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Instant Pot Chicken Marsala

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This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.

Instant Pot Chicken Marsala

I’m not lying when I say this could be my FAVORITE dish I’ve made in the Instant Pot. (And if you don’t have an Instant Pot, you can make it really easily on the stove. Read on 🙂 .) The sauce is creamy with the best flavors from the mushrooms and marsala wine and the chicken cooks perfectly in the instant pot. This is the type of meal I would happily serve to dinner guests, and it’s just a bonus that’s it’s so simple to make.

What is chicken marsala?

Chicken marsala is an American-Italian dish made with chicken, mushrooms, and sweet marsala wine.  It makes for a fast and easy weeknight meal but it’s fancy enough for a special occasion.

How to make chicken marsala:

To make chicken marsala in the instant pot, start by lightly coating the chicken pieces in salt, pepper, and flour.  Then put a little oil in your instant pot and turn it to SAUTE.  Brown the chicken on both sides for about 3-4 minutes.  Remove the chicken to a plate and saute the mushrooms, onions, and garlic.

Process photos for making chicken marsala in the instant pot including browning the chicken thighs, and then sautéing mushrooms and green onion in the pot.

Then add the chicken broth and chicken thighs back to the instant pot.  Cook on the POULTRY setting for 10 minutes with a 12 minute natural release.

When the chicken is finished cooking in the instant pot, remove it to a plate and add the marsala wine to the instant pot.  Saute for a few minutes, add the cream, and you have created your yummy chicken marsala sauce.

An instant pot with mushroom, green onion and chicken to make chicken marsala, next to another photo of the instant with the sauce for chicken marsala.

I recommend serving the chicken and sauce over noodles or mashed potatoes!

Which marsala wine is best for chicken marsala?

This chicken marsala sauce is made up of chicken broth, onions, garlic, mushrooms, green onions, marsala wine, and heavy cream.  You can find real marsala wine in the wine section of the grocery store, or you can buy cooking marsala wine that is usually found in the baking isle.  I used the cooking wine because it’s a little less potent and I knew my kids would like it better.  But you can use the real deal as well!

Substitutions for marsala wine:

Marsala wine has a unique flavor, and given that it is the star of this dish, any substitutions won’t taste quite the same.  If you’re concerned about adding alcohol to this dish just know that the alcohol gets burned of as it boils, in step 7.

I’ve read that the following substitutes can be used for marsala wine (but I haven’t tried them myself):

  • 1/4 cup of white grape juice + 1 tablespoon vanilla extract + 2 tablespoons of sherry vinegar1
  • 1/3 cup grape juice with a teaspoon of brandy
  • dry sherry
Can I use chicken breasts instead of chicken thighs?

I HIGHLY recommend using chicken thighs for this recipe because they cook so much better in the instant pot than chicken breasts do. If you must use chicken breasts, you can. Cook time is the same.

Overhead photo of a white plate with chicken marsala on it, which includes chicken covered in a creamy marsala wine sauce with mushrooms.

Can I make this recipe on the stove-top if I don’t have an Instant Pot?

YES! Use can use the same method but brown the chicken in a skillet until completely cooked through. Then, remove the chicken to a plate while you make the sauce in the skillet. Add a little oil to the skillet and cook the mushrooms, green onion and garlic for 2 minutes.

Add the marsala wine and bring to a boil for 3 minutes. Add the chicken broth and cream and cook for a few more minutes, until thickened. Spoon sauce over chicken, to serve.

DON’T MISS MY OTHER FAVORITE INSTANT POT RECIPES, INCLUDING:
  • Instant Pot Skinny Fettuccini Alfredo
  • Instant Pot Chicken Taco Bowls
  • Instant Pot Ranch Chicken Pasta
  • Instant Pot Spaghetti
  • Instant Pot Ribs

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4.67 from 12 votes
Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.
Instant Pot Chicken Marsala
Print Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Course: Main Course
Cuisine: American, Italian
Keyword: instant pot chicken, marsala wine
Servings: 4
Calories: 273 kcal
Author: Lauren Allen
Ingredients
  • 4 large skinless chicken thighs (About 3 pounds), bone in or boneless
  • 1/2 cup all-purpose flour , for dredging
  • salt and pepper
  • 3 Tablespoons olive oil , separated
  • 8 ounces fresh cremini mushrooms , thickly sliced
  • 3 green onions , chopped
  • 2 cloves garlic , minced
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup sweet Marsala wine
  • 1/3 cup heavy whipping cream
Instructions
  1. Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

  2. Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.

  3. Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.


  4. Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing". 

  5. Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.

  6. Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm. 

  7. Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.

  8.  Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened. 

  9. Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles. 

