Season both sides of chicken with salt, pepper, and garlic powder.

Turn Instant Pot to saute and wait for it to heat. Then spray inside of pot with olive oil spray. Melt 1 tsp of butter and brown chicken in batches. If you are short on time, you can skip this step.

Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.

Lock IP cover and switch to manual. Set for ten minutes (or 8 minutes if using tenderloins).

After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.

Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.

Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!

Spray pan with olive oil spray and 1 tsp butter. Cook chicken on medium until cooked through, flipping once, then remove from pan.

Melt another tsp of butter in pan. Saute mushrooms, shallots, and garlic for a few minutes.

Add in Marsala wine, stock, and another sprinkle of salt and pepper. Cook until it begins to reduce.

Then take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pan with the rest of the liquid. Stir and cook over medium heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.

Add chicken in at the end and warm through. Serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!