Instant Pot Chicken Marsala

1.5 to 2 pounds of boneless/skinless chicken breasts, sliced about ¼″ thick

½ cup of all-purpose flour (with a few pinches of garlic powder, black pepper and kosher salt mixed in), for dredging

2 tbsp butter, divided in half

¼ cup of extra virgin olive oil

8 to 16 oz of sliced mushrooms (I used a variety pack of cremini, shiitake and oyster which I suggest if you can find. If not, try to use cremini or porcini mushrooms)

1 shallot, diced

1 tbsp of crushed garlic

¾ cup of Marsala wine

½ cup chicken broth (½ cup of water ½ tsp of Chicken Better Than Bouillon)

1 ½ tbsp of cornstarch 1 ½ tbsp of water

Directions at pressureluckcooking.com

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