Instant Pot Creamy Chicken Marsala with Bow Tie Pasta

It was a beautiful, blue sky kind of day today! I had my morning coffee (well, my second cup of coffee) out on the front stoop of our “small” porch!

How I would love to have a big front porch, but maybe one of these days, I will.  Our stone chimney is in the way of putting a porch roof all the way across, but as I looked at it today, there is no reason why we couldn’t put a concrete slab in front of the picture window and add one of those Sunsetter awnings!
It’s good to dream, right????

Today, I wanted to make this creamy chicken marsala with pasta in my Instant Pot.  I had purchased the marsala cooking wine a several weeks ago when I saw it at the grocery store.  I’ve never eaten nor have I  made Chicken Marsala before so wasn’t even sure what it was going to taste like.


    • 2 tbsp (1/4 stick) of salted butter
    • 1/2 onion, diced or 1 large (or 2 small) shallot(s), diced
    • 8 oz of Baby Bella mushrooms, sliced  
    • 1-1.5 lbs of boneless chicken thighs or breast, diced into chunks (I used thighs)
    • 1 tbsp of crushed garlic (I use the minced garlic in the jar)
    • 2.5 cups chicken broth (I used 1 tbsp of Chicken Better Than Bouillon + 2.5 cups of water)
    • 1.5 cups of Marsala wine -either sweet or cooking wine (I used cooking wine found at the grocery store)
    •  1 pouch of sun-dried tomatoes  (you can also use the ones packed in oil)
    • 1 lb (1 box) of Farfalle ( the bow tie pasta)
  • 1/4 cup of heavy cream or half & half
  • 1 cup of grated Parmesan cheese, plus more for topping if desiredAdd the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted.  Add the onions and mushrooms and cook for 3-5 minutes, until the mushrooms have softened and start to brown a little.Then, add the chicken and cook for another 2-3 minutes until the chicken is slightly white in color. We are not looking for it to fully cook.

Add in the garlic and cook for 1 more minute and then add in the Marsala wine and let simmer for 1 minute more. Deglaze (scrape) the bottom of the pot. I really didn’t have much on the bottom of my pot, but if you do it will prevent the pot from coming to pressure, so don’t skip this step.

Add in the chicken broth and stir together well.  Pour in the Farfalle so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the Farfalle is not fully submerged.

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 7 minutes.
Quick Release (release the pressure immediately) when the 7 minutes is up. 

While the chicken and pasta is cooking, slice up your sun-dried tomatoes,
measure out 1/4 cup heavy cream and 1 cup of parmesan cheese.

After the 7 minutes is up and you have released the pressure and given everything a good stir,
add in the sun-dried tomatoes, heavy cream and parmesan cheese.

Let mixture sit for about 5 minutes, stirring occasionally and it will thicken up into this incredible sauce, coating all the pasta perfectly.   

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

This will easily feed 4-6 people with leftovers!

My hubby is my “taste tester” if it passes his taste buds, then it’s a keeper!  See the small amount on his plate? I don’t think he was too sure of this recipe, but he had 3 helpings!!

“It’s a keeper.”

Thanks for stopping in today!

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