Instant Pot Chicken Marbella with Prunes
Instant Pot Chicken Marbella with Prunes
A sweet and savory Mediterranean-inspired dish featuring tender chicken thighs, briny olives, prunes, and capers, cooked quickly in an Instant Pot for rich, balanced flavors.
Nutrition
Calories: 480cal
Carbohydrate: 28g
Protein: 38g
Fat: 24g
Cholesterol: – -mg
Sodium: 980mg
Difficulty Level: moderate
15 min Prep
25 min Cook
40 min Total
6 Servings
Ingredients
- 4 lbs bone-in, skin-on chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup pitted prunes
- 1/2 cup pitted green olives
- 1/4 cup capers (with brine)
- 6 garlic cloves (minced)
- 1 tbsp dried oregano
- 1/3 cup red wine vinegar
- 1/4 cup packed brown sugar
- 2 bay leaves
- 1/2 cup chicken stock
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Season chicken thighs evenly with salt and pepper. Pat dry with paper towels to ensure browning.
- Turn Instant Pot to ‘Sauté’ mode (normal heat, ~300°F). Add olive oil. Brown chicken in batches, skin-side down first, 3-4 minutes per side. Transfer to a plate. Tip: Do not overcrowd the pot to get a good sear.
- Add prunes, olives, capers, garlic, oregano, red wine vinegar, brown sugar, bay leaves, and chicken stock to the pot. Stir with a wooden spoon to scrape up browned bits.
- Return chicken to the pot, nestling it into the sauce. Secure lid, set valve to ‘Sealing.’ Cook on high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release remaining pressure.
- Remove chicken and bay leaves. Turn pot to ‘Sauté’ again. Simmer sauce uncovered for 5-7 minutes to thicken slightly. Tip: Use a spoon to skim excess fat if desired.
- Return chicken to pot, stirring gently to coat in sauce. Garnish with parsley. Serve over couscous or crusty bread.