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!
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.