Instant Pot Creamy Chicken Marsala Florentine Recipes

INSTANT POT® CREAMY CHICKEN MARSALA FLORENTINE

Steps:

• Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
• Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
• Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

INSTANT POT CHICKEN MARSALA

Steps:

• Prepare Ingredients:Optional - Butterfly Chicken Breasts: Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.Then, prepare the remaining ingredients accordingly.
• Brown Chicken Breasts in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl or plate. Lightly coat the chicken breasts with flour on both sides.Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
• Saute Mushrooms & Shallot: Melt 1½ tbsp to 2 tbsp (21g - 28g) unsalted butter in the Instant Pot. Add in sliced mushrooms, then saute until lightly brown (roughly 7 to 8 minutes). Add in diced shallot and 1 tbsp (15ml) regular soy sauce, then saute for another 2 minutes. Add in minced garlic, then saute for another 30 to 45 seconds until fragrant.
• Deglaze Instant Pot: Pour ½ cup (125ml) Marsala wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then let it boil for 1 minute to allow the alcohol in Marsala wine to evaporate.
• Pressure Cook Marsala Chicken: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken breasts.*Pro Tip: Try to get the browned chicken breasts as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
• Add Heavy Cream: With kitchen tongs, place chicken on a serving plate. Bring the Marsala gravy to a simmer with the "Saute" function. Mix 2 tbsp (16g) all-purpose flour with ¼ cup (63ml) heavy cream. Mix heavy cream and flour mixture into the Marsala gravy one third at a time until your desired thickness.*Pro Tip: If the heavy cream and flour mixture is too thick, dilute it by adding some Marsala gravy into it first.Taste and adjust the Marsala gravy with more salt and black pepper. Turn off the heat or switch to Keep Warm mode.
• Serve: Drizzle the flavorful Chicken Marsala gravy on your chicken. Garnish with finely chopped Italian parsley, then serve with your favorite side dishes.

INSTANT POT CHICKEN MARBELLA

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
• Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
• Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.

CHICKEN MARSALA FLORENTINE

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.