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Creamy Instant Pot Chicken Marsala Recipe

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This Instant Pot Chicken Marsala recipe is simple enough for a weeknight dinner but tasty enough for company. And with just a handful of ingredients, it’s perfect for any time you’re short on time. So give the chicken a try in this classic Italian dish – you won’t be disappointed.

A white plate of chicken marsala sitting on a white countertop with a fork on the side.

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Chicken Marsala is one of those dishes that always sounds more complicated than it is. But this version is super easy – and so delicious. You’ll love how the creamy sauce pairs with the crispy chicken. Ready in just 40 minutes, this is a perfect weeknight meal. Enjoy!

Why You’ll Love This Instant Pot Chicken Marsala Recipe:

  • It’s only a few ingredients and ready in 40 minutes!
  • The creamy sauce is simply divine.
  • It’s great for company without a lot of effort.

If you love recipes like this, you may also enjoy this Creamy Chicken Cordon Bleu Pasta (One Pot Recipe) recipe.

Ingredients For Instant Pot Chicken Marsala

Ingredients for instant pot chicken marsala on a white counter
  • Chicken breasts: Lean and tender, skinless chicken breasts form the protein base of this delicious dish, serving as a perfect canvas for the rich Marsala sauce.
  • Minced Garlic: Garlic adds a pungent, aromatic depth that infuses the dish with classic Italian flavor, enhancing the overall savoriness.
  • Nature’s Seasoning is a versatile blend of spices that brings out the chicken’s mouthwatering flavors and complements the creamy sauce.
  • Mushrooms: These earthy morsels soak up the sauce and provide a satisfying, meaty texture that contrasts nicely with the juicy chicken.
  • Parsley: Fresh parsley offers a burst of color and light, herby freshness that cuts through the richness of the sauce.
  • Chicken stock: The foundation of the sauce, chicken stock adds moisture and a deep, concentrated chicken flavor that enriches the Marsala.
  • Flour: Used to dust the chicken, the flour helps to thicken the sauce, giving it a creamy, velvety consistency that clings to every bite.
  • Olive oil: Olive oil is essential for searing the chicken, imparting a subtle hint of fruity flavor while ensuring the meat remains succulent.
  • Butter: Adds a silky, indulgent richness to the sauce and helps create a glossy finish that makes the dish visually appealing.
  • Heavy cream: The key to the luxurious texture of the sauce, heavy cream melds all the flavors together into a creamy delight.
  • Marsala wine: This is the star ingredient, lending its distinctive, slightly sweet, and complex flavor profile that makes Chicken Marsala so unique and irresistible. 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • If Marsala wine is unavailable, ¼ cup of Madeira is a fine substitute, providing a similar sweetness and depth to the sauce.
  • If you like a little kick to your meal and want some spice, you can add red pepper flakes to the mushroom sauce.
  • Do you like spinach? Try adding it with the cream to let it wilt just a bit.
  • If chicken isn’t your thing, try using other meat, such as pork or shrimp.

How To Make Instant Pot Chicken Marsala

Collage of cooking the ingredients for chicken marsala in an instant pot.
  1. Place chicken between plastic wrap on a cutting board and flatten with a meat mallet.
  2. Cut flattened chicken into smaller pieces. Mix flour and seasoning in a bowl and coat the chicken. (Photo 1)
  3. Set pot to sauté, and add butter and oil. Cook chicken until browned, then remove and set aside. (Photo 2)
  4. Add mushrooms and garlic to the pot; cook for 5 minutes. Add stock and wine; let it reduce for 10 minutes. (Photos 3 & 4)
Collage of Instant Pot with mushroom and chicken stock mixture with and without chicken on top.
  1. Add chicken on top of the mushrooms in the pot. (Photo 5)
  2. Close the pot and cook on high pressure for 10 minutes.
  3. Let the pressure release naturally for 5 minutes, then quickly release the remaining pressure.
  4. Take out chicken; mix in cream and heat until sauce thickens. (Photo 6)
  5. Drizzle sauce over chicken to serve.
Chicken marsala sitting on a white plate with fork and knife on the side.

Recipe Tips 

  • Try to get your chicken breasts as evenly as possible so that they cook evenly. This prevents the chicken from overcooking and drying out.
  • You can tell the chicken is ready to flip when it releases from the pan.
  • When you add the stock to your pan, be sure to scrape the bottom of the pan well to get up all the flavor bits.
  • Be sure to allow five minutes of natural release to make sure your chicken stays tender.

Alternative Cooking Methods

If you prefer to use a slow cooker for this Chicken Marsala recipe, the process becomes just as simple, with a few tweaks to accommodate the cooking style. Here is how you could adapt the recipe for slow cooking:

  1. Prepare the chicken as described by flattening and coating in the flour mixture.
  2. In a skillet over medium-high heat, briefly brown the chicken in butter and oil to give it color. Then, transfer the chicken to the slow cooker.
  3. Sauté the mushrooms and garlic in the same skillet until tender, then transfer to the slow cooker atop the chicken.
  4. Pour the stock and Marsala wine into the slow cooker, ensuring the liquid covers the chicken and mushrooms.
  5. Cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
  6. During the last 30 minutes of cooking, stir in the heavy cream to thicken the sauce and let it simmer.

