Hearty Instant Pot Chicken Marsala Recipe: Quick and Flavorful

Step 1

Prepare the chicken by seasoning it with a pinch of salt and a dash of pepper for added flavor. Fire up your versatile pressure cooker, like the beloved Instant Pot®, and go for the Saute mode. Add a dollop of butter and a drizzle of olive oil; let the chicken sizzle until it turns a beautiful golden hue, approximately 5 minutes on each side. Once done, set the chicken aside for a bit.

Step 2

In the same pot, let the rest of the butter and olive oil melt into a fragrant pool, then toss in some garlic and shallots, giving them a chance to soften and release their aromas, about 3 minutes. Introduce the mushrooms to the mix and let them cook until they are tender and juicy, usually around 3 minutes. Pour in the chicken broth, allowing it to bubble and lift the savory bits stuck to the base of the pot, a process known as deglazing, giving it all a good stir for another 3 minutes.

Step 3

Gently nestle the chicken back into the pot, covering it generously with Marsala wine. Seal the lid shut securely and engage the Poultry mode; set the timer for a brief 10 minutes. Give it a little time, around 10 to 15 minutes, for the pressure to build up and work its magic.

Step 4

Once the cooking is complete, follow the manufacturer's guidelines for the natural-release method, letting it sit undisturbed for about 10 minutes. Then, swiftly release any remaining pressure using the quick-release method, which should take roughly 5 minutes. Unlock and reveal the contents of the pot. Switch back to Saute mode. Combine cornstarch with water, stirring this mixture into the pot along with a splash of heavy whipping cream. Season with the remaining salt and pepper; let the sauce simmer until it thickens slightly, approximately 5 minutes.

Step 5

Plate up this delectable dish and garnish it with a sprinkle of fresh parsley for that final touch of elegance and freshness. Enjoy the delightful flavors!