Instant Pot Chicken Thighs Marbella Recipes

PRESSURE-COOKER CHICKEN MARBELLA

Steps:

• Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

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.

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.