Instant Pot Chicken Marsala

In their introduction to Super Fast Instant Pot Pressure Cooker Cookbook, the authors Heather Rodino and Ella Sanders indicate the goal for this book is to give you 100 recipes you can get onto the table in 60 minutes or less start to finish including prep time. With few exceptions, this is exactly what they do. <br><br>See the full review on RecipesNow! Reviews And Recipes Magazine. <br><br>Chicken marsala requires just a few ingredients but provides big flavor, thanks to the mushrooms and marsala wine. If there is a lot of liquid once you open the lid, remove the chicken and simmer the sauce for a few minutes to reduce it before staring into the cornstarch slurry. <br><br>Active Time 15 minutes; Pressure Time: 8 minutes; Release Method: Manual; Total Time: 30 minutes

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons unsalted butter, divided
• 8  ounces button mushrooms, sliced (or cremini)
• 2  garlic cloves, minced
• 1  pinch kosher salt, to taste
• 1  pinch black pepper, to taste
• 1⁄2 cup marsala wine
• 4  boneless chicken breasts, skinless
• 1⁄2 cup  chicken stock
• 2  tablespoons parsley, chopped
• 1  tablespoon cornstarch (mixed with 1 tablespoon water)

Directions

1. Add the butter to the inner pot and heat on sauté. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste.
2. Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking.
3. Season the chicken with salt and pepper. Add the chicken in stock to the pot.
4. Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure.
5. Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.