The Best Chicken Marsala and Mashed Potatoes! Instant Pot Recipe

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The BEST Chicken Marsala Recipe!

First, let me say that Luis LOVES chicken marsala!  He orders it all the time at restaurants.  I was hesitant to make it for a long time because it always looks so complicated and I was sure that my sauce would never be as good as it is at the restaurants.  Boy was I wrong!  It was so easy and and my sauce was AWESOME!  Seriously, I should have made this a long time ago!

In our family, we love sauce….gravy…..aus jus….whatever you want to call it.  We love it and so many recipes don’t make enough of it.  I’m happy to say that my recipe for the BEST chicken Marsala makes enough gravy for your chicken and your mashed potatoes!

I just love that I was able to make a great meal all in one pot, and it only took 8 minutes to cook!  Yes…you heard that right…8 minutes to cook fresh, from scratch chicken marsala and mashed potatoes.  There is some added time to brown the chicken and make the gravy.  But when it was all said and done, it was quick, fairly easy and only used one pot!  That’s a win in my book!

Tips for making this recipe:

1. Make the mashed potatoes and chicken marsala in the same pot at the same time!  If you use really small potatoes or cut larger ones in thirds or halves, the potatoes will be cooked perfectly in the same 8 minutes that the chicken takes to cook.  Woo hoo!  One pot cooking!
2. If you really like mushrooms, add more!
3. When you are browning the chicken, don’t over cook it.  You are really just trying to get a quick sear on all sides, not a dark brown color.

How to make Chicken Marsala and Mashed Potatoes in an Instant Pot:

1. Butterfly the chicken breasts and pound out with a meat tenderizer until they are about ¼ to ½ inch thick.
2. Mix ½ cup flour, ¼ teaspoon garlic powder and a pinch of salt and pepper together in a large bowl.  Evenly coat chicken in flour mixture.
3. Turn your Instant Pot on “saute.”  Once Instant Pot is hot, add 2 tablespoons butter and 3 tablespoons olive oil to Instant Pot .
4. Once melted, add chicken breasts one at a time.  Brown chicken breasts on each side for about 2 minutes.  Only brown the chicken until it is very light brown.  Too much color will cause the chicken to over cook.  Once the chicken is lightly browned, remove it from the Instant Pot and place it on a plate.  Continue this process until all chicken is lightly browned and removed from Instant Pot .
5. Once all chicken has been removed from the Instant Pot , add 1 tablespoon of butter, minced shallots and minced garlic.  Stir and saute until shallots are tender.  This should take 2 -3 minutes.
6. Add sliced mushrooms and stir until most of the moisture has been absorbed by the mushrooms.  This should take about 3 minutes.
7. Add Marsala wine and chicken broth.  Stir until well combined.
8. Place chicken back into Instant Pot .  Try to push the chicken down a bit so that it is mostly covered by the liquid.
9. Place trivet on top of chicken.
10. Place smaller insert pot on top of trivet. (I used my sling to place the insert pot onto the trivet!  This sling makes it much easier to add and remove the insert pot to the Instant Pot .)
11. Add peeled, cut potatoes and 1 cup of chicken broth to insert pot.
12. Put the lid on Instant Pot, set valve to “seal,” and cook on high pressure for 8 minutes.  When timer beeps, quick release pressure.
13. Remove insert pot and trivet.
14. Remove chicken from Instant Pot and set aside.
15. Turn Instant Pot on “saute.”
16. Combine 2 tablespoons of flour and 3 tablespoons of water in a mason jar and shake.  (f you don’t have a mason jar, you can combine together in a cup using a fork or whisk.)
17. Add this flour and water slurry to the Instant Pot and stir constantly.  This will thicken the sauce.  Be sure to scrape the sides and bottom of the Instant Pot .
18. While the sauce is thickening, prepare your mashed potatoes.
    1. There is no need to remove potatoes from the insert pot.  You can mash them in the insert pot!
    2. Mash potatoes, add butter, milk and salt.
19. Once sauce has thickened, add in fresh parsley.
20. It’s time to eat!  Serve chicken with plenty of the mushroom gravy and a side of mashed potatoes!  Yummmm!

