This easy recipe brings together tender chicken and rich Marsala wine sauce in a flash, perfect for busy weeknights. Using the Instant Pot® means you’ll have a delicious, comforting meal ready in no time.
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Start by seasoning the chicken breasts with salt and pepper. Set your Instant Pot to the sauté setting, then melt a tablespoon of butter and a tablespoon of olive oil. Brown the chicken on both sides until it’s golden, which should take about five minutes. Once they’re nicely seared, take the chicken out and set it aside.
Add the remaining butter and olive oil to the pot, then toss in the garlic and shallots. Let them cook until they soften, about three minutes. Next, stir in the mushrooms and cook for another few minutes until they’re tender.
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up all those flavorful browned bits. Bring it to a boil for a few minutes, then nestle the chicken back into the pot and pour the Marsala wine over everything.
Lock the lid in place and set the Instant Pot to the poultry setting for 10 minutes. It will take some time to build pressure, about 10 to 15 minutes. When it’s done, let the pressure release naturally for around 10 minutes, then finish with a quick release.
Open the lid, switch the pot back to sauté, and mix the cornstarch with water before stirring it into the sauce along with the heavy cream. Season with the rest of the salt and pepper, and let the sauce simmer until it thickens up a bit, about five minutes. Serve it up with a sprinkle of fresh parsley on top.
- Use boneless, skinless chicken breasts for even cooking and quick pressure buildup.
- Sear the chicken first to lock in flavor before adding the sauce ingredients.
- Let the pressure release naturally for a few minutes to keep the chicken moist and tender.
This dish is perfect for busy weeknights because it comes together quickly without sacrificing flavor. The Instant Pot® makes the chicken tender and juicy while the Marsala wine adds a rich, savory depth. It’s a comforting meal that feels special but is easy to prepare.
Serve this dish over creamy mashed potatoes, buttered noodles, or a bed of steamed rice to soak up the delicious sauce. A side of sautéed green beans or roasted asparagus adds a fresh, crisp contrast that complements the rich flavors well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
