Instant Pot Chicken Marbella Mediterranean Chicken with Olives, Prunes, and Capers
Instant Pot Chicken Marbella Mediterranean Chicken with Olives, Prunes, and Capers
A tangy, sweet, and savory Mediterranean-inspired dish featuring tender chicken thighs cooked with briny olives, sweet prunes, capers, and aromatic herbs. Made effortlessly in the Instant Pot for a quick yet impressive meal.
Nutrition
Calories: 400cal
Carbohydrate: 25g
Protein: 30g
Fat: 20g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: moderate
15 min Prep
25 min Cook
40 min Total
6 Servings
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup pitted prunes, halved
- 1/2 cup pitted green olives
- 1/4 cup capers, drained
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1/2 cup low-sodium chicken broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Fresh parsley (for garnish, optional)
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Turn Instant Pot to Sauté function (High). Add olive oil. Once hot, add chicken thighs in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden. Transfer to a plate.
- Add minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in red wine vinegar and chicken broth to deglaze, scraping any browned bits from the bottom with a wooden spoon.
- Return chicken to the pot. Add oregano, bay leaf, capers, prunes, and olives (reserve a few olives for garnish). Stir gently to combine.
- Secure the lid. Set to High Pressure for 10 minutes. Once done, quick-release the pressure.
- Use tongs to transfer chicken to a platter. Remove bay leaf. Turn on Sauté function again and simmer the sauce for 3-5 minutes to thicken slightly.
- Pour sauce over chicken. Garnish with parsley and reserved olives. Serve with couscous or crusty bread.