If you looking for an authentic Italian chicken recipe, you definitely need to try this amazing instant pot chicken marsala, it is tender, full of flavors and so delicious, made with well-cooked chicken breasts and creamy mushroom sauce.
Ingredients for this Recipe:
- 2 lbs. boneless, skinless chicken breasts, pounded to ¼“ thick
- 8 oz. baby Portobello mushrooms, sliced
- 4 oz. cream cheese, room temp and cut into chunks
- 3/4 cup sweet Marsala wine
- 3/4 cup chicken broth, preferably organic
- 1/4 cup heavy cream
- 1/4 cup coconut flour
- 1/2 medium red onion, chopped
- 2 tbsp unsalted butter
- I-½ tbsp Italian seasoning
- 1 tsp garlic powder
- 1/4 cup fresh parsley, chopped
- 2-3 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
How to Make Instant Pot Chicken Marsala:
Step 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.
Step 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.
Step 3:
Select the “Sauté” function on Instant Pot® and set it to high. Add one tablespoon of olive oil. Once hot, remove the chicken from the bag and shake off the excess flour mixture. Add enough chicken to cover the bottom without overcrowding. Work in batches, if necessary.
Step 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.
Step 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 for approximately 5-6 minutes.
Step 6:
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.
Step 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 the setting to “high.” Set cook time to 10 minutes.
Step 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 the lid. Transfer chicken to a serving platter and rest for 5 minutes.
Step 9:
To make the sauce, temper heavy cream with approximately 2 tablespoons of 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.
Step 10:
Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy this chicken marsala with mushrooms!
Other Chicken Recipes :
Baked chicken breasts recipe – Cranberry Orange Chicken Breasts
Creamy chicken recipe – Tuscan Creamy Chicken Breasts
Butterflied chicken breasts recipe – Butterflied Chicken Breasts with Easy Glaze
White chicken chili recipe – Slow Cooker White Chicken Chili
Instant Pot Chicken Marsala
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Loading...Italian chicken marsala recipe with mushroom sauce, tender, delicious, and easily made in an instant pot, perfect for weeknight dinner. Enjoy!
Ingredients
- 2 lbs. boneless, skinless chicken breasts, pounded to ¼“ thick
- 8 oz. baby Portobello mushrooms, sliced
- 4 oz. cream cheese, room temp, and cut into chunks
- 3/4 cup sweet Marsala wine
- 3/4 cup chicken broth, preferably organic
- 1/4 cup heavy cream
- 1/4 cup coconut flour
- 1/2 medium red onion, chopped
- 2 tbsp unsalted butter
- I-½ tbsp Italian seasoning
- 1 tsp garlic powder
- 1/4 cup fresh parsley, chopped
- 2-3 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
Instructions
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 the “Sauté” function on Instant Pot® and set it to high. Add one tablespoon of olive oil. Once hot, remove the chicken from the bag and shake off the excess flour mixture. Add enough chicken to cover the 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 for 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 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!
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