Italian > Instant Pot

Instant Pot Chicken Marsala Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- Chopped fresh parsley, for garnish

Special equipment needed:
- Instant Pot

Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and dried thyme.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Turn on the Instant Pot and select the sauté function. Add the butter and olive oil to the pot.
4. Once the butter has melted, add the chicken breasts to the pot and cook until browned on both sides, about 3-4 minutes per side.
5. Remove the chicken from the pot and set aside.
6. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
7. Pour in the Marsala wine and chicken broth, scraping the bottom of the pot to release any browned bits.
8. Add the chicken back to the pot, making sure it is submerged in the liquid.
9. Close the Instant Pot lid and set the pressure valve to sealing.
10. Select the manual function and set the timer for 8 minutes.
11. Once the timer goes off, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
12. Remove the chicken from the pot and set aside.
13. In a small bowl, whisk together the heavy cream and cornstarch.
14. Select the sauté function on the Instant Pot and pour in the cream mixture.
15. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
16. Serve the chicken with the sauce spooned over the top and garnish with chopped fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Temperature:
Instant Pot: High pressure
Serving size:
4 servings

Nutritional information:
Calories: 455
Fat: 24g
Carbohydrates: 19g
Protein: 37g
Sodium: 813mg
Sugar: 4g

Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs.
- Marsala wine can be substituted with dry sherry or white wine.
- Heavy cream can be substituted with half-and-half or milk.

Variations:
- Add chopped shallots or onions to the pot with the mushrooms.
- Use a mixture of different mushrooms, such as shiitake, cremini, and oyster.
- Add a splash of balsamic vinegar to the sauce for extra depth of flavor.

Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the sauce from becoming too thick.
- If the sauce is too thin after cooking, whisk in a bit more cornstarch slurry and cook for another minute or two.
- For a richer sauce, use a combination of heavy cream and sour cream.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the chicken on a bed of cooked pasta or mashed potatoes.

Garnishes:
Chopped fresh parsley or chopped fresh thyme.

Pairings:
Serve with a green salad or steamed vegetables.

Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Roasted Brussels sprouts
- Roasted sweet potatoes

Troubleshooting advice:
- If the chicken is not fully cooked after the 8 minutes of pressure cooking, return it to the pot and cook for an additional 2-3 minutes.
- If the sauce is too thick, whisk in a bit more chicken broth or wine to thin it out.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Sicilian town of Marsala, which is known for its fortified wine.

Flavor profiles:
Savory, rich, and slightly sweet.

Serving suggestions:
Serve with a glass of Marsala wine.

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Region: Italian

Taste: Savory, Herby, Rich, Tangy, Umami, Earthy