Succulent Instant Pot Chicken Marsala

In a shallow dish, combine the all-purpose flour, garlic powder, salt, and black pepper.

Dredge the halved chicken breasts in the flour mixture until well coated.

Select the SAUTE mode on the Instant Pot and set the timer for 20 minutes.

When the Instant Pot displays the HOT message, add olive oil and unsalted butter.

Brown the coated chicken breasts on both sides and transfer to a plate.

Pour a small amount of vegetable stock into the Instant Pot to deglaze, then add the sliced mushrooms, minced garlic, salt, and black pepper. Cook for 3 minutes or until the mushrooms change color and the garlic is fragrant.

Add the remaining vegetable stock, Marsala wine, and the browned chicken breasts to the Instant Pot.

Secure the lid and set the Instant Pot to the MANUAL setting on high for 4 minutes.

After cooking, carefully perform a quick release and remove the chicken.

Select the SAUTE mode and reduce the sauce to a syrup-like consistency.

Turn off the Instant Pot and gently stir in the heavy cream.

Place the chicken back in the pot, coating it with the sauce, and serve.