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I've discovered a game-changing Instant Pot recipe that'll make you feel like a gourmet chef without breaking a sweat. This chicken marsala is my go-to for impressing dinner guests or treating myself on busy weeknights. Rich, savory flavors meld perfectly with tender chicken breasts and earthy mushrooms. Best part? You'll have restaurant-quality results in under 30 minutes. Trust me, once you try this easy method, you'll never look back. Let's dive into this mouthwatering dish that'll become your new favorite!
Ingredients for Chicken Marsala in the Instant Pot
- Chicken breasts: Lean protein source that adds heartiness and flavor to the dish without overpowering the marsala wine sauce.
- All-purpose flour: Coats the chicken for browning and helps thicken the marsala sauce for a rich and velvety texture.
- Olive oil: Used for browning the chicken and sautéing the mushrooms, adding depth of flavor to the dish.
- Mushrooms: Earthy and savory, mushrooms complement the marsala wine sauce, adding a meaty texture and umami flavor.
- Marsala wine: Signature ingredient that lends a sweet and nutty flavor to the dish, creating a rich and complex sauce.
- Chicken broth: Provides a savory base for the sauce, enhancing the overall depth of flavor in the chicken marsala.
- Butter: Adds richness and silkiness to the marsala sauce, creating a luxurious finish and balancing the flavors.
Read more: Instant Pot Chicken Recipe Guide
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chicken quickly and efficiently, infusing flavors and keeping the meat tender.
- Tongs: Needed for flipping and removing the chicken without piercing it, ensuring it stays juicy and intact.
- Spatula: Useful for scraping up any browned bits from the bottom of the pot, adding depth of flavor to the sauce.
- Measuring cup: Ensures accurate amounts of marsala wine and chicken broth are added, balancing the flavors perfectly.
Instant Pot Chicken Marsala Recipe Guide
This Instant Pot Chicken Marsala is a quick and easy recipe that delivers a restaurant-quality meal in just 30 minutes. Perfect for a weeknight dinner or a special occasion.
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Equipment
- Instant Pot
- Sauté Pan
Ingredients:
Main Ingredients
- 4 boneless, skinless chicken breasts
- to taste Salt and pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons butter
- to taste Fresh parsley for garnish
Read more: Instant Pot Chicken Recipes Guide
Instructions:
- Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
- Select "Saute" on the Instant Pot and heat olive oil. Brown chicken on both sides, then remove and set aside.
- Add mushrooms to the pot and sauté until browned.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pot.
- Return chicken to the pot, seal the Instant Pot, and cook on high pressure for 8 minutes.
- Quick release the pressure, then remove chicken and set aside.
- Select "Saute" and simmer the sauce until slightly thickened. Stir in butter until melted.
- Serve chicken topped with the Marsala sauce and garnish with parsley.
Notes:
For a richer flavor, you can use a mix of cremini and button mushrooms. Serve with mashed potatoes or pasta for a complete meal.
Nutrition value:
Calories: 380kcalCarbohydrates: 14gProtein: 28gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 620mgPotassium: 540mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Fried Chicken Recipe Guide
Tips for Making Instant Pot Chicken Marsala Ahead of Time
Make Ahead Instructions
- Prepare the chicken marsala as directed in the recipe.
- Let the dish cool completely before storing in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat gently on the stove or in the microwave.
Freezing Instructions
- After cooking the chicken marsala, allow it to cool to room temperature.
- Place the dish in a freezer-safe container or resealable bag, removing as much air as possible.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave until heated through.
Marsala wine used in this recipe is a fortified wine from Sicily, Italy, known for its rich, sweet flavor with hints of dried fruits and spices.
Common Questions About This Instant Pot Chicken Dish
FAQ:
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly to ensure they are cooked through.
How can I make this recipe gluten-free?
To make this recipe gluten-free, you can use a gluten-free flour blend in place of all-purpose flour for dredging the chicken.
Can I use a different type of wine if I don't have Marsala wine?
If you don't have Marsala wine, you can substitute it with a dry white wine like Chardonnay or a sweet red wine like Port.
How do I store leftovers of this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this dish?
Yes, you can freeze this dish. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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