We love a good one pot meal and this Instant Pot chicken marsala pasta is a great one. Usually when we make chicken marsala we pair it with some mashed potatoes and a veggie side but it takes longer making the sides separately. On days we aren't busy we definitely don't mind, but this meal is both delicious and convenient. Hope you Enjoy!
• 4 Tablespoons Butter (or Non Dairy Butter)
• 8 Ounce Sliced Mushrooms (White, Baby Bella or Cremini)
• 1 Shallot, Diced
• 3 Cloves of Garlic, Minced or Pressed
• 3 Tablespoons Olive Oil
• 1 1/2 to 2 Pounds of Chicken (Breast or Tenderloin) Cut into 1-2 inch pieces
• 1/2 Cup All Purpose Flour With a Few Pinches of Salt and Pepper for Dredging Chicken
• 1 1/2 Cups Marsala Wine (Dry)
• 3 Cups Chicken Broth
• 1 Pound of Pasta, Usually a Package. We Used a Bag of Gemelli But Feel Free to Use Any Pasta of Your Choice
• 1/4 Cup Flat Parsley, Chopped for Garnish
Step 1:
Prep your meat and vegetables. Dice your shallot and slice your mushrooms. Mince the garlic unless you are going to press it, if you plan to press it you can hold off and do that strait into the Instant Pot when called for. Cut the chicken into bite sized, 1 to 2 inch pieces and set aside. On a plate mix a 1/2 cup of flour with a few pinches of salt and pepper for dredging.
Step 2:
Turn the Instant Pot on Sauté and add the butter (or non dairy butter). Once the butter has melted. Add the shallot, sliced mushrooms, and garlic. Cook for about 3-5 minutes stirring occasionally.
Step 3:
Dredge chicken thoroughly through the flour mixture. Once the mushrooms and shallots have began to soften, add olive oil to your Instant Pot followed by the dredged chicken pieces. Stir occasionally for another 2-3 minutes. Do not fully cook the chicken yet.
Step 4:
Pour in Marsala wine and use a wooden spoon to scrape up any bits stuck to the bottom. Allow the wine to simmer for another 1-2 minutes. Add the pasta and 3 cups of chicken broth and stir. Push down the pasta so most of it is under the liquid.
Step 5:
Attach the lid and set the Instant Pot to manual for 6 minute on high. Quick release when it beeps. Stir and serve and top with the fresh chopped parsley.
*Optional: If you want it a bit creamier you can add a 1/4 cup of half and half. Stir it in and let it sit another 4-5 minutes in the Instant Pot. Then serve and top with the chopped parsley.
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