Weeknight Chicken Marsala

Marsala is wine that has been fortified, or infused with a spirit such as brandy. It gives this dish its signature warm, smoky flavor.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Poultry

CLOSED POT TIME: 30 minutes

TOTAL TIME: 1 hour + 8 minutes simmer

RELEASE: Natural

SERVES: 4

• 4 large bone-in chicken thighs (1¾ to 2 pounds total)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 to 2 tablespoons olive oil
• 8 ounces fresh cremini mushrooms, thickly sliced
• 2 medium shallots, thinly sliced (about ⅔ cup)
• 2 cloves garlic, thinly sliced
• ½ cup reduced-sodium chicken broth
• ⅓ cup sweet Marsala wine
• ⅓ cup whipping cream
• ¼ cup chopped fresh flat-leaf parsley
• Cooked pasta (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. Remove skin from chicken thighs. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to the hot pot. Add chicken thighs, bone sides up. Cook for 8 to 10 minutes or until meat is browned, flipping once halfway through cooking. Remove chicken from pot. Add mushrooms, shallots, and garlic to pot. If needed, add remaining 1 tablespoon 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 sauté 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.