Effortless Chicken Marsala Made in the Instant Pot®

Ingredients

• 3 boneless chicken breasts, cut into strips
• 1 ½ teaspoons salt , divided
• ½ teaspoon ground black pepper, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 2 tablespoons minced shallots
• 1 cup button mushrooms, sliced
• 1 cup chicken broth
• ¼ cup water
• 1 tablespoon cornstarch
• ½ cup heavy whipping cream
• 1 tablespoon chopped fresh parsley

Step 1

Season the chicken breasts with half a teaspoon of salt and a quarter teaspoon of pepper. Set your Instant Pot to the sauté setting and heat a tablespoon of butter along with a tablespoon of olive oil. Once hot, brown the chicken on both sides until it’s golden, which should take about 5 minutes. Take the chicken out and set it aside.

Step 2

Add the remaining butter and olive oil to the pot, then toss in the garlic and shallots. Cook them until they’re soft and fragrant, around 3 minutes. Stir in the mushrooms and let them cook down until tender, about the same amount of time.

Step 3

Pour in the chicken broth and use a wooden spoon to scrape up all the tasty browned bits stuck to the bottom—that’s where the flavor is. Bring it to a boil, then put the chicken back in and pour the Marsala wine over everything. Lock the lid in place, select the Poultry setting, and set the timer for 10 minutes. It will take a bit longer for the pressure to build, around 10 to 15 minutes.

Step 4

Once the cooking time is up, let the pressure release naturally for about 10 minutes, then finish with a quick release to let out any remaining steam. Carefully open the lid, turn the sauté function back on, and mix the cornstarch with water. Stir this into the pot along with the heavy cream, then season with the remaining salt and pepper. Let the sauce simmer and thicken for about 5 minutes, stirring occasionally.

Step 5

Serve the chicken with the rich sauce spooned over the top, and sprinkle with fresh parsley for a bright finish.