Instant Pot Chicken Marsala
A quick and easy recipe for tender chicken cutlets simmered in a flavorful mushroom and Marsala wine sauce, perfect for busy weeknights or weekend family meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 2 chicken cutlets
- Salt and pepper to taste
- 1 cup sliced mushrooms
- 1 cup Marsala wine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil until shimmering.
- Season the chicken cutlets with salt and pepper. Brown them in the pot for about 3-4 minutes on each side until golden.
- Remove the chicken from the pot and set it aside on a plate.
- Add minced garlic and sliced mushrooms to the pot. Sauté until the mushrooms are tender, about 5 minutes.
- Pour in the Marsala wine, scraping the bottom of the pot to release any browned bits.
- Place the browned chicken back into the pot. Close the lid securely and set it to cook on high pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
- Garnish the dish with fresh parsley before serving.
Notes
Use a good quality Marsala wine for the best flavor. For a non-alcoholic option, substitute with chicken broth and a splash of balsamic vinegar.