Instant Pot® Easy Chicken Marsala

Ingredients

• 3 bonelesss chicken breasts , cut into strips
• 1.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 3 tablespoons butter , divided
• 2 tablespoons olive oil , divided
• 2 cloves garlic , chopped
• 2 tablespoons minced shallots
• 1 cup button mushrooms , sliced
• 1 cup chicken broth
• 0.67 cups Marsala wine
• 0.25 cups water
• 1 tablespoon cornstarch
• 0.5 cups heavy whipping cream
• 1 tablespoon chopped fresh parsley

Instructions

1. 1

   Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

2. 2

   Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.