Instant Pot Chicken Marsala - Bestrecipe005


for the chicken:

  • 2 medium chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

for the sauce:

  • 1 tablespoon unsalted butter
  • 3 garlic cloves minced
  • 1/2 cup chopped onion
  • 8 oz. white or baby Bella mushrooms
  • 1/2 cup chicken stock
  • 1/2 cup Marsala wine
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. Make sure that your stainless steel insert is in your
    Instant Pot. Press “saute” setting and wait 2 minutes.
  2. Add oil and butter to your Instant Pot and let it melt.
  3. Cut each chicken breast lengthwise, to make two cutlets.
    Season with salt and pepper and dredge in flour.
  4. Brown each chicken cutlet on each side. Remove onto a plate.
  5. Add more butter to the Instant Pot. Add garlic, onion and
    mushrooms and saute until fragrant, about 3 minutes.
  6. Press “cancel/off” button. Add chicken stock and
    wine to vegetables. Stir well.
  7. Place chicken in the sauce. Close the lid, set valve to
    “sealing” positions (the newer IP models do it on their own).
  8. Make sure the IP is set to cook at HIGH pressure. Set timer
    to 7 minutes.
  9. The IP will beep and it will start coming to pressure. That
    can take about 5 minutes.
  10. Once the timer is done, press “cancel/off” button
    and let the Instant Pot release pressure naturally.
  11. Once the pressure pin drops, carefully open the lid away
    from your face.
  12. Remove the chicken and set on a plate.
  13. Mix cornstarch with water and add to the sauce. Stir and let
    it sit for a few minutes to thicken.
  14. Serve chicken with sauce over mashed potatoes, roasted
    potatoes, rice or noodles.

 Base Recipe adapted from this SITE

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