Missourian
Diamond Member
- Aug 30, 2008
- 34,955
- 25,752
Here's the recipe.
www.lecremedelacrumb.com
I followed it until it came time to make the sauce.
Don't go overboard with the salt and pepper...and definately taste before adding salt to the sauce at the end.
Mine was almost too salty.
Instead of making the sauce...I broke up two blocks of dry Ramen into the pot after removing the chicken which soaked up a lot of the water and left a thick sauce coating.
Very good and very quick...all in one pot for quick clean up and only one special ingredient, Marsala cooking wine, which needs no refrigeration after opening.
10 minutes to brown chicken in batches, and that's really the only hands on part.
10 minutes to come to pressure, then 8 minutes at pressure. Quick release.
10 minutes for the Ramen to do it's thing and you're ready to serve at least four.
Instant Pot Chicken Marsala
Instant Pot Chicken Marsala for when you want fancy but you also want fast. delicious meal In 30 minutes, and a sauce to serve over rice or noodles.
www.lecremedelacrumb.com
I followed it until it came time to make the sauce.
Don't go overboard with the salt and pepper...and definately taste before adding salt to the sauce at the end.
Mine was almost too salty.
Instead of making the sauce...I broke up two blocks of dry Ramen into the pot after removing the chicken which soaked up a lot of the water and left a thick sauce coating.
Very good and very quick...all in one pot for quick clean up and only one special ingredient, Marsala cooking wine, which needs no refrigeration after opening.
10 minutes to brown chicken in batches, and that's really the only hands on part.
10 minutes to come to pressure, then 8 minutes at pressure. Quick release.
10 minutes for the Ramen to do it's thing and you're ready to serve at least four.
