Instant Pot Chicken Marsala is a fantastic week night dinner with it’s light, flavorful broth and hearty bite. We added spinach to the sauce for extra vitamin power and gave it our own fresh dose of rosemary, thyme and garlic to boot. To top it off, we made it in the pressure cooker
Super easy, super fast and super tasty! This delicious dish is brought to you by, “Put that on my plate tonight!”We love this dinner. Of course, all the recipes here at Happy Belly Foodie are approved by me and my crew before they hit the press. If it doesn’t work for us, we do it over until it does.
Easily converted for the pressure cooker
Have a look-y loo…
Fun, huh? That little bit there at the end is just my way of keeping it real. Danny was waiting to see if the chicken was for him. Sorry big guy, there wasn’t any leftovers.
But seriously folks, we couldn’t be happier to share our favorite tried and true recipes with you. We think you’ll really enjoy this one because the chicken turns out moist, tender and tasty throughout. And the sauce, with those delightful portobello mushrooms is to die for!
Give it a try and let us know about it. We’d love to hear from you!
Have a wonderful day and as always, keep it delicious!
Till next time ~ much love, Connie
Instant Pot Chicken Marsala
Ingredients
- 2 lbs boneless skinless chicken thighs
- salt and pepper
- 1 tbsp olive oil
- 1 C onion diced
- 1 garlic clove minced
- 8 oz baby Portobello mushrooms sliced
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme
- 2 C chicken stock
- ½ C marsala wine dry
- 1 tsp salt
- freshly ground black pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 2 C spinach
- 1 lb linguini cooked per package directions
- freshly grated parmesan cheese for garnish
Instructions
- Season the chicken with salt and pepper.
- Press the sauté button.
- Add the olive oil to the pot.
- Brown the chicken on both sides, remove and set aside.
- Add the onion to the pot and sauté to deglaze the bottom.
- Add the garlic, mushrooms, rosemary, thyme, chicken stock, wine, salt and pepper to the pot.
- Place the chicken on top.
- Place the lid on and lock.
- Turn the steam release valve to closed.
- Press the keep warm/cancel button.
- Press the manual button and adjust the time for 10 minutes.
- In a sauté pan, heat the butter on med/hi to melt.
- Whisk in the flour and cook 2 minutes.
- Remove from heat and set aside.
- Once the pressure cooker has finished cooking, carefully release the steam.
- Remove the chicken and set aside.
- Press the sauté button.
- Stir in the butter and flour mixture and whisk until the liquid has thickened.
- Turn the unit off and add the spinach and pasta.
- Stir well and place into serving dish.
- Place chicken on top and ladle more sauce on.
- Garnish with freshly grated parmesan.
Notes
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What is Happy Belly Foodie all about? Keeping it delicious! 
Wonderful looking dish and I love the video!
The Old Fat Guy
Thank you David. It’s a keeper. Thank you so much for stopping by!
My Instant Pot arrived yesterday and this (after the water test) was the first thing I made. It was also the first time I ever made chicken marsala. AMAZING! Thanks for the great recipe!
You’re very welcome. Enjoy, my friend!
I don’t have a saute button on my power pressure XL pot. What should I press instead.
How would I increase this recipe to serve 7 people. I’d use at least 7 chicken breasts instead of thighs and probably double the vegetables. However, I’m unsure of how much Marsala and chicken stock to use and how long to cook it under pressure. What would you suggest?
Hi Marian, I would have to test the recipe for that amount of chicken to give solid advice. My guess would be to increase the stock to 4 cups and the wine to 3/4 cup (don’t go to heavy on the wine) I would add 5 minutes to the cooking time and let the pressure naturally release.
I made this tonight and it was amazing! thank you!