Name: Instant Pot Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 6 Skinless boneless chicken breasts; 2 teaspoons All Purpose Seasoning Blend; 0.5 cup Flour; 1 tsp Italian Seasoning; 3 tablespoons Butter; 3 tablespoons Olive oil; 8 ounces Baby bella mushrooms; 1 Shallot; 3 cloves Garlic; 0.333 cup Marsala wine; 0.333 cup Sherry; 0.667 cup Chicken stock; 0.5 cup Heavy cream

My Instant Pot Chicken Marsala has become my new weeknight hero. Rich, creamy, and ready in under 30 minutes. This foolproof method delivers all the flavor of the classic dish with a fraction of the effort. I love this easier chicken marsala recipe because it’s a quick one pot meal that’s also super delicious. This recipe is perfect to add to an easy Instant Pot recipe stash.

Dinner

40 m

Asian

It is a Keeper

March 16, 2026

Itisakeeper.com

From the Cook

1/4

Instant Pot Chicken Marsala

It is a Keeper Verified

Itisakeeper.com

Ingredients

Warning0 allergens identified

Instant Pot Chicken Marsala

6 Skinless boneless chicken breaststhin sliced

2 teaspoons All Purpose Seasoning Blenddivided

½ cup Flour

1 tsp Italian Seasoning

3 tablespoons Butterdivided

3 tablespoons Olive oildivided

8 ounces Baby bella mushroomssliced

1 Shallotminced

3 cloves Garlicminced

⅓ cup Marsala wine

⅓ cup Sherry

⅔ cup Chicken stock

½ cup Heavy cream

Instructions

Visit Blog

Instructions

Season both sides of the chicken with 1 teaspoon All Purpose Seasoning.

Put the flour in a shallow bowl or pie dish and add ½ teaspoon All Purpose Seasoning and Italian Seasoning. Mix with a fork.

Dredge both sides of the chicken breasts in the seasoned flour, making sure to shake off any excess.

Turn on the Instant Pot and select “saute” mode, adjust heat to more; When hot, add 1 tablespoon of oil and 1 tablespoons of butter.

When butter has melted, add the 2 – 3 chicken breasts into the pot and saute until golden about 3 minutes. Turn and repeat on other side.

Remove the chicken to a plate and cover to keep warm.

Add another tablespoon of butter and olive oil; Repeat steps 5-6 with remaining chicken.

Remove second batch of chicken to the plate and cover to keep warm.

Add the remaining oil and butter to the Instant Pot; When melted, add mushroom, shallots and garlic and season with ½ teaspoon All Purpose Seasoning.

Saute for 5 minutes, or until the mushrooms are lightly browned.

Press “Cancel” on the Instant Pot.

Add Marsala wine, sherry and chicken stock to the Instant Pot and place chicken on top of the mushroom mixture.

Secure the lid on the Instant Pot and close pressure release valve.

Select the “poultry” setting and adjust cooking time to 10 minutes.

When the cooking time has finished, allow the pressure to natural release for 5 minutes then, carefully quick release the remaining pressure.

Transfer chicken to a serving plate and cover to keep warm.

Select “saute” and adjust to normal. Add heavy cream; mix to combine. Cook for about 5 minutes, or until the sauce is slightly thickened, stirring occasionally. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pound Chicken Evenly 🔨
Pound chicken breasts to ½-inch thickness before cooking to ensure uniform cooking in the Instant Pot and prevent dry, overcooked edges while centers remain undercooked.
Sear Before Pressure Cooking 🍳
Use the sauté function to brown chicken and mushrooms first, creating a flavorful fond that deepens the sauce's complexity and adds restaurant-quality depth to your dish.
Temper Cream Properly 🥛
Add heavy cream after releasing pressure and during the final sauté phase rather than before pressure cooking to prevent curdling and maintain a silky, luxurious sauce texture.
Balance Wine Reduction ⏱️
Allow Marsala and Sherry to reduce for 2-3 minutes on sauté mode after cooking to concentrate their complex flavors and eliminate harsh alcohol notes for a refined sauce.
Natural Release for Tender Chicken 💨
Use natural pressure release for 5 minutes instead of quick release to allow residual heat to gently finish cooking the chicken, resulting in maximum tenderness and juiciness.