Creamy Instant Pot Chicken Marsala
This Creamy Instant Pot Chicken Marsala recipe is so quick and easy to make! Tender chicken smothered in a rich sauce made with mushrooms and Marsala wine - all done in less than 30 minutes!
Servings : 4
Ingredients
- 4 (1-pound total) boneless, skinless chicken breasts, pounded to a 1-inch thickness
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon sweet or smoked paprika
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup low sodium chicken broth
- 1 cup Marsala wine, (use chicken broth for low carb/keto option)
- ½ cup water
- ¼ cup corn starch
- ¼ cup heavy cream, (add more for a creamier and thicker sauce)
- salt and fresh ground pepper to taste
Instructions
- Lightly spray chicken breasts with cooking oil and season with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Set Instant Pot to “Saute”.
- Melt 2 tablespoons butter and add the olive oil.
- Add chicken breasts to the hot oil; cook for 2 to 3 minutes per side, or until chicken is browned.
- Remove chicken from the Instant Pot and set aside.
- Melt remaining butter in the IP and stir in garlic; cook for 10 seconds.
- Add mushrooms and cook for 2 minutes, stirring frequently.
- Stir in the chicken broth and wine; mix and scrape up all the browned bits from the bottom of the pot.
- Transfer chicken back to the Instant Pot.
- Lock in the Lid.
- Turn vent to the sealed position; click on MANUAL and set on HIGH for 8 minutes.
- When time is up, do a quick release and when the valve drops, remove the lid.
- Take chicken out of the IP and set aside.
- Set the Instant Pot to “Saute”.
- In a small bowl combine water and cornstarch; whisk until thoroughly incorporated.
- Whisk the corn starch mixture into the sauce inside the Instant Pot and continue to cook for a minute or two, or until sauce has thickened.
- Whisk in the heavy cream; continue to whisk until well incorporated so that the cream doesn’t start to curdle.
- Taste sauce for salt/pepper and adjust accordingly.
- Pour sauce over the chicken breasts.
- Garnish with parsley and serve.
Nutrition
Calories: 444 kcal | Carbohydrates: 21 g | Protein: 28 g | Fat: 21 g | Saturated Fat: 10 g | Cholesterol: 116 mg | Sodium: 242 mg | Potassium: 748 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 655 IU | Vitamin C: 3 mg | Calcium: 43 mg | Iron: 1 mg | Net Carbs: 20 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.