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Marsala chicken in the instant pot

Creamy Instant Pot Chicken Marsala

Katerina | Diethood
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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  • 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.


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.

Course: Dinner
Cuisine: Italian
Keyword: best chicken marsala, chicken marsala recipe, easy chicken marsala