Ingredients:

Chicken Marsala:

• 3 or 4 Chicken breasts- butterflied and pounded out to about ¼ to ½ inch thick
• ½ Cup of flour
• ¼ Teaspoon garlic powder
• A pinch of salt
• A pinch of pepper
• 3 Tablespoons salted butter
• 3 Tablespoons olive oil
• 1 shallot- minced
• 1 Tablespoon garlic- minced
• Pint of sliced mushrooms
• ¾ Cup Marsala wine
• ¾ Cup chicken broth
• 1 Teaspoon fresh parsley- chopped
• 2 Tablespoons flour
• 3 Tablespoons water

Mashed Potatoes:

• 2 Pounds of potatoes
• 1 Cup chicken broth
• 3 Tablespoons butter
• A pinch of salt
• ½ Cup of milk or cream

Chicken Marsala and Mashed Potatoes! Pressure Cooker Recipe

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Servings: 4 -6 Servings

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Ingredients

Chicken Marsala:

• ▢ 3 or 4 Chicken breasts- butterflied and pounded out to about ¼ to ½ inch thick
• ▢ ½ Cup of flour
• ▢ ¼ Teaspoon garlic powder
• ▢ A pinch of salt
• ▢ A pinch of pepper
• ▢ 3 Tablespoons salted butter
• ▢ 3 Tablespoons olive oil
• ▢ 1 shallot- minced
• ▢ 1 Tablespoon garlic- minced
• ▢ Pint of sliced mushrooms
• ▢ ¾ Cup Marsala wine
• ▢ ¾ Cup chicken broth
• ▢ 1 Teaspoon fresh parsley- chopped
• ▢ 2 Tablespoons flour
• ▢ 3 Tablespoons water

Mashed Potatoes:

• ▢ 2 Pounds of potatoes
• ▢ 1 Cup chicken broth
• ▢ 3 Tablespoons butter
• ▢ A pinch of salt
• ▢ ½ Cup of milk or cream

Instructions

How to make Chicken Marsala and Mashed Potatoes in a pressure cooker:

• Butterfly the chicken breasts and pound out with a meat tenderizer until they are about ¼ to ½ inch thick.
• Mix ½ cup flour, ¼ teaspoon garlic powder and a pinch of salt and pepper together in a large bowl. Evenly coat chicken in flour mixture.
• Turn your pressure cooker on "saute." Once pressure cooker is hot, add 2 tablespoons butter and 3 tablespoons olive oil to pressure cooker.
• Once melted, add chicken breasts one at a time. Brown chicken breasts on each side for about 2 minutes. Only brown the chicken until it is very light brown. Too much color will cause the chicken to over cook. Once the chicken is lightly browned, remove it from the pressure cooker and place it on a plate. COntinue this process until all chicken is lightly browned and removed from pressure cooker.
• Once all chicken has been removed from the pressure cooker, add 1 tablespoon of butter, minced shallots and minced garlic. Stir and saute until shallots are tender. This should take 2 -3 minutes.
• Add sliced mushrooms and stir until most of the moisture has been absorbed by the mushrooms. This should take about 3 minutes.
• Add Marsala wine and chicken broth. Stir until well combined.
• Place chicken back into pressure cooker. Try to push the chicken down a bit so that it is mostly covered by the liquid.
• Place trivet on top of chicken.
• Place smaller insert pot on top of trivet. (I used my sling to place the insert pot onto the trivet! This sling makes it much easier to add and remove the insert pot to the pressure cooker.)
• Add peeled, cut potatoes and 1 cup of chicken broth to insert pot.
• Put the lid on pressure cooker, set valve to "seal," and cook on high pressure for 8 minutes. When timer beeps, quick release pressure.
• Remove insert pot and trivet.
• Remove chicken from pressure cooker and set aside.
• Turn pressure cooker on "saute."
• Combine 2 tablespoons of flour and 3 tablespoons of water in a mason jar and shake. (f you don't have a mason jar, you can combine together in a cup using a fork or whisk.)
• Add this flour and water slurry to the pressure cooker and stir constantly. This will thicken the sauce. Be sure to scrape the sides and bottom of the pressure cooker.
• While the sauce is thickening, prepare your mashed potatoes.
• There is no need to remove potatoes from the insert pot. You can mash them in the insert pot!
• Mash potatoes, add butter, milk and salt.
• Once sauce has thickened, add in fresh parsley.
• It's time to eat! Serve chicken with plenty of the mushroom gravy and a side of mashed potatoes! Yummmm!

Nutrition

Serving: 1g

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