Oh, those weeknights! You get home, you’re starving, everyone else is starving, and the thought of chopping vegetables for an hour just makes you want to order takeout. Been there, absolutely! That’s why my Instant Pot lives permanently on the counter during the week. Last Tuesday was chaos—soccer practice ran late, homework was sprawling everywhere—and seriously, ten minutes later I had this incredible **Creamy Instant Pot Chicken Marsala** simmering away.
Forget those tedious stovetop recipes that demand constant watching. This is restaurant-quality chicken and mushroom sauce that just happens to use the pressure cooker magic to get the chicken unbelievably tender, fast. It’s rich, it’s decadent, and honestly, it tastes way more complicated than it is. Trust me, this speedy Marsala has saved my sanity more times than I can count. And if you’re looking for other fast, fun meals, check out my recipe for Creamy Broccoli Chicken Penne—another weeknight lifesaver!
Why This Creamy Instant Pot Chicken Marsala is Your New Weeknight Hero
So, why drop everything and make this **Creamy Instant Pot Chicken Marsala** right now? Because it’s the definition of low-effort, high-reward cooking. You want flavor without the fuss, right? Here’s what you get:
- Insane Speed: Seriously, we’re talking about a full, gourmet-tasting dinner ready in about 30 minutes total.
- One-Pot Wonder: Less cleanup means more time relaxing later! Everything happens right in the insert.
- Tender Perfection: Pressure cooking makes the chicken breasts melt-in-your-mouth tender instantly.
- Depth of Flavor: That Marsala wine and mushroom base tastes like it stewed all day, not 15 minutes!
If you love how fast and easy this is, you absolutely have to try my Irresistible Chicken Bacon Ranch Pasta next week!
Gathering Ingredients for Creamy Instant Pot Chicken Marsala
Okay, getting ready for this **Creamy Instant Pot Chicken Marsala** couldn’t be simpler because the ingredient lineup is all savory heroes. You’ll need about a pound and a half of boneless, skinless chicken breasts cut into nice, bite-sized chunks. Don’t skimp on the mushrooms—we need a full eight ounces of cremini because they give us that earthy backbone.
Now, for the sauce magic: you must grab 1/2 cup of *dry* Marsala wine. Yes, you need the real stuff! It truly makes the difference in achieving that authentic, complex flavor profile we’re aiming for. You’ll also use chicken broth, your heavy cream for that beautiful richness, a little flour to thicken everything right in the pot, and the standard seasonings like thyme. Make sure that garlic is minced fresh!
Ingredient Notes and Substitutions for Creamy Instant Pot Chicken Marsala
If your liquor cabinet is looking sparse and you don’t have Marsala wine on hand—don’t panic! It happens to the best of us. You can certainly substitute it, though the flavor will shift just a tiny bit. My go-to fix is using dry sherry if you have it. If you’re out of wine entirely, just use beef broth mixed with one small splash of balsamic vinegar. That little bit of acid helps mimic the depth the wine brings to the table. Also, remember to soak your raisins if you add them, but since this recipe doesn’t call for them, just focus on that gorgeous wine!
For serving inspiration, if you are looking for something hearty to soak up all that amazing sauce, you might want to check out my recipe for the Ultimate Old-Fashioned Beef Stroganoff—the sauce concept is similar, but that one is strictly stovetop!
Step-by-Step Instructions for Creamy Instant Pot Chicken Marsala
Alright, let’s get cooking! Since we’re using the Instant Pot, we’re going to do this in stages right in the same pot, which is the best part. First things first, don’t forget to season your chicken pieces nicely before they go into the hot pot. That’s where simple flavor layering starts!
Sautéing and Deglazing for the Creamy Instant Pot Chicken Marsala Base
Set your IP to the ‘Sauté’ function—make sure it’s on medium-high so you get a good sear! Brown your chicken in batches using the olive oil. Don’t crowd the pot, or it steams instead of browns, and we want color here! Once browned, scoop that chicken out and set it aside somewhere safe.
