PORK MARSALA RECIPES

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CHICKEN MARSALA – INSTANT POT RECIPES



Chicken Marsala – Instant Pot Recipes image

I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.

Provided by Jeffrey Eisner

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-6 servings

Number Of Ingredients 10

2 lb boneless, skinless chicken breasts (each breast sliced crosswise into fillets about 1/4 inch thick)
1/2 cup all-purpose flour ((with a few pinches of garlic powder, black pepper, and kosher salt mixed in) for dredging)
1/4 cup extra-virgin olive oil
4 tbsp salted butter (divided, 1/2 stick )
1 shallot (minced)
3 garlic cloves (minced or pressed)
1 lb baby bella mushrooms (sliced)
3/4 cup marsala wine ((dry))
1/2 cup chicken broth
1 1/2 tbsp cornstarch

Steps:

  • Coat the chicken in the flour mixture and set aside.
  • Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
  • Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
  • Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
  • Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
  • Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
  • Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
  • Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
  • Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
  • Pour the sauce over the chicken and serve.

BUTTERY RANCH PORK CHOPS – INSTANT POT RECIPES



Buttery Ranch Pork Chops – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 20 minutes

Yield 4 - 6 servings

Number Of Ingredients 5

2 + 6 tbsp butter
1 1/2 - 2 lbs boneless pork chops (4 - 6 chops)
1 oz dry ranch seasoning (1 package )
1/2 cup Water
6 cups arugula or spinach (optional)

Steps:

  • Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  • When butter melts, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to LOW PRESSURE.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • (Optional) Drop arugula or spinach into the pot and stir, just until wilted.
  • Serve pork chops on a bed of greens drizzled with remaining sauce.

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