Servings: Prep Time 5 minutes Cook Time 10 minutes Pressure 15 minutes Total Time 15 minutes Servings 4

1 pound boneless, skinless chicken breast cutlets 1 pound boneless, skinless chicken breast cutlets
1 tablespoon olive oil more if needed 1 tablespoon olive oil more if needed
1 teaspoon kosher salt 1 teaspoon kosher salt
1 teaspoon pepper 1 teaspoon pepper
1 shallot diced 1 shallot diced
1/3 cup Dry Marsala Wine ⅓ cup Dry Marsala Wine
1 cup beef broth (plus 2 tablespoons) 1 cup beef broth (plus 2 tablespoons)
2 ounces dried mushrooms 2 ounces dried mushrooms
1 tablespoon cornstarch 1 tablespoon cornstarch

Heat your pressure cooker by hitting the Saute function and waiting until Instant Pot reads, Hot.
Add  tablespoon olive oil to inner pan of pressure cooker.
Season chicken breast cutlets generously with salt and pepper.
Sear chicken breasts 2 to 3 at a time for 1 to 2 minutes per side. Remove browned chicken breasts to plate.
Add in a dash more oil to inner pan of Instant Pot if no oil remains after searing chicken.
Add in a diced shallot to the Instant pot.
Add in the Marsala Wine and deglaze the pan, by scraping up any browned bits of shallot or chicken off bottom of the pan.
Add in 1 cup beef broth and the dried mushrooms.
Return browned chicken back to Instant Pot and submerge in sauce.
Place lid on the pressure cooker, turn valve to sealed and set Chicken Marsala to cook on high pressure for 5 minutes.
Once cook time has elapsed, let pressure release naturally for 5 minutes (this helps to keep the chicken from getting tough). Then release any remaining pressure.
Remove chicken breasts to serving platter.
Turn off Instant Pot and then turn back to Saute.
Whisk together cornstarch with 2 tablespoons reserved beef broth.
Whisk in a cornstarch slurry and stir constantly, until sauce is bubbly and thickened--about 3 to 4 minutes.
Pour sauce over chicken cutlets.

Either purchase boneless, skinless chicken breast cutlets (sometimes labeled thin sliced) or place boneless, skinless chicken breasts in a gallon size bag with a tablespoon of water. Seal bag and pound chicken breasts thin with meat mallet, or bottom of a heavy pan.  Either purchase boneless, skinless chicken breast cutlets (sometimes labeled thin sliced) or place boneless, skinless chicken breasts in a gallon size bag with a tablespoon of water. Seal bag and pound chicken breasts thin with meat mallet, or bottom of a heavy pan.
I love using dried mushrooms, in this Chicken Marsala Recipe, as they are the key to incredibly flavorful sauce. However, if you can't find dried mushrooms, you can use sliced baby bella mushrooms and saute along with the shallots.  I love using dried mushrooms, in this Chicken Marsala Recipe, as they are the key to incredibly flavorful sauce. However, if you can't find dried mushrooms, you can use sliced baby bella mushrooms and saute along with the shallots.
Be sure to rinse your dried mushrooms before adding to your sauce, to remove any grit, sand or dirt from the wild mushrooms.  Be sure to rinse your dried mushrooms before adding to your sauce, to remove any grit, sand or dirt from the wild mushrooms.
Be sure to use a good quality dry Marsala Wine for this Chicken Marsala recipe.  Be sure to use a good quality dry Marsala Wine for this Chicken Marsala recipe.
I use beef broth to add extra flavor to the Chicken Marsala sauce, but you can use chicken stock if you'd like.  I use beef broth to add extra flavor to the Chicken Marsala sauce, but you can use chicken stock if you'd like.
Feel free to finish your Chicken Marsala with a tablespoon or two of butter to make the sauce even richer--just remember it will no longer be a Dairy-Free recipe.  Feel free to finish your Chicken Marsala with a tablespoon or two of butter to make the sauce even richer--just remember it will no longer be a Dairy-Free recipe.
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