This Instant Pot Chicken Marsala recipe tastes like the classic restaurant dish but is something you can easily make at home.
With the Instant Pot, you can have this delicious dish in less than 20 minutes!
It tastes so impressive yet couldn’t be easier to make! I promise you after you try it, you’ll want to make this dish again and again.
Why This Recipe Works
Everybody loves Chicken Marsala. With the sweetness of the Marsala and the savory taste of the mushrooms, it has a taste that can’t be beat. I’ve always thought of Chicken Marsala as sort of a fancy weekend special date night type of meal, but now thanks to the Instant Pot, it’s easy enough to make on a weeknight!
And it tastes just as good—you would never know it comes together so quickly. Using the Instant Pot ensures that the chicken is perfectly cooked every time, never overcooked or dry. And the sauce is so flavorful with a generous addition of Marsala wine.
Chicken – I use boneless chicken breast for this recipe, as is traditional. You can also make it with chicken thighs to switch it up.
Marsala - Instant Pot Chicken Marsala is not the same without using Marsala wine. Still, if you don’t have any or cannot find it, you can use Pinot Noir, which has similar characteristics.
Mushrooms - for this recipe I used plain white mushrooms. You can use any type of mushroom you like or even combine a few for a more complex flavor. Some great options are portabello, shiitake or oyster mushrooms. You can also use any shiitake mushroom substitute and gat a great result as well.
Chicken stock – you can also use water if you don’t have any, but I highly recommend using chicken stock or vegetable stock since it adds a ton of flavor.
Try using homemade Instant Pot Chicken Stock!
How to make chicken marsala
Gather your ingredients:
Cut chicken into medallions and dredge in 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 the chicken back into the pot and select Manual. Cook chicken on High pressure for 6 minutes.
Perform a quick pressure release.
Open the lid and serve. Feel free to add chopped chives on top for garnish.
- If you like a thicker sauce, add some cornstarch. In my opinion, there’s no need to add cornstarch, as these chicken fillets are dredged in flour. The flour is enough to give creaminess and body to the sauce. Still, if you prefer your sauce to be a bit thicker, mix 1 tablespoon of cornstarch with 2 tablespoon water, and add it to the Instant Pot. Then cook on Saute for 3 minutes and serve.
How to Serve Chicken Marsala
I love serving this Instant Pot chicken marsala over noodles, or just as is! Here are some other great options for side dishes for this recipe:
More Recipes Like This
This Instant Pot Chicken Marsala recipe is a newer version of the classic Instant Pot chicken and mushrooms recipe. They are both great but this one has a stronger taste due to the marsala wine.
If you are feeling fancy, check out the Instant Pot Coq Au Vin.
FAQ About Marsala
What is Marsala?
Marsala is a fortified wine, dry or sweet, made in Italy. It tends to have a nutty, brown sugar flavor, with notes of dried fruit, so it pairs great with chicken and is used often in cooking.
Are there different types of Marsala?
Yes--Marsala comes in three colors; golden, amber, and ruby. These three colors also indicate their age and level of sweetness. Golden Marsala is a fine Marsala, aged for 12 months and is the least sweet of the three. Superior Marsala has an amber color and is sweeter, having aged for 24 months. Ruby Marsala is aged 4 or 5 years and is further categorized as superior (4 years aged) or Virgin (5 years aged).
The Ruby Marsala is not used for cooking but is meant for drinking. The fine and superior Marsala wines are used primarily for cooking.
Instant Pot Chicken Marsala
- 2 chicken breast fillets
- salt and pepper to taste
- ¼ cup flour
- 1 tablespoon olive oil
- 1 lb mushrooms sliced
- 1 onion chopped
- 1 tablespoon butter
- ½ 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.
- 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 🙂