This easy Instant Pot chicken marsala is an Italian inspired delicious dish of pan fried juicy chicken cutlets in a mushroom and marsala wine sauce. Prep time is 15 minutes and about a 30 minute cooking time. This recipe is an Italian classic that will amaze whole family. Capture the rich flavor by deglazing the pan with a dry marsala wine and adding the heavy whipping cream for that smooth chicken marsala sauce. If you don’t have Portobello mushrooms, substitute with some cremini mushrooms instead. Serve up this delicious meal with either rice, mashed potatoes, cauliflower rice and some green beans.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- ¼ cup coconut flour
- I-½ tablespoons Italian seasoning
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 2 lbs. boneless, skinless chicken breasts, pounded to ¼“ thick
- 2-3 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 8 oz. baby Portobello mushrooms, sliced
- ½ medium red onion, chopped
- ¾ cup sweet Marsala wine
- ¾ cup chicken broth, preferably organic
- ¼ cup heavy cream
- 4 oz. cream cheese, room temp and cut into chunks
- ¼ cup fresh parsley, chopped
Equipment
- Instant Pot
- Cutting board and knife
- Medium bowl
Instructions
- Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
- Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.
- Select saute function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.
- Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.
- Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes.
- Add Marsala wine and chicken stock and deglaze bottom of the pot by gently scraping up the browned bits with a plastic spatula.
- Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust setting to “high.” Set cook time to 10 minutes.
- When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.
- To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
- Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!
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Instant Pot Chicken Marsala
This easy Instant Pot chicken marsala is an Italian inspired delicious dish of pan fried juicy chicken cutlets in a mushroom and marsala wine sauce. Prep time is 15 minutes and about a 30 minute cooking time. This recipe is an Italian classic that will amaze whole family. Capture the rich flavor by deglazing the pan with a dry marsala wine and adding the heavy whipping cream for that smooth chicken marsala sauce. If you don't have Portobello mushrooms, substitute with some cremini mushrooms instead. Serve up this delicious meal with either rice, mashed potatoes, cauliflower rice and some green beans.
Ingredients
- ¼ cup coconut flour
- I-½ tablespoons Italian seasoning
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 2 lbs. boneless, skinless chicken breasts, pounded to ¼“ thick
- 2-3 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 8 oz. baby Portobello mushrooms, sliced
- ½ medium red onion, chopped
- ¾ cup sweet Marsala wine
- ¾ cup chicken broth, preferably organic
- ¼ cup heavy cream
- 4 oz. cream cheese, room temp and cut into chunks
- ¼ cup fresh parsley, chopped
Instructions
- Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
- Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.
- Select saute function on Instant Pot® and set to high. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches, if necessary.
- Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.
- Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, approximately 5-6 minutes.
- Add Marsala wine and chicken stock and deglaze bottom of the pot by gently scraping up the browned bits with a plastic spatula.
- Turn Instant Pot® off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust setting to “high.” Set cook time to 10 minutes.
- When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.
- To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
- Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!
