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PC Instant Pot Recipes 30 30 Minutes or Less GF Gluten-Free

Instant Pot Chicken Marsala – Easy Recipe

4.47
/5
45 mins
15 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/09/2018Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot. You'll adore how quickly it comes together and you'll find yourself coming back to this recipe time and time again. It's great served with pasta or rice!

Instant Pot Chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot. You’ll adore how quickly it comes together and you’ll find yourself coming back to this recipe time and time again. It’s great served with pasta, spaghetti squash, or rice!

Image of Instant Pot Chicken Marsala on a Plate

This Instant Pot Chicken Marsala has nudged my Healthy Chicken Piccata out as my go-to Instant Pot chicken recipe. Ben and I both love it and I especially love it if I buy the pre-washed, pre-sliced mushrooms. Why are mushrooms such a pain to wash? I’m here to constantly debunk the rumor that food bloggers prepare a perfect meal from scratch three times a day.

Eggs Benedict for breakfast with fresh fruit.

A lunch of made-from-scratch chicken salad, including homemade mayo. Piled on top of a from-scratch croissant, of course. Oui, oui.

And then dinner is something fancy, too. I’m not even fancy enough to think up something. Filet mignon with truffles. Yes, that.

I’m here to tell you, we’re real people. Well, I am. I’ll let the others speak for themselves. Tonight, we’re having leftover chili and I COULD NOT BE HAPPIER ABOUT THE FACT THAT I DON’T HAVE TO COOK.

So happy that I had to internet yell it at you.

Overhead of a serving of chicken marsala in oval white dish, garnished with chopped parsley.

I love to cook, but sometimes, I really don’t love to cook. And 95% of the time, I’m reaching for one of my quick and easy recipes that I have posted here on Rachel Cooks. I want to get in and get out and move on with my life. I just do! We’re in a busy season of life (I know, everyone is!), and I don’t have hours to spend making dinner. It’s just life and I know that 99% of you are right there with me.

Sheet pan dinners, one pan meals, Instant Pot Recipes. They keep us going.

And you know what? They taste great too, so what’s the point of overcomplicating things?

Partial overhead of chicken marsala in dish.

Make this Instant Pot Chicken Marsala your own!

  • If you want it to be gluten-free: Skip the flour breading or bread in an equal amount of almond flour.
  • Make it creamy: Slowly stir in 2-4 tablespoons of heavy cream when it’s done cooking.
  • Decrease the calorie count a bit: Skip stirring the butter in to the sauce at the end. I love the silkiness and flavor that it adds, but I don’t always add it.
  • Make it faster: You can skip pounding out the chicken into thin cutlets. I like how they turn out that way best, but I’ve made it and skipped that step and they turn out just fine that way as well. The perk to keeping them thicker is that you can usually sear them all at once instead of in batches.
  • Looking for a good substitute for prosciutto? Try bacon or pancetta, or just omit it altogether. 

Chicken Marsala Serving Suggestions:

  • Since there’s sauce involved in this recipe, the Chicken marsala goes great on rice, pasta, potatoes, or spaghetti squash. It’s a great use for the juice and it brings the meal together.
  • A tossed salad is always great! Try a leafy green salad with lots of vegetables, homemade croutons, and some healthy ranch dressing or Parmesan peppercorn dressing.
  • I love a green vegetable with this recipe. Since this recipe is made in the Instant Pot, it leaves your oven open for roasting some vegetables! Try Roasted Brussels Sprouts with Asiago, Roasted Parmesan Broccoli, or Roasted Green Beans with Parmesan and Basil. If you don’t want to turn the oven on, try these sautéed Green Beans with Lemon and Feta.
  • If you want some more carbs (who doesn’t?), I’m completely obsessed with this chive bread and I know you will be too. It’s a great alternative to garlic bread.

Chicken marsala in serving dish with fork and spoon alongside.

FAQs:

What kind of Marsala wine is best for chicken marsala?

I like dry Marsala wine for this chicken marsala recipe, but you could also use sweet if that’s your preference or that’s what you have in the house. However, sweet Marsala wine is more commonly used in dessert recipes.

Can you make Chicken Marsala without Marsala wine?

Well, you can do whatever you want. I’m not in your kitchen babysitting. Will it taste like Chicken Marsala without the Marsala? Probably not. However, if you’re in a pinch, you could try a mix of dry white wine and brandy. For this recipe, I’d recommend 1/2 cup dry white wine and 2 tablespoons brandy. Or if you prefer chicken marsala without alcohol, you can try it with only chicken broth.

PS: This is the Instant Pot model I have – no complaints at all! The 6-quart is a great size for our family of four.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Partial overhead of chicken marsala in serving dish.
Recipe

Get the Recipe: Instant Pot Chicken Marsala - Easy Recipe

4.47 from 30 votes
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 15 mins
Total Time: 45 mins
3 servings
Print Rate Recipe
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Instant Pot Chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot.

