temperature and to keep your family safe.
• These tongs make difficult jobs in the kitchen easy to handle. You will be amazed how often you reach for them.

MORE RECIPES YOU MIGHT LIKE

• 30 Minute Chicken Marsala
•  Slow Cooker Chicken Marsala
• Instant Pot Sticky Chicken
• Instant Pot Macaroni and Cheese

Looking for more?  Check out all of the best pressure cooker recipes on It Is a Keeper.

⭐  Did you make this recipe? Please give it a star rating below! ⭐ 

Instant Pot Chicken Marsala

Everyone loves chicken marsala and this new version is updated for the Instant Pot and makes it so fast and easy. The best part is this Instant Pot Chicken Marsala is so tender and flavorful you will be making it all the time.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Dish

Cuisine: American

Keyword: chicken, instant pot, marsala, pressure cooker

Servings: 4

Calories: 605kcal

Author: Christina Hitchcock

Print Recipe Pin Recipe

4.59 from 17 votes

Ingredients

• 6 thin sliced skinless boneless chicken breasts - about 1/4 inch thick
• 2 teaspoons House Seasoning Blend - divided
• ½ cup flour
• 1 teaspoon Italian Seasoning Blend
• 3 tablespoons butter
• 3 tablespoons olive oil
• 8 oz sliced baby bella mushrooms
• 1 shallot - minced
• 3 cloves garlic - minced
• 1/3 cup Marsala wine
• 1/3 cup sherry
• 2/3 cup chicken stock
• ½ cup heavy cream

US Customary - Metric

Instructions

• Season both sides of the chicken with 1 teaspoon House Seasoning Blend.
• Put the flour in a shallow bowl or pie dish and add 1/2 teaspoon House Seasoning Blend and Italian Seasoning Blend; 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 1 tablespoon olive oil; Repeat previous step 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 1/2 teaspoon House Seasoning Blend.
• 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.

Notes

• My House Season Blend and Italian Season Blend are so great to use in this recipe. These blends can be customized to your families taste and they make great gifts for family and friends. Store in air tight containers  and use on everything for added flavor.
• If you don't have an Instant Pot, no worries, try my delicious 30 Minute Chicken Marsala recipe.
• If your family doesn't like mushrooms, use an immersion blender and make a smooth sauce so they get the flavor without them knowing.

Nutrition

Calories: 605kcal | Carbohydrates: 21g | Protein: 41g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 173mg | Sodium: 1510mg | Potassium: 950mg | Fiber: 1g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 4.5mg | Calcium: 42mg | Iron: 2.1mg

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.