Instant Pot Mustard Marsala Chicken
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Mustard Marsala Chicken
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 4 to 5 servings
- 2 tsp kosher salt
- 1 chicken (4- to 4½-pound), broken down
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- ½ cup shallots, diced
- ½ cup Marsala wine
- ½ cup dry white wine (I prefer a Pinot Grigio or Chardonnay)
- ¼ cup balsamic vinegar
- 8 sprigs of fresh thyme
- 1 fresh bay leaf
- ¾ cup chicken stock
- 3 tbsp Dijon mustard
- 1 tsp ground mustard
- 1 tsp sugar
- 2 tbsp flour
- Chopped fresh parsley, for topping
Butter, wine, stock and dijon mustard are combined with chicken to be slow cooked to a fall apart tenderness. This cozy meal is full of flavor with a hint of thyme and bay leaf. Serve the chicken and its pan sauce over Crème Fraiche Mashed Potatoes for an even more comforting meal.
Evenly distribute the salt on the chicken. Make sure to cover both sides. Set aside.
Turn the Instant Pot on to the sauté feature and add the oil and butter.
In batches, brown the chicken, about 2½ to 3 minutes per side, for a total of five minutes. Place the chicken aside and cover.
Add the shallots to the Instant Pot. Cook for 1 minute.
Add the wines, vinegar and herbs to Instant Pot. Scrap up the brown bits on the bottom of the skillet. Once boiling, add the chicken stock, Dijon, ground mustard and sugar. Stir well and bring to a boil.
Place the chicken into the Instant Pot. Rearrange the chicken as needed to have all the pieces slightly covered. Using the slow cooker feature cook on high for 2½ to 3 hours or low for 6 hours.
Remove the chicken, place on a platter and cover.
Add the flour to the Instant Pot and stir. Continue to cook for 15 to 30 minutes.
Serve the chicken shredded or whole, covered with the Marsala mustard sauce. Top with freshly
Evenly distribute the salt on the chicken. Make sure to cover both sides. Set aside.
Turn the Instant Pot on to the sauté feature and add the oil and butter.
In batches, brown the chicken, about 2½ to 3 minutes per side, for a total of five minutes. Place the chicken aside and cover.
Add the shallots to the Instant Pot. Cook for 1 minute.
Add the wines, vinegar and herbs to Instant Pot. Scrap up the brown bits on the bottom of the skillet. Once boiling, add the chicken stock, Dijon, ground mustard and sugar. Stir well and bring to a boil.
Place the chicken into the Instant Pot. Rearrange the chicken as needed to have all the pieces slightly covered. Using the slow cooker feature cook on high for 2½ to 3 hours or low for 6 hours.
Remove the chicken, place on a platter and cover.
Add the flour to the Instant Pot and stir. Continue to cook for 15 to 30 minutes.
Serve the chicken shredded or whole, covered with the Marsala mustard sauce. Top with freshly