Instant Pot® Chicken Marsala

Follow our step-by-step guide on how to make Instant Pot® Chicken Marsala.

1. Step 1

   Start by seasoning your chicken strips with half a teaspoon of salt and a quarter teaspoon of black pepper, giving them a flavorful kick right from the start.

2. Step 2

   Next, fire up your Instant Pot® and set it to the 'Sauté' function.

3. Step 3

   Add a tablespoon of butter and a tablespoon of olive oil, letting them melt together to create a rich base for your dish.

4. Step 4

   Once the oil is shimmering, toss in the seasoned chicken strips and cook them for about five minutes, turning occasionally until they’re beautifully golden brown on both sides.

5. Step 5

   Once they’re cooked to perfection, remove the chicken from the pot and set it aside, allowing the flavors to mingle.

6. Step 6

   In the same pot, add two more tablespoons of butter and another tablespoon of olive oil.

7. Step 7

   As they melt, introduce chopped garlic and minced shallots, cooking them for about three minutes until they soften and release their delightful aroma.

8. Step 8

   Now, it’s time to add sliced mushrooms to the mix.

9. Step 9

   Sauté them for an additional three minutes until they’re tender and bursting with flavor.

10. Step 10

    Pour in the chicken broth, making sure to scrape the bottom of the pot to deglaze it and lift any delicious browned bits that have stuck to the surface.

11. Step 11

    Bring this mixture to a gentle boil for about three minutes, letting the flavors combine beautifully.

12. Step 12

    Now, return the chicken to the pot and pour Marsala wine over the top, infusing the dish with a rich, sweet depth.

13. Step 13

    Secure the lid of your Instant Pot® and select the 'Poultry' function, setting the timer for ten minutes.

14. Step 14

    Don’t forget to allow about ten to fifteen minutes for the pressure to build up before the cooking begins.

15. Step 15

    Once the cooking time is up, let the pressure release naturally for about ten minutes, then switch to quick release for any remaining pressure, which should take around five minutes.

16. Step 16

    Carefully unlock and remove the lid, and then set your Instant Pot® back to the 'Sauté' function.

17. Step 17

    In a small bowl, mix cornstarch with water until dissolved, then stir this mixture into the pot along with heavy whipping cream, creating a luscious sauce.

18. Step 18

    Season the sauce with the remaining teaspoon of salt and a quarter teaspoon of black pepper, cooking for about five minutes while stirring until it thickens slightly.

19. Step 19

    Finally, serve your succulent chicken drizzled with the creamy sauce, and don’t forget to garnish with freshly chopped parsley for a pop of color and freshness.

20. Step 20

    Enjoy this delightful dish that’s sure to impress family and friends alike!.