Best 2 Instant Pot Chicken Marsala Recipes

Tantalize your taste buds with our delectable Instant Pot Chicken Marsala, a symphony of flavors that will transport you to the heart of Italy. This dish combines succulent chicken breasts, sautéed mushrooms, and a rich Marsala wine sauce, all cooked to perfection in the convenience of your Instant Pot.
In addition to the classic Chicken Marsala, we offer a tantalizing array of variations to suit every palate. Craving a creamy and cheesy twist? Try our Creamy Pesto Chicken Marsala, where a luscious pesto sauce and melted cheese elevate the dish to new heights. For a lighter and healthier option, our Skinny Chicken Marsala features a flavorful Marsala sauce made with reduced-fat ingredients, ensuring a guilt-free indulgence.
If you're short on time, our Quick and Easy Chicken Marsala is the perfect solution, delivering all the classic flavors in just 30 minutes. And for those who love the classic combination of chicken and mushrooms, our Chicken Marsala with Mushrooms is a must-try, featuring a generous helping of sautéed mushrooms that add an earthy depth to the dish.
For a touch of elegance, our Chicken Marsala with Roasted Grapes offers a delightful contrast of sweet and savory flavors, with roasted grapes adding a burst of juicy sweetness. And for those who prefer a bolder flavor profile, our Spicy Chicken Marsala incorporates a touch of heat with the addition of chili flakes, creating a dish that is both flavorful and fiery.
No matter your taste preferences, our collection of Instant Pot Chicken Marsala recipes has something for everyone. Prepare to be amazed by the tender chicken, savory sauce, and aromatic mushrooms that come together to create a truly unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN MARSALA

Instant Pot® Chicken Marsala image

This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.

Provided by thedailygourmet

Categories World Cuisine Recipes European Italian

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup all-purpose flour
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 ½ pounds skinless, boneless chicken breast halves
¼ cup oil
2 cups sliced fresh mushrooms
½ cup dry Marsala wine
¼ cup butter

Steps:

Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 g

INSTANT POT® CREAMY CHICKEN MARSALA FLORENTINE

Instant Pot® Creamy Chicken Marsala Florentine image

Nothing says fancy quite like a creamy Italian dish ... this Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.

Provided by Diana71

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup all-purpose flour
1 teaspoon dried oregano
salt and pepper to taste
2 chicken breasts, sliced in half horizontally
2 tablespoons olive oil
3 tablespoons butter
1 cup small fresh mushrooms, stems removed
¼ cup diced onion
½ cup Marsala wine
½ cup water
⅓ cup sun-dried tomatoes
1 cube porcini-flavored bouillon
2 cups firmly packed spinach leaves
1 (16 ounce) package spaghetti
2 tablespoons water
½ tablespoon potato starch
¼ cup half-and-half

Steps:

Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

Nutrition Facts : Calories 740.6 calories, Carbohydrate 100.3 g, Cholesterol 60.8 mg, Fat 20.6 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 8.2 g, Sodium 255.6 mg, Sugar 8.2 g

Tips:

For the best results, use boneless, skinless chicken breasts or thighs. You can also use chicken cutlets.
Make sure to trim any excess fat from the chicken before cooking.
Season the chicken with salt, pepper, and garlic powder before searing.
Sear the chicken in a hot skillet until golden brown on all sides. This will help to seal in the juices and flavor.
Use a good quality Marsala wine for the sauce. A dry Marsala will give the sauce a more robust flavor, while a sweet Marsala will make the sauce sweeter.
Add mushrooms, onions, and garlic to the sauce for extra flavor.
Serve the chicken marsala over pasta, rice, or mashed potatoes.

Conclusion:

Instant Pot Chicken Marsala is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is cooked in a savory Marsala wine sauce with mushrooms, onions, and garlic. It is then served over pasta, rice, or mashed potatoes. This dish is sure to please everyone at the table.