THE RECIPE JOURNAL · Main Course
Fast Chicken Marsala with Instant Pot®
This quick and easy recipe brings rich, savory flavors to your dinner table in no time. Using the Instant Pot® makes cooking tender chicken and mushrooms in a delicious Marsala sauce a breeze for busy weeknights.
FROM THE KITCHEN • Fast Chicken Marsala with Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a shallow dish, mix together the flour, salt, and pepper. Coat each chicken breast in the flour mixture, shaking off any excess. Turn on your Instant Pot and set it to the sauté mode to heat up. Add a bit of oil, then place the chicken in the pot. Let it cook until it’s nicely browned on one side, about 3 minutes. Flip the chicken over and toss in the mushrooms, stirring them occasionally as the other side browns, about 3 more minutes. Pour the Marsala wine around the chicken, then close and lock the lid. Let everything cook until the chicken is cooked through and no longer pink inside, roughly 5 minutes. Once done, take the chicken out and set it on a plate. Turn off the heat, add the butter to the pot, and stir it into the sauce until it melts and becomes silky. Spoon the sauce over the chicken and serve right away.
Why you’ll love it
This dish comes together quickly without sacrificing flavor. The Instant Pot® makes the chicken tender and juicy while the Marsala sauce adds a rich, savory touch. It’s perfect for busy weeknights when you want something comforting but fast.
How to serve
Serve with creamy mashed potatoes, buttered noodles, or a side of steamed vegetables. A simple green salad also pairs nicely to balance the richness of the sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the sauce smooth and avoid drying out the chicken.
