- Dave's Fresh Marketplace Recipes

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Nutrition Facts

4 Serving Per Container

Serving size 1 serving

Amount Per Serving



% Daily Value*
Total Fat 21 g 26%
Saturated Fat 9 g 47%
Trans Fat
Cholesterol 135 mg 45%
Sodium 150 mg 6%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
   Includes Added Sugars %
Protein 42 g
Vitamin D %
Calcium 4%
Iron 4%
Potassium %
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

approx 4

Prep Time
15 minutes

Cook Time
10 minutes

Watch How to Make this Recipe


  • 4  ea Chicken Breasts, thinly sliced
  • 10  oz Sliced Mushrooms
  • 3 tsp  Minced Garlic
  • ½ cup Whipping Cream
  • ½ cup Marsala Wine
  • 1 tbsp  Olive Oil
  • 1 ½ tbsp  Lemon Juice
  • 1 tbsp  Corn Starch
  • 2 tbsp  Water
  • ½ tsp  Dried Oregano
  • Salt & Pepper to Taste
  • 1 ½ tbsp Fresh Parsley

Watch How to Make this Recipe

Method of Preparation

Step 1

Season chicken with salt and pepper. 


Turn pressure cooker to saute mode. Add olive oil. 

Step 2

Add garlic and mushrooms. Cook for a few minutes until juices begin to release from mushrooms. 

Step 3

Turn off saute mode. Add wine and scrape the bottom of the pot. 

Step 4

Stir in cream, lemon juice, and oregano. 

Step 5

Add chicken breasts into the pot, submerging in the liquid. 


Cover and seal. Cook on high pressure for 4 minutes. Manually release pressure seal. 

Step 6

Remove chicken from the pot and set aside. Turn saute mode on. 

Step 7

Mix cornstarch and water together to make slurry. Add to the pot and simmer to thicken liquid. 

Step 8

Turn off pressure cooker and add chicken back to the pot. Garnish with parsley. 


Serve over egg noodles or pasta. 

Watch How to Make this Recipe