Instant Pot Creamy Chicken Marsala Pasta

Dice one large shallot.

Chop one pound of chicken breast into sizable chunks.

Add 2 tablespoons of salted butter to the Instant Pot and set to the sauté function on high.

Once the butter is melted and sizzling, add the diced shallots and 8 ounces of sliced baby bella mushrooms.

Cook for about 3 to 5 minutes until the mushrooms are light brown.

Add the chicken chunks to the pot and stir until they are white on most sides.

Add 1 teaspoon of sun-dried tomato oil and stir.

Once the chicken is mostly white with some pink, add 1 tablespoon of crushed garlic and stir while deglazing the bottom of the pot.

Pour in 1.5 cups of marsala wine and stir, scraping the sides of the pot.

Mix 3 teaspoons of garlic better than bouillon with 2.5 cups of water and add to the pot, stirring well.

Add 3 cups of farfel pasta, pressing it down lightly to ensure it is submerged without heavily stirring.

Secure the lid and set to sealing position.

Cancel the keep warm function and select the manual or pressure cook button, adjusting the time to 6 minutes on high pressure.

While the pasta cooks, cut the sun-dried tomatoes into three strips each.

Perform a quick release once the cooking time is up and remove the lid.

Stir the pasta and check the consistency, noting how much liquid has been absorbed.

Add the prepared sun-dried tomatoes to the pot and stir everything together.

Pour in 1/4 cup of heavy cream and 1 cup of grated Parmesan cheese, stirring until well combined.

Let the mixture sit for about 5 minutes to thicken before serving.

Equipment Needed

Spice Level:

Allergens