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Instant Pot Chicken Marsala

It’s September 18, 2020 and until today, we’ve successfully not had an online learning experience for either of our children. We’ve been grateful for their ages of 3&5, now 4&5 (almost 6) amid the pandemic for this very reason. Parents who have been doing virtual learning this whole time, BLESS YOU. I now understand fully why alcohol sales in 2020 have gone up so much.

I am joking just a bit, but seriously, it was miserable. Kindergarten over Google Classroom? Bless these teachers! And parents/caregivers, we MUST learn how to use the mute button. I’ll be nursing my headache for the rest of the day. It was a painful 23 minutes!!

The cadence of online learning for us is TBD as we phase into full-time, in-person kindergarten. Yesterday was Shea’s first FULL day and she rode the bus for the first time. She literally ran to the bus, never looking back. I have done really well with milestones, but that one hit me hard. Raising an independent and confident child is a beautiful thing, but I do wish she needed me a bit more at times. She even uses coronavirus as an excuse not to kiss me! TEARS!!! Thankfully, she’s still 100% into cuddling. 😉

On top of all the emotions of this week, it has been a busy one at work. Weeks where I have interns are always busy and coming off of a long weekend of travel, it was especially busy with playing catch up. As I wasn’t racing home from work to workout (still nursing my twisted ankle), it left only meal prep after getting home. Admittedly, that was a nice change…but by Wednesday, I was craving a sweat session and pushed through it.

A few meal recommendations have come my way and I am always appreciative of others trying recipes first. In fact, I was SUPER excited to see Pinch of Yum posted on 10 of the internet’s best Instant Pot recipes. I mean…big time score!

Not shockingly, there was lots of proteins and pastas on the list. While I am still new to my Instant Pot, I’ve had a few winners and a few flops. One of the winners was this Chicken Marsala. Forever reminding me of wedding planning, this Italian classic is a personal favorite. I love mushrooms! The result in the Instant Pot was great – highly recommend!!

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

A classic made all in the Instant Pot!


  • 3 (8 oz) boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 1/2 tsp salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • 2 Tbsp unsalted butter, divided
  • 2 Tbsp olive oil, divided
  • 1 lb mushrooms, cleaned and sliced
  • 1 shallot, thinly sliced
  • 3 garlic cloves, minced
  • 2/3 cup marsala wine
  • 2/3 cup low-sodium chicken broth
  • ½ cup half and half
  • chopped fresh parsley, optional (to garnish)


  1. Using a large knife, slice each chicken breast in half width-wise to create two thinner breasts. Season chicken on both sides with salt and pepper.
  2. In a shallow dish, combine the flour and garlic powder; set aside.
  3. Turn Instant Pot to HIGH sauté setting. Heat 1 tablespoon of the butter and 1 tablespoon of the oil. Dredge 3 chicken breasts in the flour, coating completely and shaking off any excess flour; add to the hot Instant Pot. Cook for 3-4 minutes or until browned before flipping and cooking an additional 2-3 minutes; remove to a platter. Repeat with the remaining butter, oil, and chicken; transfer the chicken to the platter.
  4. To the Instant Pot, add the mushrooms, shallot, and garlic; cook until the mushrooms are softened, about 5 minutes.
  5. Add the marsala and chicken stock; mix well. Place the chicken on top of the mushrooms and secure the Instant Pot lid. Cook on HIGH pressure for 10 minutes.
  6. After cooking, perform a quick release. Transfer the chicken to a platter and cover with foil to keep warm.
  7. Switch the Instant Pot to HIGH sauté. Add the half and half to the Instant Pot, stir, and cook for 5 minutes. Add chicken back to the pot and simmer for 1-2 minutes. Serve hot, garnished with chopped parsley, if desired.


Recipe slightly adapted from Mommy's Home Cooking

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 13.3gCholesterol: 72mgSodium: 705mgCarbohydrates: 11.3gFiber: 1.2gSugar: 1.8gProtein: 26.7g

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