This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.
Ingredients
- all-purpose flour: 0.25 cup
- salt: 0.5 tsp (to taste)
- black pepper: 0.25 tsp (freshly ground)
- ½ pounds skinless, boneless chicken breast halves: 1 piece
- oil: 0.25 cup
- fresh mushrooms: 2 cups (sliced)
- dry Marsala wine: 0.5 cup
- butter: 0.25 cup
Metric Conversion
Stages of cooking
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Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
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Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
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Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.
