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Instant Pot Chicken Marsala

Servings 4 -6 Servings


  • 2 lbs boneless skinless chicken thighs
  • salt and pepper
  • 1 tbsp olive oil
  • 1 C onion diced
  • 1 garlic clove minced
  • 8 oz baby Portobello mushrooms sliced
  • 2 sprigs fresh rosemary
  • 1 tsp fresh thyme
  • 2 C chicken stock
  • ½ C marsala wine dry
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 C spinach
  • 1 lb linguini cooked per package directions
  • freshly grated parmesan cheese for garnish


  • Season the chicken with salt and pepper.
  • Press the sauté button.
  • Add the olive oil to the pot.
  • Brown the chicken on both sides, remove and set aside.
  • Add the onion to the pot and sauté to deglaze the bottom.
  • Add the garlic, mushrooms, rosemary, thyme, chicken stock, wine, salt and pepper to the pot.
  • Place the chicken on top.
  • Place the lid on and lock.
  • Turn the steam release valve to closed.
  • Press the keep warm/cancel button.
  • Press the manual button and adjust the time for 10 minutes.
  • In a sauté pan, heat the butter on med/hi to melt.
  • Whisk in the flour and cook 2 minutes.
  • Remove from heat and set aside.
  • Once the pressure cooker has finished cooking, carefully release the steam.
  • Remove the chicken and set aside.
  • Press the sauté button.
  • Stir in the butter and flour mixture and whisk until the liquid has thickened.
  • Turn the unit off and add the spinach and pasta.
  • Stir well and place into serving dish.
  • Place chicken on top and ladle more sauce on.
  • Garnish with freshly grated parmesan.


Recipe by: Connie Murray @Happybellyfoodie.com