Remember, when using a slow cooker, the sauce may not reduce and thicken as much as it does in an Instant Pot or on the stovetop, so you might need to use a cornstarch slurry (a mix of cornstarch and water) to achieve the desired consistency. Add this in the last hour of cooking if necessary.

Chicken marsala on a plate topped with parsley.

Storing Tips 

Leftover chicken marsala can be stored in the fridge in an airtight container for up to three days. It’s best to reheat it in a saucepan on low heat until it is warm.

If you’re looking at making this recipe for the freezer, it’s best to freeze it before cooking.

What To Serve With Instant Pot Chicken Marsala

To seamlessly complement the savory flavors of Instant Pot Chicken Marsala, consider serving it with a side of buttery mashed potatoes that will absorb the delicious Marsala sauce. Alternatively, for a heartier meal, pair it with cooked pasta such as linguine or fettuccine, which will allow the pasta to soak up the sauce. 

A side of steamed or roasted vegetables like asparagus, green beans, or broccoli can offer a vibrant contrast both in flavor and texture. For a bit of rustic charm, crusty bread to sop up the remaining sauce is always a hit. 

Lastly, cauliflower rice makes an excellent substitute for those looking for a low-carb option. It soaks up the sauce while keeping the meal lighter.

Recipe FAQs

Can I use bone-in chicken instead of boneless for this recipe?

Yes, you can use bone-in chicken pieces; however, you may need to adjust the cooking time
 accordingly, as bone-in chicken typically takes longer to cook through.

Is there a dairy-free alternative to heavy cream in this recipe?

Coconut milk or a rich unsweetened oat cream are good dairy-free options. They can lend a creamy texture without the use of dairy but might slightly alter the flavor profile of the dish

What if my sauce isn’t thickening properly?

If your sauce isn’t thickening, you can make a cornstarch slurry
 by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water
 and then stirring it into the sauce. Heat the sauce for another few minutes until it reaches the desired consistency.

How do I prevent the chicken from getting rubbery?

Avoid overcooking the chicken by sticking to the recommended cooking times and using a quick release
 after the 5-minute natural release
 to prevent the chicken from continuing to cook in the residual heat.

More Great Instant Pot Recipes You Will Love

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Small plate of Chicken Marsala.
5 from 2 votes

Creamy Instant Pot Chicken Marsala Recipe


Author: Kim Schob
Course: Instant Pot, Main Dishes
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
40 minutes
Total Time: 1 hour 20 minutes
Yields 4 Servings
Instant Pot Chicken Marsala is a delicious and easy weeknight meal. The perfect dish to make when you're short on time.

Ingredients 

  • 2 large Chicken breasts
  • 2 tablespoons Garlic minced
  • 1 tablespoon Nature’s Seasoning
  • 8 oz (226 ⅘ g) Mushrooms sliced
  • 1 tablespoon Parsley
  • cup (157 ¾ ml) Chicken stock
  • ½ cup (62 ½ g) Flour
  • 3 tablespoons Olive oil
  • 3 tablespoons Butter
  • ½ cup (118 2/7 ml) Heavy cream
  • ½ cup (118 2/7 ml) Marsala wine or ¼ cup of Madeira to substitute

Instructions

  • Place chicken between plastic wrap on a cutting board and flatten with a meat mallet.
    2 large Chicken breasts
  • Cut flattened chicken into smaller pieces. Mix flour and seasoning in a bowl and coat the chicken.
    ½ cup Flour,1 tablespoon Nature’s Seasoning
  • Set pot to sauté, and add butter and oil. Cook chicken until browned, then remove and set aside.
    3 tablespoons Butter,3 tablespoons Olive oil
  • Add mushrooms and garlic to the pot; cook for 5 minutes. Add stock and wine; let it reduce for 10 minutes.
    2 tablespoons Garlic,8 oz Mushrooms,⅔ cup Chicken stock,½ cup Marsala wine
  • Add chicken on top of the mushrooms in the pot.
  • Close the pot and cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 5 minutes, then quickly release the remaining pressure.
  • Take out chicken; mix in cream and heat until sauce thickens.
    ½ cup Heavy cream
  • Drizzle sauce over chicken to serve.
    1 tablespoon Parsley

Notes

  • Try to get your chicken breasts as evenly as possible so that they cook evenly. This prevents the chicken from overcooking and drying out.
  • You can tell the chicken is ready to flip when it releases from the pan.
  • When you add the stock to your pan, be sure to scrape the bottom of the pan well to get up all the flavor bits.
  • Be sure to allow five minutes of natural release to make sure your chicken stays tender.

Nutrition Information

Serving: 1Serving Calories: 547kcal (27%) Carbohydrates: 24g (8%) Protein: 30g (60%) Fat: 34g (52%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 137mg (46%) Sodium: 283mg (12%) Potassium: 778mg (22%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 882IU (18%) Vitamin C: 5mg (6%) Calcium: 103mg (10%) Iron: 3mg (17%)

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5 from 2 votes (2 ratings without comment)

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