September 3, 2020

INSTANT POT CHICKEN MARSALA

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Instant Pot Chicken Marsala is best recipe when you want fancy thing within less time. In less than 30 minutes you can have these Instant Pot Chicken Marsala recipe along with comforting Marsala chicken, mushrooms and creamy sauce which can be served with rice or noodles.

Instant Pot Chicken Marsala is almost a complete meal and it is something you will love. This Instant Pot Chicken Marsala is much faster in making process along with double sauce. Everyone loves this juicy, garlicky and spicy sauce along with rice or noodles. Best ever Instant Pot Chicken Marsala made in single pan with juicy and tender flavor .Chicken seasoned Marsala along with bell peppers and onions.You can customize it with your favorite kind of toppings to enhance its flavor.

Instant Pot Chicken Marsala Recipe in town that includes only 9 ingredients and ready to serve in few time. Healthy Instant Pot Chicken Marsala is the best main course for parties and other functions too and can be serve in baby showers or bridal showers too. Healthy Instant Pot Chicken Marsala is fun and new way of serving beef as individuals.

This Instant Pot Chicken Marsala recipe is a complete main course and can be served in front of guests in less than 40 minutes. You do not need to make number of dishes for serving in front of guests. try this copy cat recipe of Instant Pot Chicken Marsala for once. You will love to try this again and again as it is so delicious and mouthwatering.

Basic Ingredients for Marsala Chicken

Chicken breasts
Salt and pepper
Italian seasoning
Butter
Olive oil
Minced garlic
Mushrooms
Chicken broth
White Marsala cooking wine
Cold water
Corn starch
Heavy cream

How To Cook Instant Pot Chicken Marsala

Season the chicken with salt, black pepper and Italian seasoning. Toss the chicken to marinate it with the ingredients properly. Make sure that chicken is seasoned from both sides properly. Set the pressure cooker to saute and melt butter in it. Add 2 tablespoon of butter in the cooker in the bottom. Place 2 tablespoon of oil in the cooker to avoid the butter from burning due to heat.

Sear the chicken in the pot and cook one side for 2-3 minutes. After 2-3 minutes change the side of chicken and cook it for more 2-3 minutes. Remove the chicken from the pot. Place the remaining butter of 1 tablespoon in the pot and melt it. when the butter is melted properly add mushrooms, garlic and remaining Italian seasoning in it. Cook for 2-3 minutes until mushrooms becomes soft and garlic starts fragrant. Stir in chicken broth and Marsala and than return the chicken to the pot. Put the lid on the cooker and slide to lock the lid. Turn the vent to the sealed position.

Pressure cooker settings

Set the pressure cooker to manual or set it on high temperature for 8 minutes. Do a quick release by turning the valve to the venting position to release the pressure. Once the float valve drops, remove the lid and use a slotted spoon or tongs to transfer chicken to a plate and cover to keep warm. Pour the mushroom sauce from the cooker over the chicken transferred to the plate and serve.

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Instant Pot Chicken Marsala

Ingredients

4 medium chicken breasts
1 and 1/2 teaspoon Italian seasoning
3 tablespoons butter (Divide the butter into two sections)
1 tablespoon minced garlic
Black pepper according to taste
1 and 1/2 cups sliced mushrooms
Salt according to taste
1 cup chicken broth I used low sodium
2 teaspoons olive oil
1 cup white Marsala cooking wine
1 teaspoon salt (according to taste)
1/4 teaspoon pepper, or to taste
1/2 cup cold water
1/4 cup corn starch
1/3 cup heavy cream (This ingredient is optional)

Directions

1- Season the chicken with salt, black pepper and Italian seasoning. Toss the chicken to marinate it with the ingredients properly. Make sure that chicken is seasoned from both sides properly.

2- Set the pressure cooker to saute and melt butter in it. Add 2 tablespoon of butter in the cooker in the bottom. Place 2 tablespoon of oil in the cooker to avoid the butter from burning due to heat.

3- Sear the chicken in the pot and cook one side for 2-3 minutes. After 2-3 minutes change the side of chicken and cook it for more 2-3 minutes. Remove the chicken from the pot.

4- Place the remaining butter of 1 tablespoon in the pot and melt it. when the butter is melted properly add mushrooms, garlic and remaining Italian seasoning in it. Cook for 2-3 minutes until mushrooms becomes soft and garlic starts fragrant.

5- Stir in chicken broth and Marsala and than return the chicken to the pot.

6- Put the lid on the cooker and slide to lock the lid. Turn the vent to the sealed position.

Pressure cooker settings

7- Set the pressure cooker to manual or set it on high temperature for 8 minutes.

8- Do a quick release by turning the valve to the venting position to release the pressure. Once the float valve drops, remove the lid and use a slotted spoon or tongs to transfer chicken to a plate and cover to keep warm.

9- Set the pressure cooker to soup setting. Stir in it 1 tablespoon salt and half tablespoon black pepper. Make mixture of Cornstarch and water. Stir together until smooth mixture is formed. Whisk this mixture into pressure cooker. When the mixture is thickened than turn off the flame under pressure cooker. If you are using heavy cream than stir it more. And stir in the heavy cream at this point

10- Pour the mushroom sauce from the cooker over the chicken transferred to the plate and serve.

Note/Tips

Cut the chicken into slices. Do not forget to look for right size- steak small enough in a 12 inch skillet. Try to cut the chicken about 1 inch in thickness. I recommend you to avoid having chicken thin in thickness because they will cook very quickly and there s chance to get burn early.
You can use any kind of skillet but I prefer you to use cast iron skillet pan which will giver awesome sear on your Beef Broccoli.