Save yourself some time and cook a flavorful Chicken Marsala meal using the pressure cooker. This Marsala recipe is easy and delicious: tender chicken with Marsala wine and mushrooms, served over pasta or with crusty bread. This dinner is amazing! Not only that, but incredibly easy too!
Pressure Cooker Chicken Marsala Recipe
This recipe is by Emeril Lagasse. The page we first linked to is no longer online, so we now link to the pressure cooker chicken marsala on Emeril’s own website. His current version uses bone-in chicken thighs.
At a glance
- Serves: 6
- Time: about 45 minutes
- You’ll need: butter, chicken stock, chicken thighs (bone in, skin on), dry Marsala wine, flour, fresh thyme, garlic, mushrooms, onion, salt and pepper, and cooked pasta or crusty bread to serve
Why make chicken marsala in a pressure cooker?
Chicken marsala usually means a lot of standing at the stove. In a pressure cooker the browning, the sauce and the cooking all happen in one pot, and bone-in thighs come out tender in a fraction of the time they would take to braise.
Good to know
- Which Marsala? Use dry Marsala for savory dishes. Sweet Marsala is meant for desserts and makes the sauce sugary.
- Don’t skip the browning. Browning the chicken skin and the mushrooms is where most of the flavor comes from.
- Different cookers. Emeril wrote this for his own pressure cooker, so cook times may need adjusting for yours. Check your manual.
- No Marsala? Dry sherry is the usual swap. The flavor will be a little different, but still good.
- What to serve with it. Pasta, mashed potatoes or crusty bread for the sauce, and a green vegetable on the side.
More easy chicken dinners
- Slow cooker chicken marsala
- Fall-off-the-bone pressure cooker chicken
- Pressure cooker barbecue chicken
- Printable Instant Pot cooking times cheat sheet
- One-pot chicken thighs with mushrooms
Get the full written recipe, with the amounts and directions, at Emeril Lagasse’s website →
Thanks to Emeril Lagasse for this amazing recipe!
