Instant Pot Chicken Marsala

We love Instant Pot recipes in my household. We always have a packed schedule and cooking up a yummy dinner in our Instant Pot is a huge time saver. This Instant Pot Chicken Marsala recipe is absolutely delicious!

Chicken Marsala is the perfect creamy dish that is full of flavor.

You’ll notice that this dish uses chicken breasts but you can easily substitute the chicken breasts for chicken thighs.

Instant Pot Chicken Marsala

For this recipe, you’ll need the following ingredients.

Coconut flour
Italian seasoning
Garlic powder
Sea salt and black pepper, to taste
Boneless, skinless chicken breasts
Extra virgin olive oil, divided
Unsalted butter
Baby Portobello mushrooms, sliced
Medium red onion, chopped
Sweet Marsala wine
Chicken broth, preferably organic
Heavy cream
Cream cheese, room temp and cut into chunks
Fresh parsley, chopped

Recipe Card Below

Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.

Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.

Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.

Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.

Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently until mushrooms turn brown and the onions soften approximately 5-6 minutes.

Add Marsala wine and chicken broth and deglaze the bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.

Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.

When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.

To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.

Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

Print

Instant Pot Chicken Marsala

Course Main Course

Cuisine Italian

Keyword Instant Pot Chicken Marsala

Prep Time 15 minutes

Cook Time 30 minutes

Natural Release 10 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

• 1/4 cup coconut flour
• 1 1/2 tbsp Italian seasoning
• 1 tsp garlic powder
• 2 lbs boneless chicken breast pounded to 1/4 inch thick
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 8 oz baby Portobello mushrooms sliced
• 1/2 medium red onion chopped
• 3/4 cup sweet Marsala wine
• 3/4 cup chicken broth
• 1/4 cup heavy cream 

• 4 oz cream cheese room temp and cut into chunks
• 1/4 cup fresh parsley chopped
• salt and pepper to taste

Instructions

1. Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine. 

2. Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated. 
   

3. Select “Sauté” function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary. 

   

4. Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch. 
   

5. Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes. 

   

6. Add Marsala wine and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.
   

7. Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust setting to “high.” Set cook time to 10 minutes. 
   

8. When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.
   

9. To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine. 
   

10. Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!