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Ever tried cooking a classic dish in a new-age gadget? I did, and you wouldn't believe how incredible my Chicken Marsala turned out! Prepared in my faithful Instant Pot, this Italian delight is no less than a restaurant-style treat. The succulent chicken, the robust marsala wine and the earthy mushrooms, all combining in a melody of flavors. It's simplicity and elegance on a plate, believe me, you'll want to whip this up right away for your next meal!
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 Recipes 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](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-chicken-marsala-recipe-guide-1716455963.jpg)
Instant Pot Chicken Marsala Recipe Guide
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 Recipe 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:
Nutrition value:
Keywords:
Read more: Instant Pot Curry 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.
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