Chicken Marsala

Utensils required

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Step 1

Select SEAR/SAUTÉ and set temperature to HIGH. Press START/STOP and allow to preheat for 5 minutes.
Step 2

In a large bowl, add the potatoes, 1 tbsp oil, rosemary, salt and pepper. Toss until the potatoes are evenly seasoned.
Step 3

After preheating is complete, place 1 tbsp oil and chicken breasts in the pot, season with salt and pepper and brown from both sides – approximately 2-3 minutes on each side. Remove chicken from the pot and set to the side.
Step 4

Place shallots and mushrooms to the pot and sauté for 2 minutes. Then add marsala wine and allow to reduce for 5 minutes.
Step 5

Add water, chicken stock and corn starch and stir. Place chicken back in the pot.
Step 6

Place the reversible rack in the pot, making sure rack is in the higher position. Place seasoned potatoes on it.
Step 7

Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 8

Select PRESSURE and set to LOW. Set time to 10 minutes. Select START/STOP to begin.
Step 9

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 10

Serve hot garnished with a rosemary sprig.