Instant Pot Chicken Marsala Risotto


Instant Pot Chicken Marsala Risotto!! Talk about a culinary collision of two craved comfort foods and without all of the stirring!

Arborio rice, chicken, prosciutto, mushrooms, shallots, celery, garlic, sage and thyme all mingle perfectly with Marsala wine. Using a pressure cooker makes the risotto so creamy and keeps the chicken fall-apart tender.
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Some recipes call for browning the meat and sautéing the vegetables in a separate pan then mixing them into the rice after it’s cooked. I figure take advantage of the Instant Pot’s sauté function to let everything get happy together and keep clean up to a minimum.
Instant Pot Risotto Ingredients - arborio rice, chicken, mushrooms, prosciutto, shallots, celery, garlic, sage, thyme, marsala wine
Here, the prosciutto, shallots, celery, garlic and mushrooms have caramelized. I would’ve shown a picture of the chicken browning before this if it weren’t for all the steam fogging up the lens. 🙂
Mushrooms, rice, marsala, shallots, celery, garlic and prosciutto in Instant Pot
The rice was stirred in for a minute before deglazing the pot with the marsala. Once the rice absorbs most of the wine, it’s time to return the chicken back to the pot, add the broth, and lock the lid.
Instant Pot Risotto Ingredients ready to pressure cook
After ten minutes of pressure cooking, you’ll have a pot of creamy, rich and flavorful Chicken Marsala Risotto ready for the finishing touch of peas and freshly grated parm.
Instant Pot Chicken Risotto Done Cooking, Peas and Parmesan getting Stirred In
This is curl-up-on-the-couch kind of comfort food that comes together in a cinch and keeps you untethered from stirring at the stove. Enjoy!
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This is my first Instant Pot recipe with more on the way! In the meantime, check out a few other slow cooker comfort food favorites!

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Instant Pot Chicken Marsala Risotto | Give it Some Thyme - an easy, creamy and delicious dinner recipe that's all done in the Instant Pot! #instantpotchickenrecipes #chickenmarsala #instantpotrecipes #chickenrisotto #mushroomrisotto #instantpotrisotto
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5 from 1 vote

Instant Pot Chicken Marsala Risotto

Creamy, dreamy risotto meets tender chicken with rich marsala in this Instant Pot collision of two comfort food favs! And, no risotto stirring required!!
Course Main Course
Cuisine American, Gluten Free
Keyword instant pot recipe, quick and easy recipe, risotto
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Kim Peterson


  • 4 tablespoons, ½ stick, unsalted butter
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 ounces prosciutto, chopped
  • ¾ cup shallots, finely chopped
  • ½ cup celery, finely chopped
  • 10 ounces blend of fresh mushrooms, sliced (I used shiitake and cremini)
  • 2 large garlic cloves, minced
  • 1 ½ cups Arborio rice
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • cup dry marsala wine
  • 4 cups chicken broth
  • 1 cup frozen peas, thawed
  • ½ cup freshly grated parmesan cheese, plus more to pass
  • Kosher salt and freshly ground pepper


  • Set the Instant Pot on “Sauté” and allow it to warm up. Add the butter when hot. Once butter has melted and bubbling, add the chicken. Season with salt and pepper. Brown on all sides, stirring frequently, about 5 minutes. Transfer chicken to a medium bowl and set aside.
  • Add the prosciutto to the pot and cook until crisped, stirring frequently, 2-3 minutes. Stir in shallots and celery. Cook until softened, stirring frequently, 3 minutes.
  • Add the mushrooms and cook until beginning to brown and soften, again stirring frequently, about another 3 minutes. Add the garlic and cook, stirring continually until fragrant, 1 minute.
  • Stir in the rice, sage and thyme, and cook 1 minute, stirring constantly. Pour in the marsala and stir until it is mostly absorbed, and deglaze the bottom of the pot, about 3 minutes.
  • Return the chicken to the pot, add the broth, stir well, and scrape down the sides. Cover the pot with the lid, lock it into place and turn the valve to “Sealing.” Set to “Manual” high pressure for 10 minutes.
  • When the pressure cooking is complete, let the mixture rest 5 minutes before releasing the pressure. Turn the valve to “Venting” to manually release the steam.
  • When the steam stops, carefully remove the lid. Stir in the peas and parmesan. Season with salt and pepper, to taste. Add additional broth or melt in some butter if you like the risotto thinner.
  • Serve hot, passing additional parmesan cheese separately. Enjoy!


*Cook time includes time for Instant Pot to warm up, steam to build to seal the lid, and resting time after pressure cooking, about 15 minutes in total for these three steps.


  1. Just made this today, and I thought it turned out wonderful! The changes I made were minor: I added smaller amounts of dried herbs, instead of fresh. I also cooked it for 9 minutes on high pressure, instead of 10, and I didn’t stir fry the chicken first. I have found that in most of my recipes, chicken has come out over cooked, so I decided to tweak the time a little. My family thought the dish was amazing and this recipe will definitely be added to my “favorites” collection.

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