Instant Pot Chicken Marsala


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.

Prep Time:
35 mins
Additional Time:
20 mins
Total Time:
55 mins
4 servings


  • 1 pound boneless, skinless chicken breasts

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 3 tablespoons unsalted butter, divided

  • 8 ounces cremini mushrooms, trimmed and sliced

  • 1 tablespoon minced garlic

  • 1 bay leaf

  • ½ cup low-sodium chicken broth

  • ½ cup Marsala wine

  • 3 tablespoons water

  • 1 tablespoon cornstarch

  • 2 tablespoons heavy cream (Optional)

  • ¼ cup coarsely chopped fresh herbs, such as parsley or thyme, for garnish


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

279 Calories
12g Fat
8g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 chicken cutlet & 1/3 cup sauce
Calories 279
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 25g 50%
Total Fat 12g 15%
Saturated Fat 6g 31%
Cholesterol 86mg 29%
Vitamin A 602IU 12%
Vitamin C 5mg 6%
Folate 23mcg 6%
Sodium 364mg 16%
Calcium 35mg 3%
Iron 1mg 8%
Magnesium 32mg 8%
Potassium 523mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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