Instant Pot® Creamy Chicken Marsala Florentine

Nothing says fancy quite like a creamy Italian dish ... this Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
50 mins
4 servings


  • ¼ cup all-purpose flour

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • 2 chicken breasts, sliced in half horizontally

  • 2 tablespoons olive oil

  • 3 tablespoons butter

  • 1 cup small fresh mushrooms, stems removed

  • ¼ cup diced onion

  • ½ cup Marsala wine

  • ½ cup water

  • cup sun-dried tomatoes

  • 1 cube porcini-flavored bouillon

  • 2 cups firmly packed spinach leaves

  • 1 (16 ounce) package spaghetti

  • 2 tablespoons water

  • ½ tablespoon potato starch

  • ¼ cup half-and-half


  1. Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.

  3. Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  6. Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.

  7. Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.

Cook's Note:

You can use kale instead of spinach.

Nutrition Facts (per serving)

741 Calories
21g Fat
100g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 741
% Daily Value *
Total Fat 21g 26%
Saturated Fat 8g 41%
Cholesterol 61mg 20%
Sodium 256mg 11%
Total Carbohydrate 100g 36%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 30g
Vitamin C 8mg 38%
Calcium 82mg 6%
Iron 6mg 32%
Potassium 742mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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