Creamy Chicken Marsala in the Instant Pot: Quick Weeknight Recipe

Instant Pot Creamy Chicken Marsala – tender, juicy seared chicken cutlets finished in a rich mushroom, marsala wine and cream sauce. This pressure-cooker version delivers restaurant-quality results in under 30 minutes.

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala is a quick, elegant weeknight meal that also works for guests. The pressure-cooker method keeps the chicken moist while the sauce becomes luxuriously creamy with deep, caramelized marsala flavor and sautéed mushrooms.

Tips & Tricks

1. Chicken: Use boneless, skinless chicken breasts pounded to about ¼ inch for even, fast cooking.
2. Pound the chicken: Lightly pounding tenderizes the meat, prevents curling while searing, and helps it cook evenly.
3. Dredge & sear: Dusting the cutlets in flour and searing them adds flavor and helps keep the chicken juicy.
4. Marsala wine: Choose a good-quality dry marsala for best results. If needed, substitute sherry, a dry white wine, port, or dry vermouth. Avoid red wine.
5. Non-alcoholic option: Replace the wine with an equal amount of chicken stock.
6. Thickening the sauce: Cornstarch mixed into the cream (or a cornstarch slurry) thickens the sauce quickly. Simmer until desired consistency.
7. Gluten-free option: Skip dredging in flour; season and sear the chicken as instructed.

Ingredients

Find the ingredients with exact measurements in the recipe card below. The list here is a quick reference.

• Chicken: Boneless, skinless breasts pounded thin (about ¼ inch).
• Mushrooms: Baby bella, cremini, or white mushrooms—sliced.
• Aromatics: Shallots or yellow onion and garlic; shallots are preferred.
• All-purpose flour: For dredging (omit for gluten-free).
• Seasonings: Paprika, oregano, black pepper, and salt.
• Marsala wine: Dry marsala preferred; sherry or a dry white wine can substitute.
• Chicken stock: Use a flavorful stock or bouillon diluted into water.
• Heavy whipping cream: Adds richness; omit for a more traditional, lighter sauce.
• Cornstarch: For thickening the sauce if desired.
• Butter and olive oil: For searing and flavor.

Should you use sweet or dry Marsala?

Use dry marsala for savory dishes like Chicken Marsala. Sweet marsala is better reserved for desserts.

Substitutes for Marsala

Good substitutes include:

• Dark sherry
• Dry red vermouth
• A dry white wine you enjoy drinking
• Port (use sparingly)

How to make Instant Pot Creamy Chicken Marsala

Detailed, step-by-step instructions with exact measurements are provided in the recipe card below.

Step #1 — Dredge & sear chicken cutlets

• Pound chicken: Lightly pound breasts to ¼ inch thickness so they stay flat and cook evenly.
• Season: Sprinkle salt, crushed black pepper and a little paprika on both sides.
• Dredge: Coat both sides lightly in flour, shaking off excess (skip for gluten-free).
• Sear: Use the Instant Pot Saute function on HIGH with oil and butter; sear the cutlets until golden on both sides. Remove and set aside.

Step #2 — De-glaze pot

• Saute aromatics: In the same pot, sauté chopped shallots or onion with garlic until softened; a pinch of salt helps them break down faster.
• De-glaze: Pour in marsala wine and scrape the bottom and sides with a spatula to lift browned bits. Add chicken stock, stir, and then cancel Saute.

Step #3 — Pressure cook chicken cutlets

• Layer mushrooms and chicken: Spread sliced mushrooms in a single layer, do not stir. Arrange seared chicken on top.
• Pressure cook: Seal the lid and cook on HIGH pressure for 4 minutes, then allow 5 minutes natural release before manually venting the remaining pressure.

Step #4 — Prepare creamy Marsala sauce

• Remove chicken: Carefully lift out the cooked cutlets with tongs and set aside.
• Finish the sauce: Warm the heavy cream slightly, whisk in cornstarch until smooth, then add to the pot. Turn Saute to LOW and simmer, stirring frequently, until the sauce reaches a pourable consistency. Adjust salt to taste.
• Serve: Return the cutlets to the pot, spoon the sauce over them, let rest 1–2 minutes, then serve hot.

Note: For an extra-thick sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) while simmering.

