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Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Devashish
This rich and restaurant-worthy Instant Pot Chicken Marsala delivers incredible flavors in just 55 minutes from start to finish. 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 365 kcal

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.

Nutrition

Calories: 365kcalCarbohydrates: 19gProtein: 27gFat: 18gSaturated Fat: 4gCholesterol: 115mgSodium: 125mgPotassium: 575mgFiber: 1gSugar: 3gVitamin A: 188IUVitamin C: 4mgCalcium: 47mgIron: 2mg
Keyword marsala wine recipe, mushroom sauce, pressure cooker dinner, tender chicken
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