Instant Pot Chicken Marsala with Noodles
 
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Cook time
Total time
 
Instant Pot Chicken Marsala with Noodles is a hearty, rich meal that I modified to make lighter by using less oil and no butter. This dish is bursting with flavor, love, and savory yumminess. Chicken Marsala is a classic Italian-American recipe that includes pan-fried chicken cutlets and mushrooms in a delicious Marsala wine sauce. I love pairing it with egg noodles (almost like a beef stroganoff) where the noodles soak up the mouthwatering sauce and perfectly balance the meal. To save time, I buy boneless, skinless chicken breasts already sliced into cutlets. Depending on the store I go, I sometimes buy sliced mushrooms, too. Convenience helps for those busy weeknight meals. I use the Instant Pot Duo 7-in-1 when making Instant Pot Chicken Marsala with Noodles. It’s super easy to use and has a pressure cooker, rice cooker, steamer, slow cooker, sauté option, warmer, and yogurt maker. Definitely a really good and versatile tool for the kitchen.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 8 ounces egg noodles
  • 2 Tbsp flour
  • 1 pound boneless, skinless chicken breasts, sliced into cutlets
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 12 ounces mushrooms, sliced (I use a medley like brown and white button mushrooms and shiitake)
  • ⅔ cup marsala cooking wine
  • 1 cup chicken broth
  • 1 Tbsp cornstarch + 1 Tbsp water, mix
  • Salt and pepper to taste
  • Fresh parsley, finely chopped (optional)
Instructions
  1. Cook the pasta according to the package directions. Most egg noodles take about 8 minutes to cook once the water is boiling. Drain and set aside.
  2. While the pasta is cooking, place the flour in a small bowl and season with salt and pepper. Dredge the chicken in the seasoned flour.
  3. Turn the Instant Pot to the sauté function and add the olive oil. Cook the chicken for 1-2 minutes per side and set aside.
  4. Add the garlic, mushrooms, and marsala cooking wine and cook for 2 minutes.
  5. Turn the Instant Pot off. Add the chicken and chicken broth and mix them with the mushrooms.
  6. Using the manual (or pressure cook) button, set the timer for 8 minutes. Cook.
  7. Use the quick release and remove just the chicken from the pot.
  8. Switch the Instant Pot to sauté and wait 1 minute until the sauce starts to bubble. Add in the cornstarch/water mix and let simmer for 5 minutes. Stir occasionally to thicken the sauce.
  9. Serve the chicken marsala with the mushroom sauce over the noodles and garnish with the parsley.
Nutrition Information
Serving size: 4 ounces of chicken + ¾ cup mushrooms and sauce + 1 cup cooked noodles Calories: 472 Fat: 10 Saturated fat: 2 Carbohydrates: 43 Sugar: 5 Fiber: 2 Protein: 44 Cholesterol: 147
Recipe by Sarah Koszyk at https://sarahkoszyk.com/instant-pot-chicken-marsala-with-noodles/