SHRIMP MARSALA RECIPES

Steps:

• In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
• Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
• When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
• Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
• Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
• 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 and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
• In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
• Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
• Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

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.