Instant Pot Chicken Marsala

Name: Instant Pot Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (6 oz each); 8 oz cremini mushrooms, sliced; 3/4 cup Marsala wine; 1/2 cup chicken broth; 1/4 cup heavy cream; 3 tablespoons butter, divided; 2 tablespoons flour; 3 cloves garlic, minced; 1 shallot, diced; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

Restaurant-worthy chicken Marsala in a fraction of the time thanks to the Instant Pot. Tender chicken in a luxurious mushroom-Marsala wine sauce — weeknight elegance.

PROTEIN 34g

CALORIES 388

P:E RATIO 8.8

TIME 30m

YIELD 4

Instant Pot chicken Marsala with golden chicken breasts in a rich brown mushroom sauce with fresh parsley garnish

P:E 8.8

ELITE DENSITY

4 boneless skinless chicken breasts (6 oz each) 34G PROTEIN

8 oz cremini mushrooms, sliced FLAVOR

3/4 cup Marsala wine FLAVOR

1/2 cup chicken broth 34G PROTEIN

1/4 cup heavy cream DAIRY

3 tablespoons butter, divided DAIRY

2 tablespoons flour FLAVOR

3 cloves garlic, minced FLAVOR

1 shallot, diced FLAVOR

1 teaspoon dried thyme FLAVOR

1/2 teaspoon salt FLAVOR

1/4 teaspoon black pepper FLAVOR

2 tablespoons fresh parsley, chopped FLAVOR

Storage: Refrigerate for up to 4 days. Freeze chicken in sauce for up to 2 months.
Batching: Use dry Marsala wine, not sweet — it gives a deeper, more savory flavor.
Reheat: Microwave for 2 minutes. Stovetop: heat gently over medium-low, adding a splash of broth to thin the sauce.

EXECUTION STEPS

HIGH HEAT SEAR

Set Instant Pot to Sauté. Melt 2 tablespoons butter and sear chicken breasts for 2–3 minutes per side until golden. Remove and set aside.

HIGH HEAT SEAR

Add remaining butter, shallot, and mushrooms. Sauté for 3 minutes until mushrooms are softened.

HIGH HEAT SEAR

Add garlic and cook for 30 seconds. Sprinkle flour over mushrooms and stir for 1 minute.

THE ASSEMBLY

Pour in Marsala wine and chicken broth, scraping up any browned bits. Place chicken back in.

STEP 5

Lock lid and cook on Manual High Pressure for 8 minutes. Quick release.

STEP 6

Remove chicken. Switch to Sauté and stir in heavy cream. Simmer for 3 minutes until sauce thickens.

STEP 7

Return chicken to the sauce. Season with thyme, salt, pepper, and parsley.

STEP 8

Divide among 4 containers with mashed potatoes, rice, or pasta on the side.

943 COMMUNITY PREPS THIS WEEK

Instant Pot Chicken Marsala

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

HIGH HEAT SEAR

HIGH HEAT SEAR

HIGH HEAT SEAR

THE ASSEMBLY

STEP 5

STEP 6

STEP 7

STEP 8

PRIMARY CATEGORY

RELATED INGREDIENTS

FULL EXECUTION PLANS