Instant Pot Chicken Marsala

Step 1

If chicken breasts are large, cut them in half horizontally so that you have 4 pieces. Place the chicken between 2 sheets of plastic wrap and pound with a meat pounder or rolling pin to a thickness of 1/2 inch. Season the chicken with salt and pepper.

Step 2

Heat multicooker on sauté mode. Add 1 tablespoon butter. Once it has melted, add half the chicken and brown on both sides, 3 to 4 minutes per side; transfer to a plate. Repeat with 1 more tablespoon butter and the remaining chicken.

Step 3

Melt the remaining 1 tablespoon butter in the pot. Add mushrooms and cook, stirring often, until browned and liquid has evaporated, 6 to 7 minutes. Stir in garlic and bay leaf and cook until fragrant, about 1 minute. Add broth and Marsala, stirring to scrape up any brown bits.

Step 4

Nestle the chicken into the mushrooms in the pot. Lock lid in place according to manufacturer's instructions. Cancel sauté mode and set to cook on high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 5 minutes. If the pressure has not released, release the remaining pressure manually. Unlock and remove the lid.

Step 5

Transfer the chicken to a platter. Discard bay leaf. Return the multicooker to sauté mode. Whisk together water and cornstarch in a small bowl; add to the sauce and simmer, stirring, until thickened, 3 to 5 minutes. Stir in cream, if desired. Serve the sauce over the chicken and garnish with herbs.