Creamy Instant Pot Chicken Marsala Recipe
The Instant Pot has revolutionized how we approach weeknight dinners, and the creamy chicken marsala is an excellent example of why! With tender chicken and a silky mushroom sauce, this dish takes the spotlight without demanding hours in the kitchen. Whether you’re a novice or a seasoned cook, this recipe offers ease without compromising on flavor. Stick around to learn how to create this delectable meal in your own kitchen using the Instant Pot.
Growing up, my grandmother used to make chicken marsala as a family treat. It was her go-to dish for Sunday dinners, and it never failed to gather us all around the table with its inviting aroma. When I discovered how easily it could be recreated with the Instant Pot, I knew I had to bring that magic back to our family meals. Now, it’s become a staple in my own household, with my kids loving it just as much as I did.
Why You’ll Love This Recipe
- Quick and Easy: Thanks to the Instant Pot, you can have this gourmet meal ready in under an hour.
- Restaurant Quality: With its rich flavors and creamy sauce, this dish tastes like it came from a top-tier restaurant.
- Minimal Cleanup: One-pot cooking means fewer dishes to wash, giving you more time to relax.
Ingredients Notes
This dish requires simple ingredients that can easily be sourced from your local grocery store. While traditional recipes use dry marsala wine, you can substitute it with sherry or even chicken broth for a non-alcoholic version. For an extra creamy texture, use heavy cream, but half-and-half works great as a lighter option.
Recipe Steps
Step 1
Start by seasoning the chicken breasts with salt and pepper. Set your Instant Pot to sauté mode, add a drizzle of olive oil, and brown the chicken on both sides. Remove and set aside.
Step 2
Add mushrooms to the pot, letting them cook until tender. Stir in minced garlic for an aromatic base.
Step 3
Deglaze the pot with marsala wine, scraping any bits stuck to the bottom. Add chicken broth and place the chicken back into the pot.
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Step 4
Seal the Instant Pot, set it to ‘Pressure Cook’ mode for 12 minutes, and let it work its magic. Once done, perform a quick release and carefully remove the lid.
Step 5
Switch back to sauté mode, stir in the heavy cream, and allow the sauce to thicken slightly. Serve hot, over pasta or rice, and garnish with fresh parsley.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a suitable container for up to two months. To reheat, thaw in the fridge overnight and warm over low heat on the stovetop, stirring frequently to maintain creaminess.
Variations & Substitutions
Make this dish dairy-free by substituting coconut cream for the heavy cream. For a gluten-free version, ensure your chicken broth is certified gluten-free. Add a kick by incorporating a dash of red pepper flakes or enhance the earthy flavors with truffle salt.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a tasty alternative and will result in an equally delicious meal. They may add slightly more cooking time if they’re bone-in, so adjust accordingly.
What’s the best way to thicken the sauce?
The sauce will naturally thicken after the cream is added, but if you prefer a thicker consistency, create a slurry with cornstarch and water, and stir it in while the pot is on sauté mode.
Can I make this dish ahead of time?
Yes, this dish can be made a day in advance and stored in the fridge. It actually benefits from sitting, as the flavors develop more over time. Reheat it gently in the Instant Pot using the ‘Keep Warm’ setting or on the stovetop.
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Creamy Instant Pot Chicken Marsala Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts sliced
- 1 cup Marsala wine
- 0.5 cup heavy cream
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
Instructions
Preparation Steps
- Turn the Instant Pot to sauté mode and heat olive oil.
- Add chicken breasts and brown on both sides.
- Pour in Marsala wine and add mushrooms.
- Secure the lid and set the Instant Pot to pressure cook for 10 minutes.
- After cooking, release the pressure and stir in heavy cream.
Notes
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