Instant Pot Chicken Madeira–chicken tenders are smothered in a tangy mushroom sauce and mozzarella cheese. An easy dinner that tastes great with steamed asparagus or broccoli.
Instant Pot Chicken Madeira
Chicken Madeira is a dish that you can order at the Cheesecake Factory but why go there when you can make it quickly at home with ingredients you probably already have? Tasty bites of chicken with the most delicious sauce! And it’s only 264 calories per serving!
My version is, of course, an Instant Pot version of the dish. Plus it doesn’t have Maderia wine in it (I don’t cook with alcohol). So I probably shouldn’t call in chicken maderia lol!! I’ve amped up the flavor with beef broth and a splash of red wine vinegar. For the chicken, I used chicken tenderloins. I find they do well in the Instant Pot with a short cooking time of 3-5 minutes. Next time I make this I will try it with flavorful chicken thighs. Mmmmmmm! I loved this chicken and sauce and think you’ll enjoy it too. It would taste amazing served with mashed potatoes and a side of steamed asparagus.
To make Instant Pot chicken madeira you will need:
- 2 Tbsp butter–to sauté the veg and give flavor
- 8 oz sliced mushrooms–for the mushroom flavored sauce
- 1 cup diced onion–for flavor
- ¾ tsp kosher salt, divided–to season the veg and chicken
- ½ tsp black pepper, divided–to season the veg and chicken
- 1 pound boneless, skinless chicken tenders–you can also use boneless thighs cut into chunks. Chicken tenders do better for me in the Instant Pot thank chicken breasts.
- 1 ½ cups beef broth–you can also use 1 ½ cups water and 1 ½ teaspoons of Better than Bouillon beef base.
- 2 Tbsp red wine vinegar–for tangy flavor
- 3 Tbsp cornstarch–to thicken the sauce. You can also use flour.
- ¼ cup milk or cream–for a little flavor and to mix with the cornstarch
- 1 cup shredded mozzarella cheese–for that cheese pull
- Chopped parsley for garnish–for color
How to make Instant Pot chicken madeira:
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the mushrooms and sauté for about 4 minutes. Add in the onions and sauté for another 2 minutes. Stir in ¼ tsp of the salt and ¼ tsp of the pepper.
- Stir in the chicken and season with the remaining ½ tsp salt and ¼ tsp pepper. Pour in the broth and scrape bottom of pot so that nothing is ticking. Turn off Instant Pot. Stir in the vinegar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes (for fresh chicken tenders) or 5 minutes (for frozen chicken tenders or for chunks of chicken thighs). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the milk and cornstarch until smooth. Turn Instant Pot to sauté setting and stir in the cornstarch mixture. It will thicken the sauce quickly.
- Place the chicken on a platter and top with mozzarella cheese. Drizzle the sauce over the top. Sprinkle parsley over the top. Serve and enjoy.
More Instant Pot Chicken Recipes…
Instant Pot Smoky Mountain Chicken
Instant Pot Mexican Queso Chicken and Rice
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Instant Pot Chicken Madeira
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
Chicken tenders are smothered in a tangy mushroom sauce and mozzarella cheese. An easy dinner that tastes great with steamed asparagus or broccoli.
Ingredients
- 2 Tbsp butter
- 8 oz sliced mushrooms
- 1 cup diced onion
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 pound boneless, skinless chicken tenders
- 1 1/2 cups beef broth
- 2 Tbsp red wine vinegar
- 3 Tbsp cornstarch
- 1/4 cup milk or cream
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the mushrooms and sauté for about 4 minutes. Add in the onions and sauté for another 2 minutes. Stir in ¼ tsp of the salt and ¼ tsp of the pepper.
- Stir in the chicken and season with the remaining ½ tsp salt and ¼ tsp pepper. Pour in the broth and scrape bottom of pot so that nothing is ticking. Turn off Instant Pot. Stir in the vinegar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes (for fresh chicken tenders) or 5 minutes (for frozen chicken tenders). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the milk and cornstarch until smooth. Turn Instant Pot to sauté setting and stir in the cornstarch mixture. It will thicken the sauce quickly.
- Place the chicken on a platter and top with mozzarella cheese. Drizzle the sauce over the top. Sprinkle parsley over the top. Serve and enjoy.
Notes
You can make this in the 3, 6, or 8 quart Instant Pot* with no changes.
