Best 2 Instant Pot Chicken Marsala Recipes

Welcome to the culinary adventure of creating the perfect Instant Pot Chicken Marsala! This classic dish, known for its rich and flavorful sauce, is easily achievable with the convenience of a pressure cooker. In this article, we'll guide you through selecting the finest ingredients, mastering the art of browning the chicken, and crafting a luscious sauce that captures the essence of this Italian favorite. Get ready to tantalize your taste buds with this delectable dish, perfect for a cozy dinner or an impressive dinner party.

Here are our top 2 tried and tested recipes!

INSTANT POT® CHICKEN MARSALA

Instant Pot® Chicken Marsala image

This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.

Provided by thedailygourmet

Categories World Cuisine Recipes European Italian

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup all-purpose flour
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 ½ pounds skinless, boneless chicken breast halves
¼ cup oil
2 cups sliced fresh mushrooms
½ cup dry Marsala wine
¼ cup butter

Steps:

Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 g

INSTANT POT® CREAMY CHICKEN MARSALA FLORENTINE

Instant Pot® Creamy Chicken Marsala Florentine image

Nothing says fancy quite like a creamy Italian dish ... this Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.

Provided by Diana71

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup all-purpose flour
1 teaspoon dried oregano
salt and pepper to taste
2 chicken breasts, sliced in half horizontally
2 tablespoons olive oil
3 tablespoons butter
1 cup small fresh mushrooms, stems removed
¼ cup diced onion
½ cup Marsala wine
½ cup water
⅓ cup sun-dried tomatoes
1 cube porcini-flavored bouillon
2 cups firmly packed spinach leaves
1 (16 ounce) package spaghetti
2 tablespoons water
½ tablespoon potato starch
¼ cup half-and-half

Steps:

Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

Nutrition Facts : Calories 740.6 calories, Carbohydrate 100.3 g, Cholesterol 60.8 mg, Fat 20.6 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 8.2 g, Sodium 255.6 mg, Sugar 8.2 g

Tips:

To save time, use a pre-made marsala sauce. You can also make your own by simmering mushrooms, shallots, garlic, and Marsala wine in a saucepan until the mushrooms are tender and the sauce has thickened.
If you don't have an instant pot, you can make this dish in a Dutch oven or large skillet over medium heat.
You can use boneless, skinless chicken breasts or thighs for this recipe. If using thighs, cook them for an additional 5 minutes.
Serve chicken marsala over egg noodles, mashed potatoes, or rice.
Garnish with fresh parsley or chives before serving.

Conclusion:

Instant Pot Chicken Marsala is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, and the marsala sauce is rich and flavorful. Serve it over your favorite pasta or rice, and you have a delicious and satisfying meal that is ready in just 30 minutes.