Instant Pot Chicken Marsala

By JAmero4702

Ingredients

• 4 large bone-in chicken thighs (1 3/4 to 2 pounds total)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 to 2 Tbs olive oil
• 8 oz fresh cremini mushrooms, thickly sliced
• 2 medium shallots, thinly sliced (about 2/3 cup)
• 2 cloves garlic, thinly sliced
• 1/2 cup chicken broth
• 1/3 cup sweet Marsala
• 1/3 cup whipping cream
• 1/4 cup chopped fresh flat-leaf parsley
• Cooked pasta (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 68mins

Preparation

Step 1

Prep
Select Saute on the instant pot and adjust to normal/ Remove skin from chicken thighs. Sprinkle chicken with salt and pepper. Add 1 Tbs of oil to the hot pot. Add chicken thighs, bone sides up. Cook for 8 to 10 minutes until meat is browned, flipping halfway through cooking. Remove chicken from the pot. Add mushrooms, shallots, and garlic to the pot. If needed, ass remaining 1 tbs oil. Cook for 5 to 7 minutes or until mushrooms are lightly browned, stirring occasionally. Press Cancel.

Add chicken broth to mushroom mixture in the pot. Lay chicken thighs on top of the mushroom mixture. Secure the lid on the pot. Close the pressure-release valve.
Cook
Select Poultry and adjust cook time to 10 minutes. When cooking is complete, use a natural release to depressurize. Press Cancel. transfer chicken thighs to a serving platter. Cover to keep warm.
Select Saute and adjust to normal.
Add wine to mushroom mixture in pot. Bring to boiling. Boil gently for 3 minutes. Stir in whipping cream. Cook for 5 minutes more or until sauce is slightly thickened, stirring occasionally. Press Cancel.

Serve
Serve mushroom sauce over chicken. Sprinkle with parsley. If desired, serve with cooked pasta.