Best 2 Instant Pot Chicken Marbella Recipes

Chicken Marbella is a classic dish that combines sweet and savory flavors in a delicious and easy-to-make dish that can be prepared in an Instant Pot. It is a Spanish-inspired dish that features chicken marinated in a mixture of white wine, vinegar, herbs, and spices, and then cooked with dried fruits, olives, and almonds. The Instant Pot version of Chicken Marbella is a quick and convenient way to prepare this traditional dish, and it delivers all the same incredible flavors and textures as the classic version.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT CHICKEN THIGHS MARBELLA

Instant Pot Chicken Thighs Marbella image

A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure cooker.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
4 pounds bone-in, skin-on chicken thighs (about 10 to 12), patted dry
Kosher salt and freshly ground pepper
1 pound pearl onions, peeled (thawed if frozen)
3 cloves garlic, smashed and peeled
1 1/4 cups balsamic vinegar
1 cup low-sodium chicken broth
2 teaspoons chopped fresh thyme
1 dried bay leaf
6 ounces pitted prunes, halved (1 cup)
2 ounces pitted and halved Spanish green olives, such as Castelvetrano (1/2 cup)
2 tablespoons unsalted butter
Cooked polenta or mashed potatoes, for serving

Steps:

Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.
Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.

INSTANT POT CHICKEN MARBELLA

Instant Pot Chicken Marbella image

This classic dinner party dish is made from start to finish in the multi-cooker. Briny capers and olives marry with dried apricots and a touch of brown sugar for the perfect blend of sweet and savory.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 cup dried apricots, halved
1/2 cup pitted kalamata olives
1/4 cup dry white wine
2 tablespoons drained capers
1 tablespoon light brown sugar
1 1/2 teaspoons dried oregano

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.

Tips:

For a more flavorful dish, use bone-in, skin-on chicken thighs.
Brown the chicken thighs in a large skillet over medium-high heat before adding them to the Instant Pot. This will help to develop a crispy, golden crust.
Use a variety of olives for a more complex flavor. Kalamata, Niçoise, and Castelvetrano olives are all good choices.
Add a teaspoon of dried oregano to the pot for an extra boost of flavor.
Serve the chicken marbella with roasted potatoes, rice, or pasta.

Conclusion:

Instant Pot chicken marbella is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and savory. With just a few simple ingredients, you can create a meal that is sure to impress your family and friends.