Instant Pot Creamy Chicken Marsala Florentine

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': 'Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.'}

📊 Nutrition Facts

Per serving (4 servings total)