Enjoy chicken marsala using an Instant Pot for sautéing and cooking this delightful dish.

3 quart Instant Pot

Ingredients

4              chicken thighs

1 cup       sliced cremini mushrooms

1/4 cup    diced sweet onion

1 clove      garlic, minced

1/2 cup     all purpose flour

1/2 cup     chicken bone broth

1/2 cup      marsala wine

1/3 cup      heavy cream (optional)

                  salt and pepper to taste  

Directions

  1. Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

     2. Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook              them for 3-4 minutes on each side, until golden brown.

     3.  Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, diced onions, and garlic. Saute’ for 2 minutes and then press CANCEL.

     4.  Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to “sealing”. 

     5.  Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to                   naturally release for 12 minutes, before opening the lid.

    6.  Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm. 

    7.  Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes then turn the IP off and stir in the (optional) heavy whipping cream 

     9.  Spoon the sauce over chicken and serve.

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