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

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

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 them in the bottom of the Instant Pot. Brown the chicken on both sides. Remove to a plate.

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 after the sauce thickens.

Return the chicken to the Instant Pot, add the Potatoes, and sprinkle with garlic salt, and 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.

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.

Place the Chicken, potatoes, and onion on a large plate, and pour the creamy sauce over the chicken and vegetables. Halve the chicken breasts and plate them with potatoes, onion, and Marsala sauce to serve chicken marsala dish. Enjoy