Easy Instant Pot Chicken Marsala
Ingredients
The chicken
-
4
pieces
skinless chicken breasts
The sauce
-
1
cup
sliced mushrooms
-
1
cup
dry marsala wine
-
1
cup
chicken broth
-
2-3
cloves
garlic, minced
-
2
tablespoons
minced shallots
-
2
tablespoons
heavy whipping cream
-
1
tablespoon
water
-
1
tablespoon
cornstarch
-
1
teaspoon
olive oil
-
1
tablespoon
Better Than Bouillon Chicken Seasoning
-
to taste
chicken seasoning or rub
-
to taste
salt and pepper
-
1
tablespoon
parsley, optional garnish
Instructions
- Set the Instant Pot to the sauté function and heat the olive oil.
- Season the chicken breasts with chicken seasoning, salt, and pepper, then sear each side for a couple of minutes.
- Remove the chicken from the pot and add minced garlic and shallots; cook until fragrant.
- Add the sliced mushrooms and cook for another 1-2 minutes.
- Pour in the chicken broth to deglaze the pot, scraping up any brown bits.
- Add the marsala wine and Better Than Bouillon, then return the chicken to the pot.
- Seal the lid and cook on high pressure for 5 minutes.
- After cooking, let the steam release naturally for 5 minutes before opening the pot.
- Mix cornstarch and water to create a slurry, then add it along with the heavy cream to the pot on the sauté function to thicken the sauce.
- Serve the chicken with the sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
299
Total fat
13g
Total carbohydrates
6g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
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