INSTANT POT CHICKEN MARSALA

In Chicken, Dinner 253 views

Instant Pot Chicken Marsala – juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes!

Fast chicken suppers are my top pick to make in the pressing factor cooker. We love the Sweet Garlic Chicken and my Instant Pot Chicken Thighs.If you never had Chicken Marsala in your life, you are passing up a major opportunity. This simple dish is loaded with flavor! Skillet-burned chicken is stewed in mushrooms, garlic and wine sauce that resembles nothing else. Presently, I can make it effectively in my Instant Pot and the flavor is considerably more extreme. You can utilize chicken bosom, boneless thighs or bone-in skin-on chicken thighs to make this. I think even pork cutlets will work!

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This dish is easy to make. You need to brown the chicken first, at that point make the sauce base and pressing factor cook everything together. The last advance is to thicken the sauce and serve this tasty dish!.This dish can be served over rice, noodles, pureed potatoes or cooked potatoes. We appreciated it with my Easy Oven-Roasted Potatoes and it was phenomenal!

Incredibly juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes!

Ingredients

for the chicken:

  • 2 medium chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

for the sauce:

  • 1 tablespoon unsalted butter
  • 3 garlic cloves minced
  • 1/2 cup chopped onion
  • 8 oz. white or baby Bella mushrooms
  • 1/2 cup chicken stock
  • 1/2 cup Marsala wine
  • 1 tablespoon cornstarch
  • 2 tablespoons water.
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Instructions

  • Make sure that your stainless steel insert is in your Instant Pot. Press “saute” setting and wait 2 minutes.
  • Add oil and butter to your Instant Pot and let it melt.
  • Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.
  • Brown each chicken cutlet on each side. Remove onto a plate.
  • Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.
  • Press “cancel/off” button. Add chicken stock and wine to vegetables. Stir well.
  • Place chicken in the sauce. Close the lid, set valve to “sealing” positions (the newer IP models do it on their own).
  • Make sure the IP is set to cook at HIGH pressure. Set timer to 7 minutes.
  • The IP will beep and it will start coming to pressure. That can take about 5 minutes.
  • Once the timer is done, press “cancel/off” button and let the Instant Pot release pressure naturally.
  • Once the pressure pin drops, carefully open the lid away from your face.
  • Remove the chicken and set on a plate.
  • Mix cornstarch with water and add to the sauce. Stir and let it sit for a few minutes to thicken.Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.
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Recipe Notes

  • You can use bone-in skin-on chicken thighs to make this dish. Increase cooking time to 12 minutes.
  • For boneless chicken thighs, the cooking time stays the same.
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