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SMF Kitchen
@smfchicken
00:10
Prep
00:10
Cook
00:20
Total Time
Ingredients & Directions
Directions
Instant Pot Chicken Marsala
2
1 tablespoon
Olive oil
1 tablespoon
Unsalted butter
1/4 cup
Flour
1/2 teaspoon
Salt
1/4 teaspoon
Black pepper
1 tablespoon
Unsalted butter
3 cloves
Garlic, minced
1/2 cup
Onion, chopped
8 oz
Baby bella mushrooms, sliced
1/2 cup
Chicken stock
1/2 cup
Marsala wine, or other sweet wine
1 tablespoon
Cornstarch
2 tablespoons
Water
- Place stainless steel insert in Instant Pot and set to sauté setting.
- Add oil and butter and let melt.
- Season chicken with salt and pepper, then dredge in flour.
- Brown both sides of chicken in Instant Pot, then set aside.
- Add another tablespoon of butter to instant Pot, along with garlic onion, and mushrooms. Sauté for about 4 minutes, or until fragrant.
- Press cancel button on Instant Pot, then add chicken stock and wine. Stir.
- Add chicken to sauce, close the lid, seal the pressure valve, and set Instant Pot to high pressure for 7 minutes.
- Let pressure release naturally, remove lid and set chicken aside. Mix cornstarch and water to sauce and wait a few minutes for it to thicken. Serve and enjoy!
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Instant Pot Chicken Marsala
SMF Kitchen
@smfchicken
Yield: 2
00:10
Prep
00:10
Cook
00:20 Total Time
Ingredients
Directions
Instant Pot Chicken Marsala
2
1 tablespoon
Olive oil
1 tablespoon
Unsalted butter
1/4 cup
Flour
1/2 teaspoon
Salt
1/4 teaspoon
Black pepper
1 tablespoon
Unsalted butter
3 cloves
Garlic, minced
1/2 cup
Onion, chopped
8 oz
Baby bella mushrooms, sliced
1/2 cup
Chicken stock
1/2 cup
Marsala wine, or other sweet wine
1 tablespoon
Cornstarch
2 tablespoons
Water
- Place stainless steel insert in Instant Pot and set to sauté setting.
- Add oil and butter and let melt.
- Season chicken with salt and pepper, then dredge in flour.
- Brown both sides of chicken in Instant Pot, then set aside.
- Add another tablespoon of butter to instant Pot, along with garlic onion, and mushrooms. Sauté for about 4 minutes, or until fragrant.
- Press cancel button on Instant Pot, then add chicken stock and wine. Stir.
- Add chicken to sauce, close the lid, seal the pressure valve, and set Instant Pot to high pressure for 7 minutes.
- Let pressure release naturally, remove lid and set chicken aside. Mix cornstarch and water to sauce and wait a few minutes for it to thicken. Serve and enjoy!
