Enjoy classic chicken Marsala on a weeknight with this recipe that comes together fast thanks to the help of a multicooker, like the Instant Pot. Serve over cooked brown rice to sop up any of the extra sauce. Source: EatingWell.com, September 2018

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • If chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.

  • Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.

  • Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.

  • Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer's instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.

  • Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.


To make ahead: Refrigerate for up to 2 days. Reheat on stovetop or in microwave.

Nutrition Facts

278 calories; 11.9 g total fat; 6.2 g saturated fat; 86 mg cholesterol; 364 mg sodium. 523 mg potassium; 7.9 g carbohydrates; 0.6 g fiber; 3 g sugar; 25.2 g protein; 602 IU vitamin a iu; 5 mg vitamin c; 23 mcg folate; 35 mg calcium; 1 mg iron; 32 mg magnesium;

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Rating: 5 stars
Thought this excellent. Making for the 2nd time this evening. Love the addition of a small amount of cream it definitely makes this dish different from other chicken Marsala's I have made. Thank you for the detailed nutrition info very helpful. Read More