Recipe Overview
Why you’ll love it: Instant Pot Chicken Marsala delivers the classic Marsala wine flavor in a fraction of the time, thanks to pressure cooking. The sauce is rich and savory, pairing perfectly with pasta, rice, or a vegetable side.
How long it takes: 45 minutes
Equipment you’ll need: Instant Pot (6-quart recommended)
Servings: 4
I enjoy cooking, but weeknights often call for fast, reliable dinners. This Instant Pot Chicken Marsala is one of those recipes that feels special but is simple to prepare. It joins other quick favorites in my repertoire because it produces restaurant-style results without a lot of fuss.
This version is streamlined for busy cooks: it uses basic pantry staples, takes advantage of the Instant Pot’s sauté and pressure functions, and cleans up easily. The Marsala wine adds depth to the sauce, while mushrooms and a touch of prosciutto bring savory balance. Serve it with your preferred starch and a green side to make a satisfying meal.
Instant Pot Chicken Marsala
Flavor: Boneless, skinless chicken breasts can be mild on their own. A Marsala-based sauce brightens and deepens the flavor, making every bite savory and memorable.
Convenience: Because the Instant Pot sautés and pressure cooks in one unit, you can brown the chicken, cook the mushrooms and prosciutto, and finish the sauce without extra pans. This one-pot approach keeps cleanup minimal.
Balanced: This recipe is practical and reasonably light: a serving is under 500 calories, lean protein from chicken breasts, and nutrient-rich mushrooms. You can further trim calories by leaving out the prosciutto or butter if desired.
Reader Feedback
“This has become a staple for dinner—easy to make and consistently delicious. We love it.”
Easy Recipe Variations
- Gluten-free: Skip the flour and simply sauté the chicken in oil.
- Creamy version: Stir in 2–4 tablespoons of heavy cream after cooking to make a richer sauce.
- Shortcuts: Use pre-cut chicken cutlets to skip pounding, or cut breasts into bite-size pieces for faster sautéing.
- Lower calorie: Omit the prosciutto and butter to reduce fat and sodium.
What To Serve With Chicken Marsala
Starches: Pasta, rice, mashed potatoes, or spaghetti squash are all excellent for soaking up the flavorful sauce.
Salad: A crisp green salad with vegetables and a light dressing balances the richness of the dish.
Vegetables: Sautéed Brussels sprouts, sugar snap peas, or roasted broccoli pair nicely and add color and texture to the plate.
Bread: A crusty loaf or simple quick bread is handy for dipping and finishing the sauce.
Need an Instant Pot?
A 6-quart Instant Pot is a versatile size for a family of four and works well for this recipe. It handles browning, pressure cooking, and keeps meals quick and easy.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently warm leftovers in a skillet to retain texture, or microwave individual portions briefly. Avoid overheating to keep the chicken tender.
More Recipes With Marsala
Creamy Chicken Marsala
Slow Cooker Beef Marsala Stew
Sautéed Mushrooms With Marsala
Chicken Marsala Pasta – One Pan!
Instant Pot Chicken Marsala
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (about 3–4 breasts)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 3 ounces prosciutto, thinly sliced (optional)
- 8 ounces mushrooms, sliced (white or baby bella)
- ½ cup dry Marsala wine
- ½ cup reduced-sodium chicken stock
- 1 tablespoon unsalted butter (optional)
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Place chicken breasts between two sheets of plastic wrap and gently pound to about ½-inch thickness so they cook evenly.
- Combine flour, salt, and pepper in a large zip-top bag. Add the chicken and shake to coat evenly with the flour mixture.
- Set the Instant Pot to Sauté and heat the olive oil. When the oil shimmers, brown the chicken for about 3–4 minutes per side until golden. Work in batches if needed. The chicken does not need to be fully cooked at this stage. Remove to a plate.
- Add the prosciutto and sliced mushrooms to the pot and cook until the prosciutto crisps and the mushrooms are browned.
- Pour in the Marsala wine and chicken stock, scraping the bottom of the pot to lift any browned bits. Nestle the chicken back into the liquid.
- Secure the lid and set the vent to seal. Pressure cook on high for 10 minutes, then perform a quick release. Check that the chicken registers 165°F with an instant-read thermometer.
- Stir the butter into the sauce until melted for a glossy finish, if using. Taste and adjust seasoning as needed.
- Serve the chicken topped with sauce and a sprinkle of chopped parsley. Pair with pasta, rice, or mashed potatoes and a simple vegetable.
Notes
- Mushrooms: White button or baby bella mushrooms both work well; slice to your preferred thickness.
- Marsala: Dry Marsala is recommended for savory dishes; sweet Marsala is typically used in desserts.
- Time-saver: Use pre-cut chicken cutlets to avoid pounding, or cut breasts into bite-size pieces to sauté quickly.
- Variations: Substitute bacon or pancetta for prosciutto, or omit the cured meat for a lighter dish. You can also skip the butter for a lower-fat finish.
Video
Video demonstration available for this recipe.
Nutrition
Serving: 1 chicken cutlet with sauce — Calories: 461 kcal — Carbohydrates: 19 g — Protein: 43 g — Fat: 20 g. The full nutrition panel is provided as an estimate and should be used as an approximation.