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Instant Pot Chicken Marsala

Updated Feb 3, 2021Published Mar 20, 2018 By Julia 30 CommentsThis post may contain affiliate links.

Summary:
This Chicken Marsala recipe is an easy weeknight dinner, taking only about 30 minutes for prep and cooking. The marsala wine sauce is rich and creamy, perfectly complementing the tender chicken and savory mushrooms.
chicken marsala in white bowl

Instant Pot Chicken Marsala

4.8 from 10 votes
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Prep: 15 mins
Cook: 10 mins
Yield: 3 servings

INGREDIENTS

  • 2 boneless skinless chicken breasts (Note 1)
  • 10 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry marsala wine (Note 2)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon corn starch
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • chopped fresh parsley

INSTRUCTIONS

  • Cut Chicken: Slice each chicken breast horizontally in half to make it thinner; each resulting chicken piece should be no thicker than 1/2 inch (Note 3). Pat dry with paper towels. Generously season all over with salt and pepper.
  • Sauté Mushrooms: Select sauté mode on pressure cooker (Note 4) for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, add mushrooms and garlic, cooking for a few minutes until mushrooms release juices, stirring frequently. Turn off sauté mode.
  • Add Other Ingredients: Add marsala wine and briefly loosen any brown bits stuck to bottom of pot. Stir in heavy cream, lemon juice, and oregano. Add chicken on top, arranging in single layer if possible. Press down on chicken pieces until barely submerged in wine sauce.
  • Pressure Cook: Secure lid and seal vent. Cook for 4 minutes (Note 5) at high pressure, followed by quick pressure release. Uncover and transfer only chicken to plate.
  • Thicken Sauce: Turn on sauté mode. Stir corn starch with 2 tablespoons of cold water in small bowl until dissolved. Add corn starch slurry to pot. Stirring frequently, simmer for a few minutes to slightly thicken sauce. Turn off sauté mode.
  • Serve: Add chicken back to pot to briefly soak up sauce. Garnish with parsley, and serve (Note 6).

NUTRITION

Makes 3 Servings
Amount Per Serving:
Calories 430 (43% from fat)  
Total Fat 21g 32%
   Saturated Fat 10g 51%
Cholesterol 132mg 44%
Sodium 110mg 5%
Net Carb 13g  
Total Carb 13g 4%
   Dietary Fiber 0g 1%
   Sugars 4.5g  
Protein 36g  
Vitamin A 12% · Vitamin C 9% · Calcium 6% · Iron 14%

PHOTOS

chicken marsala in white bowl
chicken breasts sliced in half
close up view of chicken marsala
chicken marsala served in bowl

NOTES & TIPS

(1) Chicken. I use 2 chicken breasts that weigh 8 ounces each, a total of 1 pound. Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using it in this recipe.
(2) Marsala Wine. If you can’t find a dry marsala wine, use anything labeled as marsala cooking wine.
(3) Slicing Chicken. If your chicken breasts weigh more than 8 ounces each or are thicker than 1 inch, cut each chicken breast into more than 2 pieces so that each piece is no more than 1/2 inch thick. Alternatively, you can pound each chicken breast to flatten it.
(4) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(5) Pressure Cooking Time. Even if the ingredients are doubled, the pressure cooking time stays the same.
(6) Serving / Leftovers. Enjoy chicken marsala with low carb sides like spiralized zucchini or fried cauliflower rice. This recipe makes extra sauce, so I recommend serving with something to help sop it up. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and reheated using the microwave.

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Filed Under: Instant Pot, Mains: Poultry, Per Serving: More Than 10g Net Carbs Tagged With: 0-30min, chicken breasts, corn starch, garlic, gluten free, heavy cream, instant pot, lemon, marsala wine, more10ingredients, mushrooms, oregano, parsley

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Instant Pot Cabbage Soup
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newest oldest most voted
Daniela

I made this last night and it was simple and delicious. The only thing I changed was that I seared the thin chicken pieces a minute or two on each side before the mushrooms and garlic. I added one shallot with the garlic and mushrooms. I will be making this again.

Vote Up3Vote Down  Reply
3 years ago
Julie

Awesome recipe! Actually made shrooms w/sauce , removed, cooked frozen thighs, put all in pressure cooker for 5 min to bring flavors together. Best Monday meal we had in a long time! Thanks!

Vote Up1Vote Down  Reply
2 years ago
Kathy Derrick

So good!!!! I added shallots but followed recipe otherwise. Delicious!!!!

Vote Up1Vote Down  Reply
2 years ago
Denise

Love this meal! So easy and delicious! The gravy is even wonderful over steamed cauliflower! Best part is, hubby loves it as well. Thank you

Vote Up1Vote Down  Reply
3 years ago
Julie

This is delicious! I’ve made it a few times and each time I want to lick the plate!!

