Instant Pot Chicken Marsala with Chicken Thighs

Overhead shot of Instant Pot chicken thighs on brown table.

Instant Pot Chicken Marsala in an easy wine sauce loaded with mushrooms, makes the perfect weeknight dinner. Chicken thighs are always more tender than chicken breasts, and with the help of the Instant Pot, they turn out super juicy and flavorful every single time!

Course: Main Course
Cuisine: Italian
Keyword: chicken thighs, Instant Pot chicken thighs
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 679kcal


  • 3 pounds boneless skinless chicken thighs
  • 10 ounces baby Bella mushrooms
  • 3 cloves garlic
  • 3/4 cup Marsala wine
  • 1/2 cup low sodium chicken stock
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley
  • 1 tablespoon corn starch


  1. Clean and slice mushrooms. Mince 3 cloves of garlic and 2 tablespoons of parsley.
  2. Turn Instant Pot to saute setting. Pat dry chicken thighs and season evenly with 1 1/2 teaspoons of kosher salt and 1/2 tsp of black pepper on both sides. Coat the chicken thighs in flour and shake off excess.
  3. After the pot is hot (about 5 minutes), add 2 tablespoons of olive to Instant Pot and sear chicken for 1-2 minutes per side. Work in batches and do not crowd the chicken. Place all the chicken on a plate and set aside.
  4. Add 2 tablespoons of butter to the Instant Pot and saute the sliced mushrooms for 5 minutes, then add the garlic and cook for 2 more minutes.
  5. Add the Marsala wine and chicken stock to the Instant Pot. Scrape bottom of the pan with a wooden spoon to dislodge the flavor bits. Add the chicken thighs on top of the mushrooms and close lid.
  6. Set valve to sealing position and cook on high pressure for 8 minutes. When finished let Instant Pot naturally release for 5 minutes, then turn the valve to vent position.
  7. Open lid, remove chicken and cover with foil. If a thicker sauce is desired, mix 1 tablespoon of corn starch with 2 tablespoons of water and add to the sauce. Cook on saute for 3-5 minutes until the desired thickness is achieved. If still too loose just cook for a few more minutes.
  8. Pour sauce over chicken thighs and sprinkle with parsley. Enjoy!

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