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This is the best Chicken Marsala I’ve ever eaten.  It’s my favorite dish, and the Instant Pot made it so much better, I couldn’t believe it.  The flavor was just wonderful. It’s really easy, and you can have it done in no time. It’s so tender, and delicious, you’ll never want to eat it any other way. Everyone will love this Instant Pot Chicken Marsala recipe, so make sure you keep it in your favorites.

Instant Pot Chicken Marsala

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Ingredients For Chicken Marsala In The Instant Pot

This recipe makes 3 large servings, or 6 medium servings (6 servings is 3 chicken breasts cut in half)

  • 2 – 3 boneless Skinless Chicken Breasts
  • 1 cup of self rising flour
  • 1 cup of Panko bread crumbs
  • 1 Tablespoon of Garlic salt – more to season
  • 1 Tablespoon of Seasoned salt – more to season
  • 1 teaspoon of Seasoned pepper – more to season
  • 6 Gold Potatoes – washed and cut in half
  • 1 large onion – cut in large chunks
  • 1 cup of Marsala wine
  • 1 cup of chicken broth
  • Olive Oil
  • 1 – 2 Tablespoons of Butter

What Potatoes Can I Use?

The recipe calls for gold potatoes or better known as Yukon Gold Potatoes. However, you can use different potatoes if you like. We have found that Idaho Potatoes work well. If you want to add a little more nutritious, red potatoes are the most nutritious.

How To Cook Instant Pot Chicken Marsala

This recipe is super easy to make and will be a hit in your house! Follow the steps below!

Instant Pot Chicken Marsala

Step 1 Make the chicken topping. First, place the flour and Panko bread crumbs on a large plate, and add garlic salt, seasoned salt, and seasoned pepper to the flour/bread crumb mixture, and mix well. 

Step 2 Coat the chicken. Place the chicken breasts on the plate, and spoon flour mixture on breasts, and press to coat.

Step 3 Sauté your chicken. Turn the Instant Pot on to the SAUTE setting.  Place enough Olive Oil in the bottom to coat it in a thin layer.  Add the butter, and melt it.  When the butter melts, stir well with the Olive Oil, and with Kitchen tongs, add the breasts, carefully place in the bottom of the Instant Pot.  Brown the chicken on both sides.  Remove to a plate. 

Step 4 Sauté the onions and wine. Add a little more Olive Oil and butter to the Pot, and add the onion, Marsala wine, and chicken broth to the Pot.  Boil the wine sauce, and then turn off the SAUTE setting.  

Step 5 Pressure cook chicken. Return Chicken to the Instant Pot, add the Potatoes, and sprinkle with garlic salt, pepper. Place the lid on the Instant Pot until it beeps and locks. Make sure the Pressure Valve is set to SEALING, and press the ‘MEAT/STEW’ button, and set the time for 30 minutes. 

Step 6 Do a quick release. When the Instant Pot is done cooking, do a quick release, and release the pressure.  Make sure the Float Valve is down, and carefully remove the lid. 

Step 7 Serve. Place the Chicken, potatoes, and onion on a large plate, and pour the sauce over the chicken and vegetables. Cut the Chicken breasts in half, and serve on plates with potatoes, onion, and Marsala sauce.  Enjoy!

Instant Pot Chicken Marsala

Other Chicken Recipes

Chicken is one of those meats that you can eat 3 to 5 times a week if you have a variety of recipes to choose from. Check out some of our other chicken recipes:

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Yield: 3 large servings, or 6 medium servings (6 servings is 3 chicken breasts cut in half)

Instant Pot Chicken Marsala and Potatoes

chicken marsala recipe

This is the best Chicken Marsala I’ve ever eaten.  It’s my favorite dish, and the Instant Pot made it so much better, I couldn’t believe it.  The flavor was just wonderful. It’s really easy, and you can have it done in no time. It’s so tender, and delicious, you’ll never want to eat it any other way. Everyone will love this Instant Pot Chicken Marsala recipe, so make sure you keep it in your favorites.

Ingredients

  • 2 – 3 boneless Skinless Chicken Breasts
  • 1 cup of self rising flour
  • 1 cup of Panko bread crumbs
  • 1 Tablespoon of Garlic salt – more to season
  • 1 Tablespoon of Seasoned salt – more to season
  • 1 teaspoon of Seasoned pepper – more to season
  • 6 Gold Potatoes – washed and cut in half
  • 1 large onion – cut in large chunks
  • 1 cup of Marsala wine
  • 1 cup of chicken broth
  • Olive Oil
  • 1 – 2 Tablespoons of Butter

Instructions

  1. Make the chicken topping. First, place the flour and Panko bread crumbs on a large plate, and add garlic salt, seasoned salt, and seasoned pepper to the flour/bread crumb mixture, and mix well. 
  2. Coat the chicken. Place the chicken breasts on the plate, and spoon flour mixture on breasts, and press to coat.
  3. Sauté your chicken. Turn the Instant Pot on to the SAUTE setting.  Place enough Olive Oil in the bottom to coat it in a thin layer.  Add the butter, and melt it.  When the butter melts, stir well with the Olive Oil, and with Kitchen tongs, add the breasts, carefully place in the bottom of the Instant Pot.  Brown the chicken on both sides.  Remove to a plate. 
  4. Sauté the onions and wine. Add a little more Olive Oil and butter to the Pot, and add the onion, Marsala wine, and chicken broth to the Pot.  Boil the wine sauce, and then turn off the SAUTE setting.  
  5. Pressure cook chicken. Return Chicken to the Instant Pot, add the Potatoes, and sprinkle with garlic salt, pepper. Place the lid on the Instant Pot until it beeps and locks. Make sure the Pressure Valve is set to SEALING, and press the ‘MEAT/STEW’ button, and set the time for 30 minutes. 
  6. Do a quick release. When the Instant Pot is done cooking, do a quick release, and release the pressure.  Make sure the Float Valve is down, and carefully remove the lid. 
  7. Serve. Place the Chicken, potatoes, and onion on a large plate, and pour the sauce over the chicken and vegetables. Cut the Chicken breasts in half, and serve on plates with potatoes, onion, and Marsala sauce.  Enjoy!
Instant Pot Chicken Marsala

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