Instant Pot Chicken Marsala
So before I got sick, I had done a few recipes and shot them in order to have some to go ahead and put on our 30 Days/30 Instant Pot recipes posts!
One of the things that I made was this amazing Chicken Marsala that basically took no time to make. I mean it, I was really surprised.
I know that a lot of people have issues with meat in the Instant Pot, so here are a few of my tips when it comes to chicken (and most meats.)
First, you need to decide what texture that you want your meat to have. This means, do you want it to taste roasted, do you want to shred it, is it for a stew, etc.
After you decided what texture is when you decide what to do with you. You need to ALWAYS saute it before pressure cooking it. This ensures that you keep a lot of the juice within the meat, it adds flavors, and makes it easier to cook quickly.
If you want either a soup or shredded meat, cook it within the sauce that you’re making. This will moisten it and make it easier to shred. It will also soak up the juice and make it more flavorful for a soup/stew.
If you are looking for more of a roasted meat type of texture, you should put it on a trivet so that you do not, essentially, boil the meat. This is also amazing because the drippings will make whatever sauce you’re making extra flavorful!
- 8 oz bacon, diced
- 2 shallots, sliced
- 1 cup Crimini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbs Olive Oil
- ½ cup marsala wine
- 2 tbs brandy
- 1 cup chicken stock
- 1 tbs oregano
- ¼ tsp red pepper chili flakes
- ½ tbs rosemary
- 1 tsp red wine vinegar
- 1 lb Chicken
- Salt and Pepper (I used about 2 tbs salt and 1 1/2 tbs pepper
- Put Instant Pot onto Saute, add oil, let it come to Hot, add in bacon for 3 minutes, shallots, cook for about 2 minutes until they have color, garlic for about 2 more minutes.
- Salt and pepper (about ½ tbs each) both sides of chicken for about 2-3 minutes a piece. Take out and set to side.
- Take off of saute and deglaze with wine and brandy.
- Add in Mushrooms, all seasoning, and vinegar, give a good stir. Add the chicken stock. A trivet and steamer basket and place chicken on top.
- Seal and put on High Pressure for 7 minutes. Allow to natural release for 10 minutes, do a quick release after.
- Take chicken out and slice. Taste sauce and adjust seasoning.
- Serve it with sauce on top and potatoes on the side