Now, add your onions and mushrooms right into those flavorful drippings. Cook them down until they look soft, and then toss in your minced garlic for that last minute—you know, until it smells heavenly. This is the critical part, listen up! Pour in that beautiful Marsala wine and immediately use a wooden spoon to scrub up every single little browned bit stuck to the bottom. If you leave any stuck bits, your Instant Pot is going to throw a grumpy ‘Burn’ notice halfway through, and trust me, that stops dinner right in its tracks!
Let that wine bubble away for a good two minutes so the alcohol cooks off. Then, whisk your flour into the broth *before* adding it, so you don’t get lumps, and pour that in with the thyme. Scrape again, just to be sure!
Pressure Cooking the Chicken in the Instant Pot Marsala Sauce
Time for the magic lid! Put all that lovely browned chicken back into the pot. Lock that lid down, make SURE the valve is set to sealing, and set your Instant Pot to Manual/Pressure Cook on High. You only need **5 minutes** for this step. That’s right, five minutes!
When the timer goes off, don’t let it sit hanging around. We want that chicken moist, so perform a Quick Release right away. Wait for the pin to drop so you can safely open the lid.
Finishing the Creamy Instant Pot Chicken Marsala Sauce
Now for the coating! Stir in that heavy cream—wow, the color change is instant! Switch the Instant Pot back to ‘Sauté’ mode, but only keep it on low. We aren’t boiling the sauce hard; we’re just letting it simmer gently for about three to five minutes. This short simmer time is key to getting the sauce thick enough to coat the chicken perfectly. Taste it, add a final pinch of salt if you need it, garnish with fresh parsley, and you are done! You can find other appliance hacks over in my Creamy Broccoli Chicken Penne recipe guide!
Tips for the Most Flavorful Creamy Instant Pot Chicken Marsala
You’ve got the basic steps down, but if you want this **Creamy Instant Pot Chicken Marsala** to taste like you slaved over it for hours, here are the little tricks I always swear by. First, when you are browning the chicken, seriously—do it in batches. If you throw all the chicken in at once, you drop the temperature of the pot, and suddenly you’re boiling meat instead of searing it.
A good sear adds so much depth and color to the final sauce. Don’t rush that browning step, even though the IP cooks fast! Also, don’t skip the finishing touch: the fresh parsley garnish.
It seems minor, but that pop of bright green flavor is what cuts through the richness of the cream and Marsala. A final sprinkle before serving makes the whole dish look and taste restaurant-ready. When you’re exploring more chicken perfection, make sure you peek at my Irresistible Honey Butter Chicken Recipe—it uses similar flavor-building secrets!
Serving Suggestions for Your Creamy Instant Pot Chicken Marsala
Okay, the chicken is tender, the sauce is thick, and now you just need the perfect vehicle to get every last drop of that delicious Marsala gravy into your mouth! The beauty of this dish is how adaptable it is. If you’re looking for comfort, serve it right over a big bed of wide egg noodles or fettuccine. That pasta soaks up the sauce like nothing else!
On the other hand, if you want something lighter, fluffy white rice works perfectly to carry that creamy mushroom flavor. For a real treat, I love it spooned generously over creamy mashed potatoes—it turns a simple side into something truly memorable. And don’t forget to have some fluffy dinner rolls on the side for dipping!
Storage and Reheating Instructions for Leftover Creamy Instant Pot Chicken Marsala
The best part about making a quick dinner like this **Creamy Instant Pot Chicken Marsala** is having leftovers the next day! Store any extras in a really tight, airtight container right away. I usually get about three or four days out of leftovers stored in the fridge—just keep it chilled.
When you go to reheat it, be gentle. The chicken breast pieces are already cooked perfectly, so if you blast them on high heat in the microwave, they can get a little chewy. I recommend reheating slowly on the stovetop over low heat, maybe adding just a splash more broth or a teaspoon of cream if it seems too thick. Stirring constantly is your friend here so the sauce stays smooth and doesn’t start to separate!
Frequently Asked Questions About Creamy Instant Pot Chicken Marsala
I know when I cook something new, I always have a few lingering questions! Even though this **Creamy Instant Pot Chicken Marsala** is super straightforward, let’s tackle the things I hear most often. It’s just about getting that perfect result the first time, right?
