Ingredients

The following ingredients have 4 Servings
  • 3 pounds boneless skinless chicken thighs
  • 10 ounces baby Bella mushrooms
  • 3 cloves garlic
  • 3/4 cup Marsala wine
  • 1/2 cup low sodium chicken stock
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley
  • 1 tablespoon corn starch

Instruction

  • Clean and slice mushrooms. Mince 3 cloves of garlic and 2 tablespoons of parsley.
  • Turn Instant Pot to saute setting. Pat dry chicken thighs and season evenly with 1 1/2 teaspoons of kosher salt and 1/2 tsp of black pepper on both sides. Coat the chicken thighs in flour and shake off excess.
  • After the pot is hot (about 5 minutes), add 2 tablespoons of olive to Instant Pot and sear chicken for 1-2 minutes per side. Work in batches and do not crowd the chicken. Place all the chicken on a plate and set aside.
  • Add 2 tablespoons of butter to the Instant Pot and saute the sliced mushrooms for 5 minutes, then add the garlic and cook for 2 more minutes.
  • Add the Marsala wine and chicken stock to the Instant Pot. Scrape bottom of the pan with a wooden spoon to dislodge the flavor bits. Add the chicken thighs on top of the mushrooms and close lid.
  • Set valve to sealing position and cook on high pressure for 8 minutes. When finished let Instant Pot naturally release for 5 minutes, then turn the valve to vent position.
  • Open lid, remove chicken and cover with foil. If a thicker sauce is desired, mix 1 tablespoon of corn starch with 2 tablespoons of water and add to the sauce. Cook on saute for 3-5 minutes until the desired thickness is achieved. If still too loose just cook for a few more minutes.
  • Pour sauce over chicken thighs and sprinkle with parsley. Enjoy!