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Instant Pot Marsala Chicken

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
6 servings
Dinner
Instant Pot Marsala Chicken
Ingredients
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1/4 cup oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup dry Marsala wine
  • 1/4 cup butter
Instructions
1
Combine the dry ingredients of flour, salt, and pepper in a shallow dish.
2
Dredge chicken breasts through the dry mixture to coat evenly.
3
Heat up your pressure cooker using its multi-functional setting, selecting the 'Saute' option.
4
Allow the pot to reach a suitable temperature before adding oil.
5
Add oil to the heated pressure cooker, followed by chicken breasts.
6
Cook the chicken until it's lightly browned on both sides, approximately 6 minutes.
7
Flip the chicken over and add sliced mushrooms to one side of the pot.
8
Stir occasionally as the mushrooms cook until they're lightly browned on the other side, another 6 minutes.
9
Pour Marsala wine around the chicken to create a flavorful sauce.
10
Close and lock the lid, then let the pressure cooker simmer until the chicken is cooked through and no longer pink in the center, roughly 10 minutes.
11
Carefully remove the chicken from the pressure cooker and arrange it on a serving platter.
12
Add butter to the pot, then turn off the heat and stir it into the sauce until fully incorporated.
13
Pour the butter-infused sauce over the cooked chicken breasts and serve immediately.