Ingredients

  • 1.5 – 2 pounds boneless skinless chicken breasts (3-4 chicken breasts)
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper pepper
  • 1 tablespoon olive oil
  • 3 ounces prosciutto, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1/2 cup dry Marsala wine
  • 1/2 cup reduced-sodium chicken stock
  • 1 tablespoon unsalted butter
  • Chopped fresh flat-leaf parsley for garnishing

Instructions

  • Place chicken breasts on a cutting board and cover with plastic wrap. Use the flat side of a meat tenderizer to flatten the chicken breasts evenly to about 1/2-inch thickness.
  • Place flattened chicken breasts in a zip-top bag with flour, salt, and pepper. Shake to coat chicken with flour mixture.
  • Heat Instant Pot to Saute and add oil. When hot, add chicken and cook for about 4 minutes on each side until golden brown. You may need to do it in batches. Remove chicken to a plate.
  • Add prosciutto and mushrooms to Instant Pot and cook until prosciutto is crispy and mushrooms are browned. Add Marsala wine and chicken stock and scrape the brown bits off the bottom of the pan.
  • Add the chicken back in and settle it down into the liquid.
  • Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual (high pressure) for 10 minutes.
  • Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.
  • Stir butter into sauce until melted.
  • Serve chicken topped with mushrooms, sauce in pan, and fresh parsley.

Nutrition Information

Serving: 1g, Calories: 460kcal, Carbohydrates: 11g, Protein: 58g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 13g, Cholesterol: 155mg, Sodium: 1300mg, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Carol says

    February 1, 2021 at 9:50 am

    This recipe has become a staple for dinner. I’ve been making it for at least two years. It’s easy and it’s very tasty. We can’t get enough of it. Thank you for posting this recipe.

    Reply
    • Rachel Gurk says

      February 4, 2021 at 9:34 am

      I’m so glad to hear it! Thank you so much for taking the time to leave a comment and rating!

      Reply
  2. Kristin says

    December 17, 2020 at 10:30 pm

    This was delicious. Everyone in the family loved it. I used bacon instead of pancetta. Although the chicken cooks quickly, 10 min at the end, it took a while to saute the chicken first in batches and then saute the bacon and mushrooms, so everyone was really hungry and we ate every bite, so sadly, no left overs. On the list to make again soon.

    Reply
    • Rachel Gurk says

      December 18, 2020 at 6:24 am

      So glad you liked it! Thanks for taking the time to leave a comment!

      Reply
  3. Michaela says

    May 20, 2020 at 7:29 pm

    Just made this!!  I doubled the mushrooms and sauce, and stirred in a bit of cream and cornstarch to thicken it.  Even my five and three year olds couldn’t stop talking about how much they loved it! 

    Reply
    • Rachel Gurk says

      May 23, 2020 at 7:58 am

      Those sound like yummy adaptations! Thanks for sharing! Glad you all liked it!

      Reply
  4. Cathy says

    March 31, 2020 at 10:46 pm

    This was such a simple and delicious dinner recipe. I had bacon and chicken broth so that’s what I used. The chicken was really tender. My husband really liked it, too! 

    Reply
    • Rachel Gurk says

      April 4, 2020 at 9:13 am

      So glad to hear you liked this recipe! Thank you for taking the time to come back and leave a comment!

      Reply
  5. Fladydoc says

    September 29, 2019 at 10:01 pm

    This was my first real meal using my new Instant Pot and it was pretty darn good.  Next time I will leave out the salt in the flour mix because the prosciutto gave it all the salt it needed.   I loved cooking the whole meal in one pot.  Clean up was so easy. Husband enjoyed it.  

    Reply
    • Rachel Gurk says

      September 30, 2019 at 8:09 pm

      So glad you liked it! Thank you for taking the time to come back and leave a comment!

      Reply
  6. John Wynne says

    May 2, 2019 at 7:14 pm

    This was really good.  I used thin slices of chicken and a lot more mushrooms. Maybe 4 cups with some shiitake   Also added sage and rosemary. Both fresh. 

    Reply
    • Rachel Gurk says

      May 3, 2019 at 5:43 am

      So glad you liked it! I always support extra mushrooms! Thanks for taking the time to leave a comment!

      Reply
  7. Denise says

    June 20, 2018 at 3:15 pm

    easy recipe the whole family loved!!!

    Reply
    • Rachel Gurk says

      June 20, 2018 at 4:43 pm

      Yay! I’m so glad you liked it! Thanks for letting me know :)

      Reply
  8. Denise says

    April 9, 2018 at 1:09 pm

    sounds delicious–I love chicken marsala

    (can you believe I still don’t have an instapot–not sure where I would put it on my counter?)

    Reply

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