Chicken Marsala in the Instant Pot

One of my favorite memories is a road trip I took with one of my dearest friends. I flew to Phoenix, AZ to meet up with my friend Leslie and we drove to Seattle, WA. We had so much fun and tried different foods along the way. This is when I was first introduced to Chicken Marsala at the Cheesecake Factory. It was love at first bite!

Now a few years later, I’ve figured out how to make it in my instant pot. Below is a video with step by step instructions on how to make this delicious recipe.

In this video I used baby bella mushrooms because that is what I had in my kitchen at the time and it was good. As I write this blog, I am in Arizona once again. I just made this recipe for my friend Leslie and her husband a couple of days ago. This time I used a mixture of mushrooms. (cremini, shiitake and porcini mushrooms) It turned out great.

What have you been cooking in your instant pot? I would love to connect with you. Please feel free to leave comments down below.

Chicken Marsala Recipe:

2 lbs. of boneless skinless chicken breasts (fillet the breasts about 1/4 inches thick)
1/2 cup of flour ( I use Pillsbury Gluten Free flour with salt, pepper, and garlic powder sprinkled in)
2 tbsp of butter (separated)
1/4 cup of olive oil
8 to 16 oz of sliced mushrooms depending on how much you like mushrooms and how much chicken you cook. (I used baby bella in this video, but I have also used cremini, shiitake, and porcini mushrooms.)
1 diced shallot
1 tbsp of crushed garlic (3 to 4 cloves or garlic)
3/4 cup of Marsala cooking wine
1 cup of organic chicken broth
1 1/2 tbsp of gluten free cornstarch & 1 1/2 tbsp of water

Fillet your chicken breasts and salt and pepper both sides.
Coat your chicken breasts in your flour mixture
Set your instant pot to saute and make sure it is set to “more”.
When your pot reads “hot” add your olive oil and butter.
After the butter has melted and you stir it with the olive oil, begin to add your chicken breasts in batches .
Lightly brown both sides for approximately 2 minutes per side.
After all your chicken breasts have browned, remove them and melt the other tbsp of butter in your pot. Mix it around and loosen up any cooked flour mixture on bottom of your pan.
Add the diced shallot and garlic and allow it to saute for about 2 minutes. Stir frequently.
Add the mushrooms and allow them to saute for 2 to 3 minutes.
Add Marsala cooking wine and chicken broth.
Stir mixture together.
Place lightly browned chicken breasts on top of mixture.
Place lid on and make sure the venting valve is on sealed.
Turn saute mode off.
Turn on Manual or Pressure Cook on high for 10 minutes
After the timer has counted down to zero, do a quick release.
Remove your chicken breasts.
Add the mixture of slurry to your pot and whisk quickly for 2 minutes and allow your sauce to thicken.
Now add chicken breasts back into pot and mix the sauce over the chicken.

Serve with mashed potatoes, or rice, or whatever you like.

Equipment I use:

Light Kit:

Light bulbs:

Shure MV88 iOS Digital Stereo Condenser Microphone

Lightening Extender Adapter

The Instant Pot I used in the video can be found here:

The 8 quart instant pot can be found here:

Steam Release Accessory

Sealing Rings for instant pot lid

Silicone Mini oven mitts

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Published by thegingeroptimist

My name is Jan McIntyre, also known as The Ginger Optimist. I love Jesus, cooking, baking, making my own DIY products, photography, makeup, bargain shopping and encouraging others.

18 thoughts on “Chicken Marsala in the Instant Pot

  1. Another yummy recipe. Being originally from Uganda, we have a lot of Indian influence in our cooking and Chicken masala is one of the many Indian recipes I grew up enjoying. Thank you for sharing another great instant pot recipe.

    Liked by 1 person

      1. Would love to know if you cook one of my recipes and what you think of it. I am cooking and recording a video right now. It’s Chicken Fajita soup in the instant pot. Looking forward to trying it!


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