Recipe Notes

I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.

 

*Recipe adapted from Instant Pot Miracle Cookbook

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served on pasta of mashed potatoes.  #easy #recipe #instantpot #chicken #best #dinner #mushrooms #pressurecooker
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Chicken· Instant Pot· Main Dish
34 Comments

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Comments

  1. Wendy says

    August 20, 2018 at 11:07 pm

    Umm…yes please! This is one of my all time favorites, but I never would have thought to make it in the IP. Game changer! It was so easy and it turned out delicious! The sauce was so flavorful and the chicken was cooked perfectly. I love you site, keep up the good work! 🙂

    Reply
  2. Helen says

    August 21, 2018 at 12:47 am

    What can I use as substitute for the Marsala Wine?? Any suggestions?
    xoxox

    Reply
    • Lauren Allen says

      August 21, 2018 at 9:29 am

      I’ve listed a few substitution ideas in the post, under the heading “substitutions for marsala wine” 🙂 . Enjoy.

      Reply
    • Eric Martin says

      January 24, 2019 at 8:02 pm

      Hi, if you are concerned about the alcohol content, this method allows the alcohol to evaporate before serving. It won’t be Chicken Marsala if you leave the Marsala out 🤭. If you put the Marsala in during the pressure cooking phase the alcohol stays in. I believe I will try it that way next time as the Marsala didn’t seem intense enough for the dish the current way. Keep cooking with flare👨🏼‍🍳.

      Reply
  3. Denise says

    August 21, 2018 at 10:17 am

    It’s on my menu to make next week. Thanks so much ! Anxious to try this.

    Reply
    • Lauren Allen says

      August 21, 2018 at 11:52 am

      I’d love to hear what you think!

      Reply
  4. Nikki says

    August 27, 2018 at 7:39 pm

    Hi! Can you use whole milk instead of heavy whipping cream? Forgot to buy the cream yesterday. ❤️

    Reply
    • Lauren Allen says

      August 27, 2018 at 9:36 pm

      Sure, you may just want to add a little cornstarch slurry to thicken up the sauce slightly (like 1/2 to 1 teaspoon of cornstarch + 1 teaspoon of water, mixed together).

      Reply
  5. Renee says

    August 29, 2018 at 3:36 pm

    Hi, I’ve got a couple of your recipes on my list of dinners for this week. Do you use a 6 qt or an 8 qt IP? I have an 8 qt and understand that sometimes adjustments need to made to recipes according to the size IP being used.

    Reply
    • Lauren Allen says

      August 30, 2018 at 8:58 am

      Hi Renee, all of my recipe testing is with my 6QT IP, and you’re right that adjustments may need to be made for the 8QT. You may find this article helpful in knowing how or if you need to adjust a recipe https://mycrazygoodlife.com/instant-pot-cooking-differences/

      Reply
  6. Julie says

    September 6, 2018 at 7:56 am

    Does the sauce freeze well? I’m thinking of making the sauce ahead and freezing it – so when I’m ready to pull out my frozen chicken – I just put the frozen chicken in the IP, cook it up fresh and heat up the sauce. I’m trying to cook up as many dishes as possible to make this first month back to school as stress free as possible.

    Reply
    • Lauren Allen says

      September 7, 2018 at 3:50 pm

      Yes should freeze well, just don’t add the wine or the cream until you make it.

      Reply
  7. Julie says

    September 7, 2018 at 12:10 am

    Great flavor, excellent recipe! I doubled this recipe and made it exactly as the recipe stated – the sauce was a little on the runny side- did not thicken up – next time I will add some corn starch. Will definitely be making this again – my husband and three kids loved it. Two of our kids even THANKED me for making this recipe and surprise my picky eater LOVED it.

    Reply
    • Lauren Allen says

      September 7, 2018 at 3:27 pm

      Glad your family loved it. Thanks for trying the recipe, hope you get to try more of my insta-pot recipes soon.

      Reply
    • Kelle says

      October 8, 2018 at 8:34 pm

      i just made this, hubby ate two plates and is not a huge mushroom fan! if you put the lid on after all steps for 5-10 mins at least, the sauce thickens nicely!!

      Reply
    • Abby says

      January 4, 2019 at 12:32 am

      I also felt like the sauce wasn’t quite thick enough but I used frozen chicken thighs and I really don’t measure anything. I threw a half a pound of pasta into the pot with the boiling liquids at the end when I added the wine (and def used more wine than 1/3rd cup) and the starch thickened it right up… Plus saved me another pot to make pasta in! So delicious. Thank you!

      Reply
  8. Carol C says

    September 27, 2018 at 9:46 pm

    I made this tonight it was so delicious!! I shredded the chicken thighs then put it back in the sauce. So awesome will definitely be making this again!!

