Quick and Simple Chicken Marsala 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 salt and pepper. Set your Instant Pot to the sauté setting, then melt a tablespoon of butter and a tablespoon of olive oil. Brown the chicken on both sides until it’s golden, which should take about five minutes. Once they’re nicely seared, 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. Let them cook until they soften, about three minutes. Next, stir in the mushrooms and cook for another few minutes until they’re tender.

Step 3

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up all those flavorful browned bits. Bring it to a boil for a few minutes, then nestle the chicken back into the pot and pour the Marsala wine over everything.

Step 4

Lock the lid in place and set the Instant Pot to the poultry setting for 10 minutes. It will take some time to build pressure, about 10 to 15 minutes. When it’s done, let the pressure release naturally for around 10 minutes, then finish with a quick release.

Step 5

Open the lid, switch the pot back to sauté, and mix the cornstarch with water before stirring it into the sauce along with the heavy cream. Season with the rest of the salt and pepper, and let the sauce simmer until it thickens up a bit, about five minutes. Serve it up with a sprinkle of fresh parsley on top.