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Tips For Making Creamy Chicken Marsala Pasta in an Instant Pot

Thereu2019s something about the winter that draws me into comfort cooking. This just hit the spot and warmed us up from the cold. I made a popular recipe on my site and adjusted it so I could make it in our Instant Pot. The result was fantastic! My Creamy Chicken Marsala Pasta was made in just one pot in a fraction of the time. <br>https://whatscookinchicago.com/creamy-chicken-marsala-pasta/

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Tips For Making Creamy Chicken Marsala Pasta in an Instant Pot

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  1. Brown The Brown The Chicken Chicken Browning the pressure cooking it will help to seal in the juices and keep it moist. Sauté the onions, garlic, and mushrooms first: Sautéing these ingredients in butter before adding the other ingredients. chicken before

  2. Use Enough Use Enough Liquid Liquid Make sure to use enough liquid to cook the pasta, but not too much that it becomes too soupy. A general rule of thumb is to use about 1 1/2 to 2 cups of liquid for every 8 ounces of pasta.

  3. Use High-Quality Use High-Quality Ingredients Ingredients Since this dish is fairly simple, it’s important to ingredients to make it taste the best it can. Use fresh mushrooms, good quality chicken, and a high-quality Marsala wine for the best results. use high-quality

  4. Release Pressure Release Pressure Carefully Carefully When the cooking time is up, release the pressure carefully by using the quick-release method or the natural release method, depending on the recipe. Be careful when releasing the pressure.

  5. Add Cream at Add Cream at the End the End To prevent the cream from curdling or separating, add it to the pot after the pressure has been released and the pasta and chicken are fully cooked. Stir it gently.

  6. Adjust Seasonings Adjust Seasonings to Taste to Taste Taste the dish before serving and adjust the seasonings as needed, adding salt, pepper, or additional herbs and spices to suit your preferences.

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