Best 6 Pressure Cooker Chicken Marbella Recipes

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

INSTANT POT CHICKEN MARBELLA

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.

INSTANT POT CHICKEN THIGHS MARBELLA

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

Steps:

• Set the instant pot to Sauté Mode, heat the olive oil for a few minutes until very hot.
• Season the chicken with salt and pepper, and place skin down in the instant pot. Cook for 10 minutes until the skin of the chicken begins to brown. Flip over and cook for another 7 or 8 minutes. Remove chicken from the Instant Pot And transfer to a plate.
• To the instant pot, add the garlic and sauté for 2 or 3 minutes until it begins to brown. Add the wine and deglaze the bottom, scraping any pieces of chicken or garlic that stuck to the bottom of the pot.
• Add the onion, carrots, potatoes, prunes, olives, capers, Vegetable stock, brown sugar and oregano. Stir to combine.
• Place the wire rack insert over the Vegetables, and add the chicken, skin side up.
• Seal the lid, and set the instant Pot to Manual or Pressure Cook and cook on high for 15 minutes. Allow to naturally release afterwards.
• Carefully remove lid, and taste for seasoning. Serve over rice or noodles.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
• Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
• Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
• Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
• Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
• Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
• Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

SLOW COOKER CHICKEN MARBELLA

Steps:

• In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
• Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
• Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.