fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pressure Cooker Chicken Marsala 5

Pressure Cooker Chicken Marsala

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Italian/American


  • 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 cloves minced garlic
  • 1 cup sliced mushrooms
  • 1 cup marsala cooking wine
  • ½ cup chicken stock
  • ¼ cup cornstarch
  • Fresh parsley, roughly chopped
  • Cooked egg noodles


  1. Spray chicken with non stick spray ( I use coconut oil spray)and season with salt and pepper.
  2. Using the sear function on your pressure cooker, sear chicken breast.
  3. Top chicken with garlic, mushrooms, and marsala wine. Set pressure cooker to high pressure for 7 minutes. Once time is up release pressure.
  4. Transfer chicken pieces to a plate.
  5. Return pressure cooker to sear feature. Bring mixture to a boil.
  6. Whisk together chicken stock and cornstarch until dissolved, then pour into boiling mixture and stir until thickened.
  7. Add chicken back and cook another couple of minutes. Adjust seasoning.
  8. Place egg noodles in serving dish top with a chicken breast, sliced on the diagonal, and ladle on the sauce.
  9. Sprinkle with parsley and serve.


This can also be made in a crockpot. Ajust cooking times.

Keywords: chicken, mushrooms, marsala, chicken stock, egg noodles, instant pot, quick, easy