This rich and restaurant-worthy Instant Pot Chicken Marsala delivers incredible flavors in just 55 minutes from start to finish. The pressure cooker method infuses tender chicken with a luxurious wine-mushroom sauce while cutting traditional cooking time in half.
With only 365 calories per serving and 27g of protein, this Italian-American classic makes an impressive yet achievable weeknight dinner that’ll have everyone thinking you spent hours in the kitchen.
Ingredients for Instant Pot Chicken Marsala
- Chicken thighs: 4 large skinless pieces (about 3 pounds), bone-in or boneless work great
- All-purpose flour: 1/2 cup for creating a golden crust
- Olive oil: 3 tablespoons, divided for sautéing
- Cremini mushrooms: 8 ounces, thickly sliced for hearty texture
- Green onions: 3, chopped for mild flavor
- Garlic: 2 cloves, minced for aromatic depth
- Chicken broth: 1/2 cup low-sodium for balanced seasoning
- Marsala wine: 1/3 cup sweet variety for classic flavor
- Heavy whipping cream: 1/3 cup for rich, silky sauce
- Seasonings: Salt and pepper to taste
Step-by-Step Instructions
- Prepare the chicken: Season chicken with salt and pepper, then coat in flour for perfect browning
- Initial sauté: Heat 2 tablespoons oil in Instant Pot on SAUTE mode, brown chicken 3-4 minutes per side
- Veggie prep: Remove chicken, add remaining oil and sauté mushrooms, onions, and garlic for 2 minutes
- Deglaze: Add broth and scrape bottom well to release those flavorful bits
- Pressure cook: Place chicken on top, seal lid, and cook on HIGH pressure for 10 minutes
- Natural release: Allow 12 minutes natural release for tender, juicy results
- Finish sauce: Remove chicken, add wine and boil 3 minutes, then stir in cream and cook 5 minutes until thickened
- Serve: Pour luxurious sauce over chicken and enjoy with mashed potatoes or egg noodles
Cooking Techniques
The magic of this Chicken Marsala happens in two simple steps! First, we brown the flour-coated chicken to create a gorgeous golden crust – this adds amazing flavor.
Then, the Instant Pot does its thing, making the chicken super tender while the mushrooms and sauce become rich and delicious. Don’t skip the browning step – it’s what gives this dish its restaurant-style taste!
Variations & Substitutions
Want to switch things up? You can use chicken breasts instead of thighs – just reduce the pressure cooking time to 8 minutes. If you’re avoiding alcohol, swap the Marsala wine with a mix of white grape juice and 1 tablespoon of balsamic vinegar.
For a lighter version, try half-and-half instead of heavy cream. No cremini mushrooms? Button mushrooms work great too!
Serving Suggestions
This saucy chicken dish loves company! Serve it over buttery mashed potatoes or tender egg noodles to soak up all that amazing sauce. Add a bright green vegetable like steamed broccoli or roasted asparagus on the side.
Want something extra special? Toast some crusty bread to swipe through that creamy mushroom sauce – you won’t want to leave a drop behind!
Storage Tips
Made too much? Lucky you! Store your leftover Chicken Marsala in an airtight container in the fridge for up to 3 days. The sauce might thicken up when cold – just add a splash of chicken broth when reheating. Warm it gently on the stovetop or microwave until hot. The flavors actually get even better the next day!
Instant Pot Chicken Marsala
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 4 large skinless chicken thighs (About 3 pounds), bone in or boneless
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons olive oil separated
- 8 ounces fresh cremini mushrooms thickly sliced
- 3 green onions chopped
- 2 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1/3 cup sweet Marsala wine
- 1/3 cup heavy whipping cream
Instructions
- Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.
- Season the chicken on both sides with salt and pepper, and dredge them in flour.
- Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.
- Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.
- Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top.
- Close the lid and turn the pressure valve to “sealing”. Cook on Manual/Pressure setting and cook for 10 minutes on high pressure.
- When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.
- Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.
- Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.
- Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened. Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.