Can I use chicken thighs instead of breasts in this Creamy Instant Pot Chicken Marsala?
Oh, absolutely you can! Chicken thighs are actually wonderful because they stay juicy no matter what you do to them. Since dark meat takes a tiny bit longer to get perfectly tender, I would bump that pressure cook time up just a touch. Instead of 5 minutes, try setting it for about 7 or 8 minutes on High pressure on your Instant Pot. You might need to Quick Release it as usual, but give it that extra couple of minutes to really melt that thigh meat!
If you’re a dark meat fan, you should check out my list of 10 Irresistible Chicken Thigh Recipes; they are amazing!
What is the best way to thicken the sauce for the Creamy Instant Pot Chicken Marsala?
The absolute best way—and the method I used in the instructions—is simply letting it simmer on the ‘Sauté’ function after you stir in the heavy cream. That low, gentle heat evaporates just enough liquid while thickening the flour you already added. It’s the cleanest way! If, after 5 minutes of simmering, you still want it thicker—maybe you added too much broth—don’t sweat it! Just mix about a teaspoon of cornstarch with a tablespoon of cold water (that’s a slurry) until it’s completely smooth, stir that into the simmering sauce, and it will thicken up in about 60 seconds flat!
Is this recipe suitable for meal prepping Creamy Instant Pot Chicken Marsala?
Yes, this reheats beautifully, which is why it’s perfect for meal prepping. Store the sauce and chicken together, and it’s a complete meal for lunch the next day. Now, because we use heavy cream, sometimes when you reheat it, it looks a little separated at first. Don’t panic! Just reheat it gently on the stove or in the microwave on 50% power, and just use a whisk or a firm fork to stir it vigorously while it warms up. That stirring action brings the emulsion right back together, and it tastes just as good as fresh.
Estimated Nutrition for Creamy Instant Pot Chicken Marsala
I always try to keep track of what we’re eating, especially after all that rich reduction sauce goes into the pot! Based on my calculations for a standard serving of this **Creamy Instant Pot Chicken Marsala**, here’s what we are looking at:
- Calories: 380
- Fat: 18g
- Protein: 38g
- Carbohydrates: 12g
- Sugar: 4g
Now, remember this is just an estimate based on the ingredients I use (and how much I drizzle!). Different brands of heavy cream or broth can shift those numbers slightly. It’s a great, high-protein dinner, though!
Share Your Creamy Instant Pot Chicken Marsala Experience
Seriously, cooking is so much more fun when we share the results! I really hope this **Creamy Instant Pot Chicken Marsala** speeds up a chaotic weeknight for you the way it does for me. If you made this recipe, please, pretty please, come back and leave me a star rating right here on the page. It helps me know what’s working and what recipes I should share next!
And if you ended up taking a picture of that beautiful creamy sauce coating your pasta or potatoes, I want to see it! Tag me on social media so I can virtually cheer you on. If you have any burning questions that I missed in the FAQ section, you can always get in touch with me directly through my contact page. Happy cooking, my friends!
Print
Creamy Instant Pot Chicken Marsala
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A quick recipe for tender chicken breasts cooked in a creamy mushroom and Marsala wine sauce using the Instant Pot.
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with salt and pepper.
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil. When hot, brown the chicken in batches, about 2 minutes per side. Remove chicken and set aside.
- Add the sliced mushrooms and chopped onion to the pot. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce for 2 minutes.
- Whisk the flour into the chicken broth until smooth. Pour the broth mixture into the pot along with the dried thyme.
- Return the browned chicken to the pot. Secure the lid and set the valve to sealing.
- Cook on Manual/Pressure Cook for 5 minutes on High pressure.
- When cooking is complete, perform a Quick Release of the pressure.
- Stir in the heavy cream. Set the Instant Pot back to ‘Sauté’ mode (low setting) and let the sauce simmer until slightly thickened, about 3-5 minutes.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
- Serve this dish over pasta, rice, or mashed potatoes.
- If you do not have Marsala wine, you can substitute it with dry sherry or beef broth mixed with a splash of balsamic vinegar.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 120
Keywords: chicken marsala, instant pot, pressure cooker, creamy sauce, mushrooms, quick dinner