Instant Pot Chicken Marsala

Instant Pot Chicken Marsala has an easy wine sauce loaded with mushrooms, and it makes the perfect weeknight dinner. Chicken thighs are always more tender than chicken breasts, and with the help of the Instant Pot, they turn out super juicy and flavorful every single time!

For more Instant Pot recipes, try my Instant Pot Mac and Cheese or my Instant Pot Whole Chicken.

Chicken thighs in the Instant Pot are one of our go-to weeknight meals. The results are impressive, yet the recipe is simple.

We used mushrooms and Marsala wine sauce so basically this is Chicken Marsala in the Instant Pot. You can also use other types of wine (we recommend dry white wines such as Pinot Grigio or Chardonnay) or forgo it completely. The cooking time for the chicken thighs will be the same with or without the wine.

Why I Love This Recipe

• Making chicken thighs in the Instant Pot is almost fool-proof. You’ll never have dry chicken if you follow these instructions.
• The amounts can easily be doubled if you need to feed a crowd.
• Customization possibilities such as adding more or different types of mushrooms, onions, or diced prosciutto are all great ideas and work well in this recipe.
  

RECIPE WALK-THROUGH

How To Make Instant Pot Chicken Marsala

See the recipe card below for full, detailed instructions

Clean and slice the baby bella mushrooms and mince the garlic.

Pat the chicken thighs dry with paper towels, season them with salt and pepper and dredge them in flour.

Turn your Instant Pot to saute and sear the chicken thighs on both sides.

Set the chicken thighs on a plate and sear the mushrooms and garlic.

Add the chicken back to the Instant Pot and seal and cook on high pressure for 8 minutes. Let it naturally release for 5 minutes, then manually release the remaining pressure. Thicken the sauce with a cornstarch slurry.

Serving Suggestions

Chicken Marsala pairs well with a light veggie side like these quick and easy Garlic Green Beans or this simply delicious Roasted Broccoli. You could also opt for a simple kale salad or garlic bread.

Serve the chicken and marsala sauce over pasta or my make ahead mashed potatoes.

More Great Chicken Recipes

• Grilled Chicken Thighs
• Crispy Broiled Chicken Thighs
• Crispy Garlic Parmesan Chicken Wings
• Easy Oven Baked Chicken Drumsticks
• Baked Chicken Breasts

Recipe

Instant Pot Chicken Thighs

5

Easy Instant Pot Chicken Marsala is loaded with mushrooms in a flavorful Marsala wine sauce. Tender and juicy chicken thighs in the instant pot every time!

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4

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Ingredients

  

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• 3 pounds Boneless skinless chicken thighs
• 10 ounces Baby Bella mushrooms
• 3 cloves Garlic
• 3/4 cup Marsala wine
• 1/2 cup Low sodium chicken stock
• 1/2 cup Flour
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Parsley
• 1 tablespoon Corn starch

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Instructions

 

• Clean and slice mushrooms. Mince 3 cloves of garlic and 2 tablespoons of parsley.
• Turn Instant Pot to saute setting. Pat dry chicken thighs and season evenly with 1 ½ teaspoons of kosher salt and ½ tsp of black pepper on both sides. Coat the chicken thighs in flour and shake off excess.
• After the pot is hot (about 5 minutes), add 2 tablespoons of olive to Instant Pot and sear chicken for 1-2 minutes per side. Work in batches and do not crowd the chicken. Place all the chicken on a plate and set aside.
• Add 2 tablespoons of butter to the Instant Pot and saute the sliced mushrooms for 5 minutes, then add the garlic and cook for 2 more minutes.
• Add the Marsala wine and chicken stock to the Instant Pot. Scrape bottom of the pan with a wooden spoon to dislodge the flavor bits. Add the chicken thighs on top of the mushrooms and close lid.
• Set valve to sealing position and cook on high pressure for 8 minutes. When finished let Instant Pot naturally release for 5 minutes, then turn the valve to vent position.
• Open lid, remove chicken and cover with foil. If a thicker sauce is desired, mix 1 tablespoon of corn starch with 2 tablespoons of water and add to the sauce. Cook on saute for 3-5 minutes until the desired thickness is achieved. If still too loose just cook for a few more minutes.
• Pour sauce over chicken thighs and sprinkle with parsley. Enjoy!

Notes

Notes:

• Searing the chicken thighs initially is an important step to increase flavor. Drying the thighs and not overcrowding when searing will help with this process. 
• Marsala was used but any type of wine is fine. Dry white wines such as Pinot Grigio or Chardonnay work well. If opting for no wine, just use 1 ¼ cups of chicken stock for the recipe.
• Only 1 ½ teaspoons of salt were used. Adjust to personal tastes before serving.
• Finishing with cornstarch is optional and will result in a thicker sauce.

Keyword chicken thighs, Instant Pot chicken thighs

Nutrition

Calories: 679kcalCarbohydrates: 24gProtein: 70gFat: 27gSaturated Fat: 8gCholesterol: 338mgSodium: 1244mgPotassium: 1254mgFiber: 1gSugar: 5gVitamin A: 425IUVitamin C: 3.36mgCalcium: 53mgIron: 4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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