Chicken Marsala Casserole Pressure Cooker Recipe
This creamy Chicken Marsala Casserole is loaded with tender chicken, sautéed mushrooms, and ziti in a velvety wine sauce—quickly prepared in a pressure cooker for a comforting dinner that feels gourmet.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 boneless skinless chicken breasts cooked and cubed
- ½ pound Ziti cooked al dente
- 1 tablespoon olive oil
- 16 ounces fresh mushrooms sliced
- 1 small yellow onion halved and thinly sliced
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup freshly grated parmesan cheese divided
- 4 ounces fresh mozzarella cut into small cubes
- 3 tablespoons fresh parsley chopped
Instructions
Instructions
- Preheat your pressure cooker on sauté mode with the olive oil.
- Add sliced mushrooms and onions. Stir for 5-7 minutes until soft.
- Add garlic, kosher salt, and black pepper. Cook for another minute.
- Deglaze with marsala wine, simmering for 2–3 minutes.
- Add butter, then flour. Stir until thickened.
- Slowly whisk in chicken broth, simmer until creamy.
- Seal cooker, pressure cook, use 5-minute quick release.
- Stir in chicken, cooked ziti, mozzarella, and half the parmesan.
- Top with remaining parmesan and parsley. Optional: broil for crispy top.
Notes
Let casserole rest 5 minutes before serving. Store leftovers in airtight containers. Freeze in portions and reheat gently for best results.