This would taste amazing with boneless, skinless chicken thighs. Cut them into bite size pieces and pressure cook for 5 minutes with a 10 minute natural pressure release.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Wow was this delicious! I added 2 oz. more mushrooms 🙂
★★★★★
Oh my! Some of these comments….. Don’t like it?? Don’t make it!
Geesh! Anywho….. Karen, this is insane!! It’s a long the line of chicken marsala. I love that little tang you get from the red wine vinegar. I prefer boneless skinless thighs so I sliced some of those up. Didnt even use the cheese. Fabulous without it. Over mashed of course. Delish!!
Thank you for your recipes 😃
Oops! Forgot the stars!😊
★★★★★
Thank you Carrie Anne!!
It’s a shame that some people are nasty about things. If they didn’t like the recipe don’t make it! Don’t criticize the name or compare it to a restaurant version which is always very different! Especially with the price of asparagus now! So use another vegetable! Picky picky! All the other comments were complimentary so I think these other comments were just nasty!
Wonderful! My husband has become “chickened-out” said “this is one of those new recipes, right”? I said yep, really good! The sauce was fantastic! Put the sauce & chicken over bed of noodles. My husband loves pasta! Generally if made anything with pasta he’d eat it! Will make recipe for friends in fall when they return from north. The husband likes to think he’s a gourmet chef this one will outshine anything he makes!
★★★★★
Oh I’m so happy to hear that you and he enjoyed it! Thanks for the 5 stars!
It was excellent. Served it with cauliflower-potato mash. Will try using only 1 1/4 cups broth next time so it’s a bit thicker.
★★★★★
Thanks Sharon! Love cauliflower potato mash!
Hi Karen! If you did cook with wine, what amount and replacing what…I anything.
I work out of state and use many of your recipes on the road. They must travel well in Tupperware and be easy to reheat. You hit the mark on a lot of these! Thanks!!!
I would use half wine and half beef broth! Let me know how you like it.
It was amazing! I work at a hospital out of state, night shift so we bring our own food. 3 great meals with grilled Asparagus on the side. Thanks!!!
I made this tonight and used low salt chicken broth and cut my chicken breasts lengthwise. It was so good my side was jasmine rice & asparagus.Thank you Karen I love your recipes I use my Insta pot like a pro I’m teaching my daughter in law how to use her’s.
★★★★
Thanks so much Brenda! So glad you liked it!
Made this last night for dinner and it was absolutely DELICIOUS, my hubby gave it a 5 stars. Made it exactly as per the recipe and served it on white rice (will try mashed potatoes next time). Thank you Karen!
★★★★★
Thanks Helene! I’m so glad to hear it. Thanks for the 5 stars.
I made this last night and we LOVED it! I didn’t have red wine vinegar, so used white wine vinegar instead. I also didn’t have chicken tenderloins, so I cut 3 chicken breasts into strips. The sauce was excellent over mashed potatoes. We’ll definitely enjoy this dish many times! Thanks!
★★★★★
Thanks Kathy for sharing your experience and your substitution ideas. Glad you liked it!
Looks good but definitely not chicken Madeira. By Googling “pressure” and “chicken Madeira”will return some actual chicken Madeira recipes that can be made in an Instant Pot. Why not call this recipe chicken with mushrooms and cheese? That’s more accurate and won’t confuse anyone looking for an actual chicken Madeira recipe?
Good recipe, but misleading. There is NO Madeira.
I was thinking the same thing! Chicken Madeira is my go-to dish every time we go to Cheesecake Factory!
Aren’t you thinking of Marsala?
No, I am actually talking about Chicken Madeira, which is the Cheesecake Factory’s most popular dish. It is sauteed chicken breast topped with fresh asparagus and melted mozzarella cheese, and covered with fresh mushroom Madeira wine sauce and is served with mashed potatoes.
Cheesecake Factory do serve Chicken Marsala and Mushrooms, which is chicken breast sauteed with fresh mushrooms in a rich Marsala wine sauce and is served over bowtie pasta. However I do not care for Marsala wine.
Or was your question intended for Karen? If so, sorry about the long comment! Lol.
Can I use chicken broth in place of beef? Could I make instant pot mashed potatoes with this recipe?
Yes you can use chicken broth. As far as the mashed potatoes go, I am not sure how you’d cook them. If you tried pot in pot they wouldn’t be done at the same time as the chicken. And if you cooked longer the chicken would be overdone.
What if I wanted to use the wine What would be the process and how much in place of beef broth
I would use half wine and half beef broth! Let me know how you like it.