What to serve with Chicken Marsala

Popular pairings:

• Brown rice
• Buttered noodles
• Mashed potatoes
• Steamed vegetables such as broccoli, carrots, or green beans
• Sautéed green peas

Storage tips

Store Chicken Marsala in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills; add a splash of stock when reheating if needed.

How to reheat

Reheat gently in the microwave until warm, adding a little stock to loosen the sauce. Alternatively, reheat in a shallow nonstick skillet over medium heat with added stock, simmering until warmed through.

Can Chicken Marsala be frozen?

Yes. Freeze for up to 2 months. Store the chicken and sauce separately if possible. Thaw overnight in the fridge and reheat as described above.

Instant Pot Creamy Chicken Marsala

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 509kcal

Author: Meghna

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Instant Pot Creamy Chicken Marsala is a classy, restaurant-quality dinner you can make any night. Enjoy seared cutlets in a creamy mushroom and marsala sauce.

Ingredients

• 4 Chicken Breast (**boneless, skinless, lightly pounded to about ¼ inch thick)
• 8 ounce Mushrooms (Baby Bella, sliced)
• ¼ cup Onion (yellow or shallots, finely chopped)
• 1 tbsp Garlic (minced)
• ⅓ cup All-Purpose Flour (for dredging; omit if gluten-free)
• ½ cup Marsala Wine
• ½ cup Chicken stock
• ¼ cup Heavy Whipping Cream (slightly warmed)
• 2 tbsp Unsalted Butter
• 1 tbsp Olive oil
• Salt (to taste)

Seasonings

• ½ tsp Paprika
• ½ tsp Ground black pepper
• ¼ tsp Oregano

Thickener

• 1 tbsp Cornstarch (diluted with 1 tbsp water or mixed into warmed cream)

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Equipment Used

Instant Pot DUO 6 quart

Instructions

• Pound chicken: Lightly pound breasts to prevent curling and ensure tenderness and even cooking.
  
• Season & dredge: Season with paprika, pepper and salt, then coat evenly in flour and shake off excess.
  
• Sear chicken: Use Saute on HIGH with oil and butter; sear cutlets until golden on both sides. Set aside.
  
• Saute aromatics: Sauté onion or shallots and garlic in the same pot until soft, scraping up browned bits.
  
• De-glaze: Pour in marsala, scrape the pot to remove any stuck bits, add chicken stock, then cancel Saute.
  
• Pressure cook: Spread sliced mushrooms in a layer, place chicken on top, seal the lid and cook on HIGH for 4 minutes. Wait 5 minutes natural release, then vent and open.
  
• Finish sauce: Remove chicken, warm cream and whisk in cornstarch, add to pot, then Saute on LOW and simmer until sauce is pourable. Return chicken to the sauce and let rest briefly before serving.
  

Notes

1. Sauce consistency: Aim for a pourable but not watery sauce. Cornstarch is used here as a thickener.
2. Sauce substitutes: Try dry white wine, port, sherry (dark), or dry vermouth in place of marsala.
3. Alcohol-free version: Replace wine with equal chicken stock; the flavor will be milder but still tasty.
4. Lighten the sauce: Use evaporated milk or half-and-half instead of heavy cream; avoid boiling after adding half-and-half to prevent curdling.
5. Gluten-free: Skip the flour dredge and simply season and sear the cutlets.
6. Using thighs: Boneless thighs work—pressure cook for 5 minutes on high followed by 5 minutes natural release.

Calorie and nutrition details are provided by a third-party tool and are indicative only.

Nutrition Facts

Instant Pot Creamy Chicken Marsala

Amount Per Serving

Calories 509Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 181mg60%

Sodium 318mg14%

Potassium 1113mg32%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 4g4%

Protein 52g104%

Vitamin A 605IU12%

Vitamin C 5mg6%

Calcium 25mg3%

Iron 2mg11%

* Calorie information is an estimate and should be used as a guideline. Percent Daily Values are based on a 2,000 calorie diet.

Nutrition

Calories: 509kcal | Carbohydrates: 17g | Protein: 52g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 318mg | Potassium: 1113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg

Course :Main Course

Cuisine :American-Italian, Italian

Keyword :Instant Pot Chicken Marsala, Instant Pot Creamy Chicken Marsala, Pressure Cooker Chicken Marsala

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