Instant Pot: Chicken Marsala
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One of my favorite gifts of 2018 was my Instant pot. It has made such a difference in my cooking because it saves SO MUCH TIME. If you don't have one, please go get one. It's not as scary as they seem. And while they may be bulky on the counter, you won't care when you have meals done in minutes. I also do not love cooking chicken and when I did, I always had to cut it and then cut it again to make sure it was cooked. I never fear the undercooked chicken situation with my instant pot. It is perfect!! So with that said, I'd like to give you my Instant Pot Chicken Marsala Recipe. Chicken Marsala was a recipe I used for dinner parties all the time but it made a mess in my kitchen and took forever and like I previously mentioned...lots of cutting to make sure there was no pink. CUT TO, I buy the instant pot and VOILA, no mess, no stress, lots of rhyming.
Also, if you like instant pot recipes, feel free to let us know as I will send you TONS. I use it often and you should too.
3 - 4 Organic Chicken Breasts
1 - 2 tablespoon of olive oil
1lb of organic crimini mushrooms
1/2 cup of gluten free flour
1/2 cup of chicken broth
1/3 cup of Marsala wine
2 cloves of garlic
1 tsp of salt
1 tsp of pepper
This is one of the most important steps. Pound out your chicken breasts. Just beat the shit out of them. You can cook them plump but if you pound them out then it will cook through and cook through nicer. Also easier to cut, looks pretty. I mean there's no reason not to. And if you don't know what I mean, there are a few ways we can beat up our chicken. With a mallet, throw some plastic wrap over the chicken and with the mallet go to town. Don't have a mallet, use the back of a pot or a pan. A rolling pin, you get the point.
In a medium mixing bowl, add the flour, salt and pepper and then coat your breasts with it. You can add more salt and pepper as desired.
Next, turn your Instant Pot on and turn it to saute.
Add the olive oil.
Oh boy, now you are going to add the gluten free flour pounded out, coated chicken. Each breast should saute for about 3 minutes on each side. Once they are both lightly browned, take them out and place on the side.
Get back to the instant pot. Don't wash it. Saute is still on. Add your onions, garlic for 2 -3 minutes. Get those onions translucent.
Add your mushrooms. Again 2 -3 minutes.
Add the chicken broth and the Marsala wine. Scrap any pieces that are stuck to bottom. I use a wooden spoon.
Put those breasts back in the pot.
Now, so simple but I get it, so scary! Lid the instant pot. Turn your instant pot to Pressure Cook for 10 - 12 minutes. I did 11.
11 minutes are up. You can either let it naturally release, or push the black release button on top to let the steam out. Once the pin pops up (your instant pot pin). Take the lid off.
PLATE. SHOW OFF TO FRIENDS.