Instant Pot Chicken Marsala

If you love meals that taste like you’ve been cooking all day—but you’ve only got half an hour—this Instant Pot Chicken Marsala might just become your go-to. Juicy chicken, earthy mushrooms, and that rich, silky Marsala wine sauce all come together in one pot. It’s cozy, satisfying, and feels a little fancy without the fuss.

Why I Keep Coming Back to This Recipe

Chicken Marsala has always been one of those dishes I pull out when I want something warm and comforting, but don’t want to spend hours by the stove. And let’s be honest—any recipe that makes me feel like I’ve done something impressive without actually doing much? I’m in.

What I love most is how mushrooms soak up the Marsala wine like a sponge. They get buttery, garlicky, and full of flavor—so even if you’re just fishing for mushrooms from the pot (which I totally do), every bite is magic. My partner isn’t a huge mushroom fan, but even he goes back for seconds when I make this. That says somethin

What You’ll Need

Let’s break down what goes into this one-pot wonder. Most of these ingredients are pantry staples at my place:

• Chicken breasts – I like to pound them a bit for even cooking. Boneless thighs also work if you want something juicier.
• Salt and pepper – Don’t hold back. Seasoning early really helps the chicken shine.
• Italian seasoning or Herbs de Provence – Whatever’s in your spice rack.
• Butter + olive oil – The mix helps prevent the butter from burning while giving you all that rich flavor.
• Garlic – Fresh is best. I always keep a jar of pre-minced garlic for busy weeknights too.
• Mushrooms – Button, cremini, or even shiitake. I use whatever’s in the fridge.
• Chicken broth – Adds depth to the sauce.
• Marsala wine – Go for the dry version. The sweet one changes the whole vibe.
• Cold water + cornstarch – For thickening.
• Heavy cream (optional) – I add this when I want a creamier, richer finish.

Step-by-Step: How I Make It in the Instant Pot

You don’t need to be a pro to get this right. Here’s how I do it:

1. Season the Chicken: Start with a generous sprinkle of salt, pepper, and Italian seasoning. I like to press it in a bit with my hands—less mess, more flavor sticking.
2. Sauté Mode Magic: Turn on the sauté function. I add butter with a splash of oil so it doesn’t burn. Then in go the chicken breasts for a quick sear, 2–3 minutes per side just to get that golden crust. Set them aside.
3. Garlic and Mushrooms: Drop in the remaining butter, garlic, and mushrooms. Sauté just until the mushrooms start releasing their juices and the garlic smells delicious. This is usually when someone from the other room yells, “What are you making?!”
4. Deglaze and Pressure Cook: Add the broth and Marsala wine. Use a wooden spoon to scrape up all those golden bits at the bottom—that’s pure flavor. Nestle the chicken back in, lock the lid, and set to high pressure for 8 minutes.
5. Quick Release: As soon as the timer’s up, quick release the pressure. The chicken goes back to a plate while we deal with the sauce.
6. Finish the Sauce: Set it to “Soup” mode. Mix cornstarch and cold water, then whisk it in. It thickens up fast, so stay close. If I want it creamy, I swirl in the heavy cream here too.
7. Pour and Serve: I spoon the sauce generously over the chicken and that’s it—done.

What I Serve It With (And How We Eat the Leftovers)

This dish is super flexible, and I’ve served it every which way depending on what’s in the pantry.

• Over egg noodles or tagliatelle – So good for catching all that sauce.
• Steamed rice – White, brown, or even jasmine. I keep cooked rice in the freezer for meals like this.
• Mashed potatoes or creamy polenta – Total comfort food.
• Cauliflower rice or zucchini noodles – For those lighter dinner days.
• Spaghetti squash – Sounds unusual, but try it once with this dish and you might be hooked.

If there are leftovers (rare in my house), I chop the chicken and mix it into pasta the next day with a splash of cream. Tastes even better after the flavors have had time to settle.

Tips I’ve Picked Up Making This So Many Times

• Use chicken thighs if you want extra juicy results. Breasts are leaner but can dry out if overcooked.
• Deglaze well before pressure cooking. That’s where the flavor lives.
• Add the cream at the end—never before pressure cooking, or it might curdle.
• Cut mushrooms thick so they hold their shape.
• Double the sauce if you’re planning to serve over pasta or rice. Trust me, you’ll want extra.

Storing and Reheating Notes

• Fridge: Keep leftovers in an airtight container. It lasts about 3–4 days.
• Freezer: Skip the cream if you plan to freeze. The mushrooms may soften a bit, but the flavors hold up well.
• Reheat: I warm it slowly on the stovetop or microwave in short bursts with a splash of broth to loosen up the sauce.

FAQs From Readers and Friends

Can I use cooking wine from the store?
Yes, but if you have access to a dry Marsala from the wine section, it really makes a difference. The flavor is deeper and less sugary.

Do I have to use cream?
Not at all. It’s already rich from the butter and mushrooms, but the cream gives it that velvety finish. I skip it if I want something lighter.

What can I use instead of mushrooms?
If mushrooms aren’t your thing, sliced zucchini or even asparagus tips work surprisingly well, though the flavor will be different.

Can I double this recipe?
Yes, as long as you don’t overfill your Instant Pot. I’ve doubled it using 6 chicken breasts with no problem—just make sure to keep the sear step in batches.

Also try these Instant Pot Chicken recipes:-

• Instant Pot Chicken Fried Rice
• Instant Pot Chicken and Gravy
• Instant Pot Chicken and Broccoli