Put a gourmet meal on the table in only 30 minutes with this quick and easy recipe!
Anytime you give me chicken and mushrooms in a creamy sauce, I am one happy girl. When you add the fact that it’s made in under 30 minutes, that’s even better. I still consider myself a beginner at this whole Instant Pot thing. It still scares me a bit every time I have to do a quick pressure release. It’s a psychological thing at this point because it really is so easy. Besides, with dishes like this Instant Pot chicken marsala, I’m sure I’ll get over my fear pretty soon.
Have I mentioned that I’m a mushroom fanatic? I’ve never met a mushroom I didn’t like. Portobello, shiitake, lion’s mane, oyster, enoki, shimeji (beech), and chanterelle mushrooms are my favorites. I often buy combination packages to use in stir-fries, omelets, and dishes like chicken marsala. Although button and cremini (baby bella) mushrooms are frequently used in this recipe, feel free to experiment with your favorite types. And, if you’re anything like me, go ahead and add extra. I happen to like a little chicken with my forkful of mushrooms.
This recipe is perfect as is, but if you want to change up the flavor a bit, swap the Italian seasoning for herbes de Provence. While these spice blends share some herbs, they also differ in ways that make them unique. Italian seasoning is more basil-forward, with an earthy flavor, while herbes de Provence adds notes of lavender for a more aromatic, floral taste. I’ve made this dish with both, and it’s equally delicious either way.
Swapping ingredients is easy in this recipe, especially if you have to cater to different dietary styles. I use gluten-free all-purpose flour when I make it. If you need an alcohol-free version, combine equal amounts of grape juice and chicken broth with a splash of apple cider vinegar to replace the marsala wine. Make it dairy-free by using plant-based butter and heavy cream.
Why I like the Instant Pot
The thing that first intrigued me about the Instant Pot was watching chefs on competition shows pressure-cooking food to save time. I figured if it worked for them, it had to work for me at home. I’ve only made a handful of recipes so far, including this Instant Pot chicken marsala, but each has turned out great. It’s definitely time to expand my repertoire, especially since I often wait until I’m hungry to think about dinner. The Instant Pot can help me make nutritious meals when I want something fast.
The other reason I like the Instant Pot is its versatility. When I use a slow cooker, I have to sear the chicken and sauté the mushrooms in a skillet first. That means extra cleanup work for me. The sauté feature on the Instant Pot simplifies life and lets me do everything in one pot. You can’t beat that for convenience.
How do I store leftovers?
Allow leftover Instant-Pot chicken marsala to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Reheat leftovers in a 350°F oven until warm, in the microwave, or on the stovetop over medium-low heat. If the sauce becomes too thick, add a splash of water or chicken broth to loosen it. Once chilled, you can also freeze leftover chicken marsala in a freezer-safe container or zippered bag for up to 3 months. Defrost the leftovers overnight in the refrigerator before reheating.
Serving suggestions
Serve Instant Pot chicken marsala over a plate of Yukon Gold Mashed Potatoes, Rice Cooker Brown Rice, Baked Polenta, or the ultimate accompaniment—Homemade Egg Noodles. If you want to lower your carb intake, spiralize zucchini (zoodles) or Butternut Squash Noodles. You can also make some Instant-Pot Spaghetti Squash before the chicken marsala. That’s one of my favorite ways to enjoy chicken dishes with sauce.
Ingredients
- 4 medium (or 2 large) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/4 teaspoons Italian seasoning
- 3 tablespoons unsalted butter divided
- 1 1/2 teaspoons olive oil
- 3 cloves garlic minced
- 1 1/2 cups sliced mushrooms cremini or white button
- 1 cup low-sodium chicken broth
- 1 cup marsala wine or dry sherry
- 2 tablespoons all-purpose flour
- 1/3 cup heavy cream optional
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Set the Instant Pot to 'Sauté' and add 2 tablespoons of butter along with the olive oil. Once hot, sear the chicken for 2-3 minutes per side until golden, then remove the chicken and set aside.
- Add the remaining 1 tablespoon of butter to the pot. Stir in the minced garlic and sliced mushrooms, cooking for 1-2 minutes until the garlic is fragrant and mushrooms begin to soften.
- Pour in the chicken broth and marsala wine. Return the chicken to the pot. Secure the lid, set the valve to 'Sealing,' and pressure cook on high for 8 minutes.
- Quickly release the pressure and remove the chicken, covering it to keep warm. Switch the Instant Pot back to 'Sauté.'
- In a small bowl, mix the flour with about 1/3 cup liquid from the pot to form a smooth slurry, then whisk it back into the sauce. Stir continuously until the sauce thickens, about 2-5 minutes. If using, stir in the heavy cream.
- Adjust seasoning as needed and serve the sauce over the chicken. Garnish with parsley.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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