Instant Pot Pork Chop Marsala is ready in under 30 minutes and makes a flavorful, easy weeknight dinner. This creamy Instant Pot Pork Marsala yields juicy, tender pork chops in a rich mushroom-Marsala sauce. Below you’ll find tips, step-by-step instructions and a video to guide you.
Browse our collection of quick and easy Instant Pot recipes for more dinner ideas.
Creamy Pork Marsala in the Instant Pot
This recipe uses pork chops, but you can also make it with pork tenderloin by adjusting quantities slightly. The version here includes heavy cream for a velvety sauce. If you prefer a more traditional Italian Marsala, omit the cream — both versions are delicious, but the creamy sauce is especially comforting.
Ingredients & Substitutions
Full ingredient amounts are shown at the recipe card below.
- Pork chops: Boneless loin center-cut pork chops work well for juicy, tender results.
- Mushrooms: Baby Bella, cremini or white mushrooms are all good choices.
- Aromatics: Shallots and garlic. If you don’t have shallots, use yellow onion in the same amount.
- Marsala wine: An essential flavor. Substitute dry sherry or a dry white wine if needed. Avoid red wine for this recipe.
- Stock: Chicken stock (homemade or high-quality store-bought) adds depth. Better-than-bouillon stirred into hot water works great.
- Dairy: Heavy whipping cream for the creamy version; omit for an authentic, non-creamy Marsala.
- Thickener: All-purpose flour; use cornstarch for a gluten-free option.
- Seasonings: Parsley, paprika, salt and black pepper.
- Cooking fat: Olive oil and unsalted butter.
Tips & Tricks
- Brown the pork chops: Dredge chops in a simple seasoned flour mixture and brown them on both sides in the Instant Pot using Sauté. This seals in juices and improves flavor.
- Pressure cooking times: Thin-cut pork chops: 5 minutes high pressure + 5 minutes natural release. Thicker chops (about 1/2 inch or more): 10 minutes high pressure + 10 minutes natural release (as used here).
- Prefer shallots: Shallots add a subtle sweet note that pairs wonderfully with mushrooms and Marsala. Substitute yellow onion if necessary.
- Add cream after pressure cooking: Stir cream into the sauce only after pressure cooking and the pot is no longer under pressure to prevent curdling.
- Thickening the sauce: Whisk flour into the warm cream to make a lump-free slurry, then simmer until the sauce reaches your desired thickness.
- Gluten-free option: Use cornstarch instead of flour. Dredge pork chops in cornstarch and make a cornstarch slurry (1:1 with water) to thicken the sauce.
How to make Instant Pot Pork Chop Marsala
Full step-by-step instructions with measurements and a video are included in the recipe card below.
Step #1 — Brown the pork chops
Pat pork chops dry, then whisk flour with paprika, parsley, black pepper and salt. Dredge the chops on both sides, shake off excess and brown in the Instant Pot on Sauté (High) in oil until golden. Set the seared chops aside.
Step #2 — Sauté aromatics and deglaze
In the same pot, add butter and sauté shallots and garlic until soft. Pour in the Marsala and stir to loosen browned bits, letting some alcohol evaporate. Add chicken stock and use a spatula to thoroughly scrape the pot bottom and sides to avoid any stuck food (this prevents a BURN alert).
Step #3 — Pressure cook
Add sliced mushrooms in a single layer and do not stir. Arrange the seared pork chops on top, cancel Sauté, close the lid, seal the valve and pressure cook on HIGH for 10 minutes for thicker chops (see timing above for thinner cuts). Allow a natural pressure release for the recommended time, then finish releasing pressure and open the lid carefully.
Step #4 — Make the creamy Marsala sauce
Remove the cooked pork chops to a plate. Warm the heavy cream slightly and whisk in the reserved flour (about 1½ tablespoons) until completely smooth. Pour the cream-flour mixture into the pot, turn Sauté to Low, and simmer, stirring often, until the sauce thickens to the consistency you prefer.
