Pressure Cooker Chicken Marsala

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Source: Facebook group

Ingredients:

• 4 chicken thighs, with skin and bones
• 4 tsp butter or oil
• 2 cups sliced mushrooms
• 3 Tbsp diced shallots
• 3 cloves garlic, minced
• salt
• pepper
• garlic powder
• 3/4 cup Marsala wine
• 1/2 cup chicken stock
• 1-2 Tbsp corn starch
• 2 Tbsp butter

Steps:

1. Season both sides of chicken with salt, pepper, and garlic powder.
2. Turn Instant Pot to saute and wait for it to heat. Add some oil to cover the bottom. Brown the chicken lightly.

 
3. Remove chicken and add some more oil. Saute mushrooms, shallots, and garlic for a few minutes.

 
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4. Add the chicken back in, along with Marsala wine, stock, and salt and pepper to taste.

 
5. Lock IP cover and switch to manual. Set to 10 minutes.
6. Quick release. Remove the chicken and mushrooms. You will leave the juice in the pot.
7. Take 1/2 cup of the broth out and mix with corn starch and butter. Whisk together well, then pour back into the pot with the rest of the liquid.

 
8. Stir constantly until a thick gravy forms for about 5 minutes. Gradually add more corn starch if needed. Adjust seasoning as desired.

 
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9. Serve the chicken with mushrooms and sauce on the top. Potatoes, rice or noodles are great with the sauce, too.