Instant Pot® Easy Chicken Marsala

Name: Instant Pot® Easy Chicken Marsala
Total time: 65
Yield: 4
Ingredients: 3 boneless chicken breasts, cut into strips; 1 ½ teaspoons salt , divided; ½ teaspoon 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; ⅔ cup Marsala wine; ¼ cup water; 1 tablespoon cornstarch; ½ cup heavy whipping cream; 1 tablespoon chopped fresh parsley

Recipe by Fioa from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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3 boneless chicken breasts, cut into strips
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1 ½ teaspoons salt , divided
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½ teaspoon ground black pepper, divided
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3 tablespoons butter, divided
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2 tablespoons olive oil, divided
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2 cloves garlic, chopped
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2 tablespoons minced shallots

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1 cup button mushrooms, sliced
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1 cup chicken broth
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⅔ cup Marsala wine
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¼ cup water
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1 tablespoon cornstarch
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½ cup heavy whipping cream
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1 tablespoon chopped fresh parsley

Instructions

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.
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.