Instant Pot Creamy Chicken Marsala Pasta

By kristentirrell

Ingredients

• 4 tbsp of salted butter
• 1/2 onion diced
• 8 oz of Baby Bella mushrooms, sliced
• 1 lb of chicken breast, diced into chunks
• 1 tbsp of crushed garlic
• 2.5 cups chicken broth sprinkled with garlic powder
• 1.5 cups of Marsala wine (either sweet or cooking wine)
• 7.5 oz jar of sun-dried tomatoes + 2 tsp of the oil from the jar
• 1 lb (1 box) of Farfalle
• 1/4 cup of heavy cream
• 1 cup of grated Parmesan cheese, plus more for topping if desired

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles

Add the onions and mushrooms and cook for 3-5 minutes, until the mushrooms have softened and browned a bit

Then, add the chicken and the 2 tsp of oil from the sun-dried tomatoes (but NOT the tomatoes themselves) and cook for another 2-3 minutes until the chicken is lightly white in color (but not fully cooked)

Toss in the garlic and cook for 1 more minute and then add in the Marsala wine and let simmer for 1 minute more. Deglaze (scrape) the bottom of the pot while doing so

Add in the broth and stir together well

Pour in the Farfalle so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the Farfalle is peaking above the water)

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and give it all a good stir

Stir in the sun-dried tomatoes, heavy cream and parmesan. Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly

Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired.