Chicken Marsala is a dish of golden chicken and mushrooms that cooked in Marsala wine. This classic restaurant dish is something you can easily make at home. With the Instant pot, you can have this dish in less than 20 minutes.
This is a new version of the classic Instant Pot chicken and mushrooms recipe. They are both great but this one has a stronger taste duo the marsala wine.
Do I have to use Marsala wine?
Marsala is a fortified wine, dry or sweet, made in Italy. This Instant Pot Chicken Marsala is not the same without this wine. Still, if you do not have this or cannot find it, you can use Pinot Noir. The Marsala wine tends to have a nutty, brown sugar flavor, with notes of dried fruit. So any wine with this characteristic is suitable for use instead of Marsala.
Are there different types of Marsala?
Marsala comes in three colors; golden, amber, and ruby. These three colors also indicate the three levels of sweetness. The golden Marsala is a fine Marsala, and it is a type of Marsala that ages for 12 months. It has less sweetness. Superior Marsala has an amber color. This wine has more sweetness and has aged for 24 months. The ruby Marsala ages 4 or 5 years and is known as superior (4 years) or Virgin (5 years) wine. The Ruby Marsala is not used for cooking. The fine and superior are used in cooking.
Which mushrooms to use?
For this recipe I used plain white mushrooms – champignon mushrooms.
You can use any type you like or even combine a few. Great options are portabello, shiitake or oyster Mushrooms.
Do I have to use cornstarch?
You may probably come across Instant Pot chicken marsala recipes that use cornstarch.
In my opinion, as these chicken fillets are dredged through the flour, there is no need to add cornstarch. The flour is enough to give creaminess to the sauce.
Can I use cornstarch if I really want to?
Still, if you want your sauce to be thicker, mix 1 tbsp of cornstarch with 2 tbsp water, and add to the Instant Pot. Cook on Saute for 3 minutes and serve.
How to serve?
Here are some options for side dishes:
How to make chicken marsala
Gather your ingredients:
Cut chicken into medallions and dredge through the flour.
Heat oil in Instant Pot on Saute. Brown chicken on both sides.
Remove the chicken from Instant Pot. Add butter, onion, and mushrooms.
Add stock and marsala wine.
Place back in the chicken and select Manual. Cook chicken on High pressure for 6 minutes.
Preform a quick pressure release.
Open the lid and serve. Feel free to add chopped chives on top.
- 2 chicken breast fillets
- salt and pepper to taste
- 1/4 cup flour
- 1 tbsp olive oil
- 1 lb mushrooms sliced
- 1 onion chopped
- 1 tbsp butter
- 1/2 cup Marsala wine
- 1 cup chicken stock
- chopped chives for serving
- Cut chicken breast in half.
- Season chicken with salt and pepper and coat with flour.
- Press "saute" and add oil to the Instant Pot.
- Brown chicken on both sides and remove the chicken from the Instant Pot.
- Add butter, onion and mushrooms and saute for 5 minutes.
- Pour in the stock and Marsala wine.
- Place the chicken back in the Instant Pot.
- Place back in the chicken.
- Close the lid and cook on high pressure for 6 minutes.
- When cooking time is complete, do a quick pressure release and open the lid.
- Serve and enjoy 🙂