Instant Pot Creamy Chicken Marsala

Prepare the chicken breasts by sprinkling both sides with a pinch of salt and a dash of pepper. Next, activate the pressure cooker and choose the Saute setting. In the pot, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Sear the chicken breasts on both sides until they're golden brown, approximately 5 minutes. Remove the cooked chicken from the pot and set it aside.

In the same pot, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add minced garlic and sliced shallots, cooking until they're softened and fragrant, about 3 minutes. Introduce sliced mushrooms into the pot and cook until they're tender, approximately 3 minutes.

Pour chicken broth into the pot and bring it to a boil while scraping the browned food residue from the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return the chicken breasts to the pot and cover them with Marsala wine. Close and lock the lid, then select the Poultry function and set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.

Release the pressure using the natural-release method, as instructed by the manufacturer's guidelines, about 10 minutes. Release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.

Reheat the pot by activating the Saute function, then dissolve cornstarch in water and stir it into the pot with heavy whipping cream. Season the dish with the remaining teaspoon of salt and a pinch of pepper; cook until the sauce has slightly thickened, about 5 minutes. Serve and garnish with fresh parsley.