Low Sodium Instant Pot Chicken Marsala

Total time55 min

Prep time15 min

Cook time30 min

Tender chicken breasts get pounded thin, dredged, and seared right in the Instant Pot before pressure-cooking to juicy perfection in a savory mushroom and Marsala wine sauce. Garlic and cremini mushrooms build deep, earthy flavor, while a touch of heavy cream and a quick cornstarch slurry give the sauce its silky, spoon-coating finish. Fresh thyme and a scatter of parsley at the end add brightness that cuts through the richness beautifully. Because the seasoning here comes together from wine, broth, and aromatics rather than a heavy reliance on salt, this dish works well for anyone watching their sodium intake without sacrificing flavor. The pressure cooker locks in moisture so every bite of chicken stays tender, and the sauce turns out restaurant-quality with minimal effort. It's a comforting, low-sodium-friendly dinner that still feels indulgent enough for company.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup all-purpose flour
2 tbsp olive oil

For the sauce

2 tbsp unsalted butter
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
¾ cup dry marsala wine
½ cup low-sodium chicken broth
1 tsp fresh thyme leaves
2 tbsp heavy cream
1 tbsp cornstarch
1 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or rolling pin. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 2 minutes. Working in two batches to avoid crowding, sear the chicken for 2–3 minutes per side until golden on the outside, then transfer to a plate. The chicken will not be cooked through at this stage.

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