Creamy Chicken Marsala Pasta (Instant Pot/Pressure Cooker)

Make this if you are looking for an easy and quick dinner.  Great served with a side of green beans and garlic bread.  It's delicious!  See note below if you like your dish more saucy.

4 TBS (1/2 stick) butter 

1 large (or 2 small) shallot(s), diced (onions are o.k., too)

16 oz Baby Bella mushrooms, sliced 

2 lbs chicken breasts, diced into chunks (uncooked)

1 TBS crushed garlic

2 1/2 cups garlic broth or chicken broth (I used 1 TBS Garlic" "Better-Than-Bouillon" plus 2 1/2 cups of water)

1 1/2 cups Marsala wine 

7 1/2 oz jar of sun-dried tomatoes plus 2 tsp of oil from the jar

1 lb of Farfalle pasta (Bowtie)

1/4 cup heavy cream or half & half

1 cup grated Parmesan cheese, plus more for topping if desired

Add the butter to the Instant Pot. Hit "Saute" and "Adjust" so it is on "More" or "High" setting and wait until the butter has melted and it bubbles.

Add the shallots and mushrooms and cook for 3 to 5 minutes, until the mushrooms have softened and browned a bit.

Then, add the chicken and the 2 tsp of oil from the tomatoes (but NOT the tomatoes themselves) and cook for another 2 to 3 minutes until the chicken is lightly white in color (but not fully cooked).

Toss in the garlic and cook for one more minute and then add in the Marsala wine and let simmer for one more minute.  Deglaze (scrape) the bottom of the pot while doing so. 

Add in the broth and stir together well. 

Pour in the Farfalle pasta so it is laying on top of the broth, gently smoothing and pushing it down with a spatula so it is submerged, but DO NOT stir it with the rest of the broth (it is o.k. if some of the Farfalle is peeking above the broth).

Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 6 minutes.  Quick release when done and give it all a good stir.  

Stir in the sun-dried tomatoes, heavy cream and Parmesan.  Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly.

Transfer to a serving bowl, plate it up and sprinkle with Parmesan cheese if desired.

** If you want it more saucy, add in another 1/2 cup of the broth before cooking and then another 1/4 cup of heavy cream and another 1/2 cup of Parmesan.  

Serves 6-8

Source:  https://pressureluckcooking.com

Janice