Name: Instant Pot Creamy Chicken Marsala Florentine
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: All-purpose flour - ¼ cup; Dried oregano - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Chicken breasts, sliced in half horizontally - 2; Olive oil - 2 tablespoons; Butter - 3 tablespoons; Small fresh mushrooms, stems removed - 1 cup; Diced onion - ¼ cup; Marsala Wine - ½ cup; Water - ½ cup; Sun-dried tomatoes - ⅓ cup; Porcini-flavored bouillon - 1 cube; Firmly packed spinach leaves - 2 cups; Spaghetti - 1 (16 ounce) package; Water - 2 tablespoons; Potato starch - ½ tablespoon; Half-and-half - ¼ cup

Ingredients for - Instant Pot Creamy Chicken Marsala Florentine

1. All-purpose flour ¼ cup

2. Dried oregano 1 teaspoon

3. Salt and pepper to taste 1 teaspoon

4. Chicken breasts, sliced in half horizontally 2

5. Olive oil 2 tablespoons

6. Butter 3 tablespoons

7. Small fresh mushrooms, stems removed 1 cup

8. Diced onion ¼ cup

9. Marsala Wine ½ cup

10. Water ½ cup

11. Sun-dried tomatoes ⅓ cup

12. Porcini-flavored bouillon 1 cube

13. Firmly packed spinach leaves 2 cups

14. Spaghetti 1 (16 ounce) package

15. Water 2 tablespoons

16. Potato starch ½ tablespoon

17. Half-and-half ¼ cup

How to cook deliciously - Instant Pot Creamy Chicken Marsala Florentine

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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 . Stage

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