Best 2 Instant Pot Chicken Marbella Recipes
**Instant Pot Chicken Marbella: A Mediterranean Delight Made Easy**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our Instant Pot Chicken Marbella recipe. This delectable dish, inspired by the vibrant flavors of Spain, combines tender chicken, a medley of dried fruits, savory olives, and a delightful blend of spices, all infused in a rich and flavorful sauce.
Indulge in the convenience of the Instant Pot, which streamlines the cooking process, allowing you to create this classic dish in a fraction of the time. The pressure cooker environment tenderizes the chicken to perfection, while infusing it with the tantalizing aromas of the sauce.
This versatile recipe offers variations to suit your taste preferences. Choose between a sweet and tangy sauce or a luscious red wine sauce, each adding a unique layer of flavor to the dish.
Recreate the magic of Chicken Marbella in the comfort of your own kitchen with our detailed step-by-step instructions, ensuring a hassle-free cooking experience. Experiment with the different sauce options and discover your favorite flavor combination.
Prepare to captivate your taste buds and transport your senses to the sun-drenched regions of the Mediterranean with this exceptional Instant Pot Chicken Marbella.
INSTANT POT CHICKEN THIGHS MARBELLA
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
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
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
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 richer flavor, use bone-in, skin-on chicken thighs or breasts.
- Feel free to adjust the amount of garlic and oregano to your taste.
- If you don't have an Instant Pot, you can make this recipe in a slow cooker on low for 8-10 hours or in a Dutch oven over medium-low heat for 1-1/2 to 2 hours.
- Serve chicken marbella with your favorite sides, such as rice, pasta, or roasted vegetables.
Conclusion:
Instant Pot Chicken Marbella is an easy and delicious one-pot meal that's perfect for busy weeknights. The chicken is tender and flavorful, and the sauce is rich and savory. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner recipe, give Instant Pot Chicken Marbella a try.
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