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Chicken Marsala

Chicken Marsala

Recipe Type:  Chicken
Servings  4
4    chicken thighs  
8  ounce  cremini mushrooms, quartered  
1  tablespoon  diced garlic  
2  tablespoon  chopped parsley  
4  ounce  Marsala wine  
1  cup  chicken stock  
1  teaspoon  salt  
1  teaspoon  pepper   
2  ounce  corn starch slurry  

  • Season Chicken with salt and pepper, dredge in cornstarch.


  1. Place the inner pot into the Pressure Cooker. Press the Chicken/Meat button. 15 min
  2. Add the oil; sear each chicken to a light golden brown. Remove and reserve for later
  3. Add in the  mushrooms, onions and garlic, cook 2-3 min.
  4. Return chicken to inner pot, then add in the wine, stock parsley and corn starch slurry, mix.
  5. Place the lid on the Pressure Cooker and Lock. Switch the Pressure Release Valve to Closed.
  6. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.

       7. Serve