Learn how to make restaurant-style Instant Pot Marsala chicken! Creamy, rich, and bursting with flavor! Perfect for weekend or weeknight dinner, this easy chicken dish will definitely become on your dinner rotation.
In a semi-shallow dish, combine the flour with the garlic powder, salt, and pepper. Dredge the chicken breasts until well coated.
On the Instant Pot, press on SAUTE and choose 20 minutes. When the HOT message appears, add olive oil and butter. Then saute the chicken until it's brown. You have to have a little patience and brown the chicken well! Otherwise, you won't get that nice crust, and your chicken will look and taste like it has been steamed.
After browning the chicken breasts, take them out and let them rest on a plate.
Deglaze the Instant Pot with a little bit of vegetable stock (use as much as you need, but not too much), then add the sliced mushrooms, garlic, salt, and pepper.
Cook for a few minutes until mushrooms change color, and the garlic is fragrant. Add the rest of the vegetable stock, and the Marsala wine along with the chicken.
Cover with the lid, and press on MANUAL or PRESSURE COOK and set on high for 4 minutes. Allow the Instant Pot to come to pressure, then cook. Once it's finished, quickly release the steam, and open the lid carefully.
Remove the chicken from the Instant Pot again to reduce the sauce. You can leave the chicken in, but it will make it more difficult to mix in the cream, also, you don't want to overcook the chicken.
Press on SAUTE and reduce the sauce until you get a syrup-like consistency.
Switch off the SAUTE setting, and gently stir in the cream. The Instant Pot will still be hot, so the cream bubble.
Return the chicken to the pot, and now it's ready to be served! Serve with pasta, rice, cauliflower rice, or mashed potatoes. Pour sauce over the chicken, and enjoy!
I recommend slicing the chicken breasts in halves lengthwise to make them thinner, this will make sure that they're cooked through and more flavorful.
If you can't find Marsala wine, you can substitute it with dark sherry.
Store in the fridge in an airtight container for up to 4 days.
Serve with pasta, rice, cauliflower rice, or mashed potatoes.