Instant Pot Easy Chicken Marsala Recipes

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INSTANT POT® CHICKEN MARSALA



Instant Pot® Chicken Marsala image

This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup all-purpose flour
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 ½ pounds skinless, boneless chicken breast halves
¼ cup oil
2 cups sliced fresh mushrooms
½ cup dry Marsala wine
¼ cup butter

Steps:

  • Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  • Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 g

CHICKEN MARSALA



Chicken Marsala image

Provided by Chop Secrets

Categories     Dinner

Yield 4 - 6 servings

Number Of Ingredients 15

1/3 cup flour
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 lbs thin-sliced chicken breast
1 + 1 tbsp olive oil
1 + 1 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp cornstarch
1/3 cup cream
1/4 cup chopped parsley (for garnish (optional))

Steps:

  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

INSTANT POT CHICKEN MARSALA



Instant Pot Chicken Marsala image

Easy to make Instant Pot Chicken Marsala! Classic Italian-inspired favorite chicken dinner. Tender, juicy chicken with creamy, savory-sweet, umami mushroom marsala gravy. Pairs well with rice, pasta, polenta, mashed potatoes, and more.

Provided by Amy + Jacky

Categories     Main

Time 50m

Number Of Ingredients 14

4 (888g) boneless, skinless chicken breasts or chicken thighs (, butterflied)
8 - 10 (181g) cremini mushrooms (, sliced)
1 (29g) small shallot (, diced)
4 (17g) garlic cloves (, minced)
¼ cup (32g) all-purpose flour
1½ tablespoons (22.5ml) olive oil
1½ - 2 tablespoons (21g - 28g) unsalted butter
1 tablespoon (15ml) regular soy sauce ((optional))
½ cup (125ml) Marsala wine
¾ cup (188ml) unsalted chicken stock
¼ cup (63ml) heavy cream
2 tablespoons (16g) all-purpose flour
Salt and black pepper
Italian parsley (, finely chopped)

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.

Nutrition Facts : Calories 420 kcal, Carbohydrate 13 g, Protein 50 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 162 mg, Sodium 528 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

INSTANT POT CHICKEN MARSALA RECIPE



Instant Pot Chicken Marsala Recipe image

Instant Pot Chicken Marsala is a quick and easy dinner recipe that is sure to satisfy everyone around the table! Chicken breasts are pressure cooked to juicy perfection in a truly divine marsala wine sauce. Enjoy this restaurant staple at home in just under 30 minutes!

Provided by Becky Hardin

Categories     Main Course

Time 25m

Number Of Ingredients 12

4 chicken breasts (pounded flat or sliced thinly (about 1 1/2 pounds total))
Salt and pepper
1/2 cup flour
5 tablespoons butter or olive oil (divided)
8 ounces cremini mushrooms
1 small shallot (finely chopped)
3 cloves garlic (minced)
3/4 cup Marsala wine
3/4 cup chicken broth
2 tablespoons corn starch + 2 tablespoons water
1/2 cup heavy cream (optional)
Chopped fresh parsley

Steps:

  • Sprinkle the chicken breast with salt and pepper.
  • Dredge the chicken breasts in flour.
  • Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
  • Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
  • Once the chicken is browned, set aside on a plate.
  • Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
  • Add in the mushrooms and a dash of salt and sauté for a couple minutes.
  • Pour the wine and chicken broth into the pot, and add the chicken back in.
  • Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
  • Open the lid and transfer the chicken to a serving platter or plates.
  • Combine the corn starch and water to make a slurry and pour it into the pot.
  • Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
  • Once the mixture has thickened, stir in the heavy cream if using.
  • Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.

Nutrition Facts : Calories 507 kcal, Carbohydrate 22 g, Protein 52 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 185 mg, Sodium 734 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

INSTANT POT® EASY CHICKEN MARSALA



Instant Pot® Easy Chicken Marsala image

This creamy, decadent, and low-carb chicken Marsala is so easy to make in your Instant Pot®! This keto dish is perfect for a quick and easy weeknight dinner.

Provided by Fioa

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 14

3 boneless chicken breasts, cut into strips
1 ½ teaspoons salt , divided
½ teaspoon ground black pepper, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cloves garlic, chopped
2 tablespoons minced shallots
1 cup button mushrooms, sliced
1 cup chicken broth
⅔ cup Marsala wine
¼ cup water
1 tablespoon cornstarch
½ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 10.9 g, Cholesterol 109.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 18.6 g, SaturatedFat 13.8 g, Sodium 1278.7 mg, Sugar 4.1 g

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From ketoconnect.net


INSTANT POT CHICKEN MARSALA - EASY INSTANT POT DINNERS
In a bowl, mix the flour and natures seasoning together and coat each chicken fillet. 4. Set the instant pot to sauté and melt the butter and 1 tablespoon of oil. Sauté the chicken fillets until golden. 5. Remove chicken and set aside. Toss in the mushrooms and garlic and cook for …
From easyinstantpotdinners.com


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