    Reply
  9. Cindy says

    October 13, 2018 at 9:44 am

    Thanks for this recipe! I don’t have an Instant Pot, but instead I use a stove top pressure cooker. How could I translate the 10 minutes on the poultry setting to my very basic pressure cooker? It just has a level 1 and level 2 (high) pressure options. I was thinking maybe less time on high pressure as level 2 is what the pressure cooker’s instruction manual seems to recommend for meat.

    Reply
  10. Sandra says

    October 13, 2018 at 8:39 pm

    Made this tonight for supper and it was soooooo good! Thank you!!! As I made noodles to go with it I did increase the sauce a bit by using the pasta water and a little corn starch slurry. My husband said it was great and he doesn’t typically like anything new on the menu. ?

    Reply
  11. Teri says

    October 16, 2018 at 7:44 pm

    I have an Ultra Instant Pot. The sauce button/selection if have an ultra pot continuously turned off. This was a HUGELY frustrating. Is there a way to put in the recipe “how long” to set the sauce selection for??? Beyond this, all seemingly appears to be easy to follow.

    Reply
  12. David says

    October 28, 2018 at 12:07 pm

    Just joined Taste Better From Scratch and so looking forward to your recipes! Can a crock pot be used for your Chicken Marsala recipe? I don’t have an IP?

    Reply
    • Lauren Allen says

      October 28, 2018 at 12:52 pm

      Sure! Add everything except the cream in the slow cooker for 5-6 hours. Then add the cream at the end, and even a little cornstarch slurry, to help thicken the sauce. Cook for 20-30 minutes on high for the sauce to thicken.

      Reply
  13. Anna says

    November 12, 2018 at 10:26 pm

    So good! Next time I will double or tripple the liquids to make more sauce for pasta

    Reply
  14. Steve says

    December 19, 2018 at 5:43 pm

    Great recipe Lauren. It was so good we made it again a week later. I did use a corn starch slurry to thicken sleightly at the end. This was our first time using our instant pot. If all meals go this well, the instant pot may turn into my new favorite toy.

    Reply
  15. Maryann says

    December 22, 2018 at 11:19 am

    This was really very good and so easy! I live on a boat, so the Instant Pot is a Godsend. I always add 1 tablespoon of either dark soy or worcestershire sauce to IP sauces and stews. I added dark soy to this with the chicken broth. You don’t taste it, but it and worcesterhire just kick the depth of flavor up a notch in an IP.

    Keep those IP recipes coming! Thanks.

    Reply
    • Lauren Allen says

      December 22, 2018 at 2:37 pm

      Thanks so much Maryann!

      Reply
  16. Stacy Krigbaum says

    December 28, 2018 at 5:45 pm

    It was just ok not 5 star. Would be nice after work but not for company or anything like that.

    Reply
  17. Kym Pope says

    January 25, 2019 at 8:15 pm

    Thanks for sharing your recipe, it was delicious! I used half and half instead of heavy cream and added cornstarch to help thicken it. I’ll definitely make it again!

    Reply
  18. Jennifer S. says

    January 26, 2019 at 12:56 pm

    Can you use almond or coconut flour for the dredging for those on keto or are gluten-free?

    Reply
    • Lauren Allen says

      January 26, 2019 at 5:53 pm

      I’m sure that would be fine! Enjoy 🙂

      Reply
  19. Mott says

    January 26, 2019 at 9:15 pm

    Does not get any easier for a delicious dish than this! Used evaporated milk for the cream. Added marsala and milk at same time. Thickened nicely. Just two of us, so leftovers with mashed potatoes another night.

    Reply
  20. Rachel says

    February 1, 2019 at 6:54 pm

    Is it terrible to make this with chicken breast in the IP? We don’t eat thighs. Any adjustments need to be made? Thank you!

    Reply
    • Lauren Allen says

      February 1, 2019 at 8:56 pm

      That’s fine–cook time is the same 🙂

      Reply
  21. Rebecca Curtice says

    February 12, 2019 at 9:53 pm

    I just made this tonight — OMGOSH it was soooo good — I made extra so that I could have some for work tomorrow. Except it was so good the kids fought over who got 2nds and needless to say I need to figure out something else for lunch. Even my 9 year old picky eater was fighting for 2nds!!!! Awesome meal — I used chicken breasts instead of thighs, didn’t dredge them, and forgot to buy mushrooms — but hey it was still a hit and really that’s all that matters. The sauce wasn’t as thick as I’d like but still super yummy!!!!

    Reply

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Welcome! I’m Lauren, a mom of 3 and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Read More
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