Chicken Marsala - Instant Pot
Equipment
- Instant Pot
Ingredients
- 4 - 6 chicken thighs
- salt and pepper to taste
- 1/2 cup flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini (or porcini) mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/3 cup Marsala wine
- 1/3 cup heavy cream
Instructions
Sauté the chicken using the instant pot
- Season the chicken with salt and pepper to taste.
- Using a small bowl, add the flour and dredge the chicken in the flour and set aside.
- Turn on the instant pot and place it in highest sauté mode.
- When the instant pot is hot, add the olive oil.
- Sauté the chicken thighs for about 3 or 4 minutes per side, until lightly browned.
- Remove the chicken, set it aside on a plate.
Sauté the mushrooms, onions, and garlic
- Add the butter to the hot instant pot and melt it.
- Add the mushrooms, onions, and garlic. Sauté for 2 minutes.
- Add the chicken broth and deglaze.
- Put the chicken back into the instant pot.
Pressure cook using the instant pot
- Lock the lid in place and be sure the pressure release valve is closed.
- Use the high pressure cook function. Cook for 10 minutes.
- After pressure cooking is complete, naturally release the pressure for 10 minutes.
- Transfer the chicken to a plate and cover with foil to keep it warm.
Final sauté
- Set the instant pot and place it in highest sauté mode.
- Add the Marsala wine and bring the mixture to a boil. Simmer for 3 minutes.
- Add the heavy cream and stir. Simmer for 5 minute, until the mushroom sauce thickens slightly.
- Spoon the sauce over the chicken and serve.