Chicken Marsala Recipe For Instant Pot
Description
Chicken Marsala is a classic Italian dish that is both flavorful and easy to make. This recipe is perfect for a weeknight dinner or a special occasion. It is made with boneless chicken breasts, mushrooms, and a flavorful Marsala wine-based sauce. This Instant Pot version is even quicker and easier to make, and it comes out tender, juicy, and delicious every time. Serve this dish with a side of your favorite pasta or mashed potatoes for a complete meal.
Prep Time
This Instant Pot Chicken Marsala comes together in no time! All you need to do is prep the ingredients, which should take about 10 minutes. Then, you can let the Instant Pot do the rest of the work for you.
Cook Time
This Chicken Marsala recipe takes about 15 minutes in the Instant Pot. Once the pot is up to pressure, it takes about 8 minutes to cook the chicken and mushrooms, and then a few minutes to let the pressure release naturally. In total, you can have dinner ready in less than 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Press the “saute” button on the Instant Pot and add the olive oil. Once the oil is hot, add the chicken cubes and season with salt, pepper, garlic powder, and Italian seasoning.
2. Saute the chicken for about 3 minutes, until it is lightly browned. Then, add the mushrooms and saute for another 3 minutes, until the mushrooms are lightly browned.
3. Add the Marsala wine and chicken broth to the pot and stir to combine. Press the “cancel” button and place the lid on the Instant Pot. Make sure the valve is set to “sealing”.
4. Press the “manual” or “pressure cook” button and set the time to 8 minutes. Once the timer is done, let the pressure release naturally for about 5 minutes, and then quick release the remaining pressure.
5. Open the lid and press the “saute” button again. In a small bowl, whisk together the butter and flour to make a paste. Add the paste to the pot and stir to combine. The sauce will thicken as it cooks. Simmer for about 3 minutes, until the sauce is thick and creamy.
6. Serve the Chicken Marsala over mashed potatoes or pasta, and garnish with the chopped parsley. Enjoy!
Equipment
- Instant Pot
- Wooden spoon
- Small bowl
- Measuring cups and spoons
Notes
This recipe can also be made on the stovetop. Instead of using the Instant Pot, cook the chicken and mushrooms in a large skillet over medium-high heat. Then, add the Marsala wine and chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes, until the sauce thickens. Serve as directed.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains about 270 calories, with 16g of fat, 8g of carbohydrates, and 24g of protein.
Recipe Tips
- For a lighter version of this dish, you can use skinless, boneless chicken thighs instead of chicken breasts.
- You can use any type of mushrooms you like. White button mushrooms, cremini mushrooms, or portobello mushrooms all work great.
- If you’re not a fan of Marsala wine, you can substitute it with dry sherry or dry white wine.
- If you would like to add some extra flavor to the sauce, you can add a splash of Worcestershire sauce or a teaspoon of Italian seasoning.
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