Simple Chicken Marsala Recipe for the Instant Pot®

Step 1

Start by seasoning the chicken breasts with half a teaspoon of salt and a quarter teaspoon of pepper. Turn your Instant Pot to the sauté setting and heat up a tablespoon each of butter and olive oil. Brown the chicken on both sides until it’s golden, which should take about 5 minutes, then take it out and set it aside. Next, melt the remaining butter and olive oil in the pot, add the garlic and shallots, and cook them until they’re soft, about 3 minutes. Toss in the mushrooms and cook for another 3 minutes until they’re tender. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits — this adds great flavor. Bring it to a boil, then put the chicken back in and pour the Marsala wine over everything. Close the lid, lock it, and set the pot to the poultry setting for 10 minutes. Once it’s done, let the pressure release naturally for about 10 minutes, then finish with a quick release. Open the lid, turn the pot back to sauté, and whisk together the cornstarch with water before stirring it in along with the heavy cream. Season the sauce with the remaining salt and pepper, and cook until it thickens a bit, around 5 minutes. Serve it up sprinkled with fresh parsley for a lovely finish.