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The Best And Easy Healthy Instant Pot Chicken Marsala Home Made Recipe

Instant Pot Chicken Marsala – juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes!


If you never had Chicken Marsala in your life, you are missing out. This easy dish is packed with flavor! Skillet-seared chicken is simmered in mushrooms, garlic and wine sauce that is like nothing else. Now, I can make it easily in my Instant Pot and the flavor is even more intense. You can use chicken breast, boneless thighs or bone-in skin-on chicken thighs to make this. I think even pork cutlets will work!

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot. Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.


Chicken marsala is an American-Italian dish made with chicken, mushrooms, and sweet marsala wine. It makes for a fast and easy weeknight meal but it’s fancy enough for a special occasion.


for the chicken:

2 medium chicken breasts

1 tablespoon olive oil

1 tablespoon unsalted butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

for the sauce:

1 tablespoon unsalted butter

3 garlic cloves minced

1/2 cup chopped onion

8 oz. white or baby Bella mushrooms

1/2 cup chicken stock

1/2 cup Marsala wine

1 tablespoon cornstarch

2 tablespoons water


The Best And Easy Healthy Instant Pot Chicken Marsala Home Made Recipe



Make sure that your stainless steel insert is in your Instant Pot. Press “saute” setting and wait 2 minutes.

Add oil and butter to your Instant Pot and let it melt.

Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.

Brown each chicken cutlet on each side. Remove onto a plate.

Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.

Press “cancel/off” button. Add chicken stock and wine to vegetables. Stir well.

Place chicken in the sauce. Close the lid, set valve to “sealing” positions (the newer IP models do it on their own).

Make sure the IP is set to cook at HIGH pressure. Set timer to 7 minutes.

The IP will beep and it will start coming to pressure. That can take about 5 minutes.

Once the timer is done, press “cancel/off” button and let the Instant Pot release pressure naturally.

Once the pressure pin drops, carefully open the lid away from your face.

Remove the chicken and set on a plate.

Mix cornstarch with water and add to the sauce. Stir and let it sit for a few minutes to thicken.

Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.

Recipe Notes:

You can use bone-in skin-on chicken thighs to make this dish. Increase cooking time to 12 minutes.

For boneless chicken thighs, the cooking time stays the same.


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