Vote Up1Vote Down  Reply
3 years ago
Carie

This is DELICIOUS and couldn’t be easier! The hardest part is cutting the chicken! I don’t like mushrooms so left them out. I could drink the gravy! Thank you so much for this awesome recipe!

Vote Up1Vote Down  Reply
4 years ago
SARAH E SWARTHOUT

You’re my hero! I always, always thin my chicken breasts no matter what I’m making and this is the first time I’ve seen a recipe actually TELL me to do it. 🙂
Trying this for dinner tomorrow night. Can’t wait!

Vote Up1Vote Down  Reply
4 years ago
Missy

This is my new favorite meal. I’ve made it 4 times in the past month and it is amazing every time. Thank you so much for the recipe.

Vote Up1Vote Down  Reply
4 years ago
Kimberly

This looks delicious but I don’t have an instant pot. Does anyone have instructions for cooking it on the stove or in a crock pot?

Vote Up0Vote Down  Reply
1 year ago
Gail

The flavor of the recipe was delicious. When I make it the next time I will add more cream. I cut the breasts in half but some parts were pretty thick. When cooking them for only 4 minutes, the thicker parts were hard and had a different texture and weren’t appetizing at all. The chicken either needed to be pounded down to the same thickness or cooked more than 4 minutes. Being new to using an instant pot, which would be better? Or should I do both?

Vote Up0Vote Down  Reply
2 years ago
Julia

I suggest either pounding the chicken to the same thickness or slicing them thinner so that each breast is cut into 3 or 4 cutlets. Whether you decide to pound or slice, the resulting thickness of each cutlet should be about 1/2 inch or thinner, for best results. This recipe assumes that each chicken breast is about 8 ounces weight, so anything more than that and you’ll need to pound or make multiple cutlets. Hope that helps!

Vote Up0Vote Down  Reply
2 years ago
Linda

Enjoyed this recipe. We added onion and fresh garlic. Didn’t have heavy cream so made a substitute with 3/4 cup of 1% milk and 1 tbsp of cornstarch and 1/4 of water. Very tasty dish.

Vote Up0Vote Down  Reply
2 years ago
Leah

If I double the recipe do I need to increase the chicken cook time to longer than 4 min?

Vote Up0Vote Down  Reply
3 years ago
Julia

The 4-min pressure cooking time should remain the same, even though you’re doubling the recipe.

Vote Up0Vote Down  Reply
3 years ago
Damny

Will the chicken be all the way cooked with only being 4-min/ high pressure in the instapot?

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, they will be cooked through. Cooking not only happens during the 4 minutes but also beforehand when the pot is pressurizing.

Vote Up1Vote Down  Reply
3 years ago
Sydney

Hi there! I’m kind of a beginner cook and I was wondering when you say to turn off the sauté mode, what do you change it to? I’m excited to try this recipe but just want to be sure I do everything correctly!

Vote Up0Vote Down  Reply
3 years ago
Julia

Turning off the saute mode means pressing the red cancel/keep warm button (note that the color or wording of the button may be different for your pressure cooker model). By pressing that button, the saute mode is no longer activated. Let me know if you have any other questions.

Vote Up1Vote Down  Reply
3 years ago
Dhdh

Can you use frozen chicken?

Vote Up0Vote Down  Reply
4 years ago
Julia

I don’t recommend using frozen chicken. Thaw overnight in the refrigerator, and pat dry with paper towels before using it in this recipe.

Vote Up0Vote Down  Reply
4 years ago
Jen

Any suggestions on how to make this dairy free?

Vote Up0Vote Down  Reply
4 years ago
Cindy

I am going to make it tonight with coconut cream. I always use that as a substitute for heavy cream. I keep a can of coconut milk in the fridge, so I can open it and use the cream that comes to the top! Much healthier!

Vote Up1Vote Down  Reply
4 years ago
Siejmo

How’d it taste with the coconut milk?

Vote Up0Vote Down  Reply
4 years ago
Hannah

Did you ever get a response regarding the coconut milk?

Vote Up0Vote Down  Reply
3 years ago
Anne

Can this made in a regular crock pot?

Vote Up0Vote Down  Reply
4 years ago
Julia

Hi Anne! Yes, I think you can. I haven’t tried it myself, so I can’t speak to the cooking time and what tweaks need to be made. Let me know if you give it a try 🙂

Vote Up1Vote Down  Reply
4 years ago
Tracy

This was divine!! Can I double this recipe?

Vote Up0Vote Down  Reply
4 years ago
Julia

Absolutely! You can double the ingredients and keep the pressure cooking time the same.

Vote Up0Vote Down  Reply
4 years ago
Michael Rumble

Can one make veal marsala like chicken Marsala? Thanks

Vote Up-1Vote Down  Reply
3 years ago
Julia

I haven’t tested this recipe with veal, so I can’t say what tweaks would need to be made.

Vote Up0Vote Down  Reply
3 years ago

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