Vegetarian Instant Pot Chicken Marsala
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp kosher salt
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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