Step #5 — Serve
Return the pork chops to the sauce and simmer for about 1 minute to warm through. Serve hot, spooning the creamy mushroom Marsala sauce over the chops and garnish with chopped fresh parsley.
What to serve with Pork Marsala
Popular side dishes that pair well with Pork Marsala:
- Mashed potatoes
- Simple buttered spaghetti or other pasta
- Steamed broccoli
- Seasoned steamed carrots
- Seasoned steamed green beans
Storing tips
Refrigerator: Store leftovers in airtight containers for up to 5 days. The sauce may thicken in the fridge; reheat gently and add a splash of stock or cream while warming to restore the texture.
FAQs — Instant Pot Pork Marsala
Where can you buy Marsala wine?
Marsala wine is commonly available at major supermarkets and liquor stores.
Can I use balsamic vinegar instead of Marsala wine?
No — balsamic vinegar does not substitute well for Marsala. Use Marsala, sherry, or a dry white wine instead.
How do I thicken Marsala sauce?
Thicken the sauce with 1–2 tablespoons of flour or a cornstarch slurry (cornstarch mixed with an equal amount of cold water). Whisk the thickener into warmed cream or liquid before simmering to avoid lumps.
Reader reviews
“My husband is licking his lips at this one. Thanks for sharing!”
– Jenna Lynn
“I made this recipe twice in the last month and it was so yummy.”
– Lorraine Stewart Hartnagel
“I made this tonight! It was amazing. My kids loved it! The meat was very tender! Thank you for sharing!”
– Jasmine Sorakoff
Instant Pot Pork Chop Marsala
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 3 | Calories: 299 kcal | Author: Meghna
Watch Recipe Video
Ingredients
- 1.22 lb boneless pork chops (loin center cut)
- 8 oz Baby Bella mushrooms, halved or quartered
- 2 shallots, finely chopped (or 1 small yellow onion)
- 1 tbsp minced garlic
- ½ cup Marsala wine (dry or sweet)
- ¼ cup heavy whipping cream, warmed
- ½–¾ cup chicken stock (use more for extra sauce)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
For dredging
- ¼ cup all-purpose flour
- ½ tsp parsley
- ¼ tsp paprika
- ½ tsp ground black pepper
- Salt, to taste
Thickener
- 1½ tbsp all-purpose flour (reserve from dredging mix)
Garnish (optional)
- ¼ cup fresh parsley, chopped
Instructions
- Prepare the flour mixture for dredging and coat pork chops, shaking off excess.
- Set Instant Pot to Sauté (High). Add oil and sear dredged pork chops until golden on both sides. Remove and set aside.
- Add butter to the pot and sauté shallots and garlic until soft. Pour in Marsala wine and scrape browned bits, then add chicken stock and deglaze thoroughly.
- Layer mushrooms in the pot, do not stir. Place seared pork chops on top. Cancel Sauté, close lid, seal valve and pressure cook on High for 10 minutes (adjust timing for thinner chops).
- Allow a natural pressure release for the recommended time, then release remaining pressure and open the lid.
- Remove pork chops to a plate. Warm cream slightly and whisk in 1½ tbsp flour until smooth. Stir the cream mixture into the pot, set Sauté to Low and simmer until sauce thickens.
- Return pork chops to the sauce and simmer 1 minute. Serve hot, garnished with fresh parsley.
Notes
- For more sauce, use ¾ cup chicken stock instead of ½ cup.
- The sauce should be pourable and silky, not overly thick. Adjust thickness by simmering longer or adding a splash of stock.
- To keep pork chops tender, dredge and sear on high heat before pressure cooking.
- Thin chops require 5 minutes high pressure + 5 minutes natural release.
- Best mushrooms for Marsala: cremini, Baby Bella or white mushrooms.
Nutrition (per serving)
Calories: 299 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 10 g | Cholesterol: 49 mg | Sodium: 77 mg
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