Instant Pot Chicken Marsala Recipe

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Do you want a quick and easy dinner recipe that is packed with flavor? Well, look no further! This Instant Pot Chicken Marsala Recipe will be your new favorite go-to meal. It’s so simple to make and yet it’ll taste like you spent hours in the kitchen.

Two photos side by side of chicken breasts, topped with mushroom sauce and fresh parsley. Text overlay says"Instant Pot Chicken Marsala". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Instant Pot Chicken Marsala Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Are you looking for an easy recipe that makes dinner a breeze? This Instant Pot Chicken Marsala recipe will have your taste buds singing in no time.

Not only is this meal super simple, but it’s also delicious. You don’t need to spend hours slaving away over the stove. With the Instant Pot, you’re ready to eat in less than an hour.

Serve this chicken dish with pasta, rice, polenta, or mashed potatoes for a filling meal any night of the week!

Chicken marsala is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced.



Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

  • Protein Boneless, Skinless Chicken Breasts
  • Fresh ProducePortobello Mushrooms, Red Onion, Parsley
  • Dairy Unsalted Butter, Heavy Cream (Double Cream), Cream Cheese
  • Coconut Flour
  • Italian Seasoningthis recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like. Store in an airtight jar and use in recipes as required.
  • Garlic Powder
  • Sweet Marsala Winea cooking wine
  • Chicken Broth/Stock

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Chicken Marsala Recipe

More Recipes Using Chicken

One of the hero ingredients in this dish is Chicken, so here are some more recipes using the same:

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More Instant Pot Recipes

Looking for more dishes to make in your Instant Pot? Check these recipes out next:

Recipe for Chicken Marsala

How Do I Make Instant Pot Chicken Marsala?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How to Make Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

This Instant Pot Chicken Marsala Recipe will be your new favorite go-to meal.


  • ¼ cup coconut flour
  • I½ Tbsp Italian seasoning
  • 1 tsp garlic powder
  • Sea salt and black pepper, to taste
  • 2 lbs (900g) boneless, skinless chicken breasts, pounded to ¼“ thick
  • 2-3 Tbsp olive oil, divided
  • 2 Tbsp unsalted butter
  • 8 oz (225g) baby Portobello mushrooms, sliced
  • ½ medium red onion, chopped
  • ¾ cup sweet Marsala wine
  • ¾ cup chicken broth
  • ¼ cup heavy cream (double cream)
  • 4 oz (100g) cream cheese, room temp and cut into chunks
  • ¼ cup fresh parsley, chopped


  1. Combine coconut flour, Italian seasoning, and garlic powder in a medium bowl. Season with salt and black pepper, as desired, and stir to combine.
  2. Place the chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.
  3. Select the “Sauté” function on Instant Pot and set it to high. Add one tablespoon of olive oil. Once hot, remove chicken from the bag and shake off excess flour mixture. Add enough chicken to cover the bottom without overcrowding. Work in batches, if necessary.
  4. Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.
  5. Add butter to the Instant Pot. Once melted, add Portobello mushrooms and red onion. Cook for 5-6 minutes, stirring frequently until mushrooms turn brown and the onions soften.
  6. Add Marsala wine and chicken broth and deglaze the bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.
  7. Turn the Instant Pot off and add browned chicken to the pot and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.
  8. When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.
  9. To make the sauce, temper heavy cream with approximately 2 tablespoons of hot liquid from the Instant Pot. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
  10. Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!

    How to Make Instant Pot Chicken Marsala

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 596Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 112mgSodium: 772mgCarbohydrates: 16gNet Carbohydrates: 0gFiber: 4gSugar: 6gSugar Alcohols: 0gProtein: 31g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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