Instant Pot Chicken Marbella Recipe

This modern Chicken Marbella is a sweet-and-salty masterpiece as well as being incredibly fast! Pressure cooking the chicken with dried apricots and olives makes the meat go fall-off-the-bone tender, which along with the caper-infused wine sauce adds a briny, fruity complexity to this dish that is so impressive for a 30-minute meal.

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Instant Pot Chicken Marbella Recipe Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup dried apricots, halved
• 1/2 cup pitted kalamata olives
• 1/4 cup dry white wine
• 2 tablespoons drained capers
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons dried oregano
• 1/3 cup water
• Kosher salt and freshly ground black pepper

How To Make Instant Pot Chicken Marbella Recipe

1. Sear the chicken: Set your Instant Pot to the “Saute” setting (High) and let it heat up for 5 minutes. Season the chicken thighs generously with salt and pepper. Add the oil to the pot. Brown the chicken in two batches, skin-side down first, for 6–8 minutes until deeply golden. Flip and cook for 4–6 minutes. Transfer chicken to a plate.
2. Sauté aromatics: Add the sliced garlic to the chicken fat left in the pot. Cook, stirring constantly, for 1 minute until lightly browned (don’t burn it!).
3. Deglaze and build: Pour in the white wine, water, apricots, olives, capers, brown sugar, and oregano. Use a wooden spoon to scrape up the dark brown bits (fond) stuck to the bottom of the pot. Turn off the Saute function.
4. Layer: Place the metal trivet/rack inside the pot over the apricot mixture. Nestle the browned chicken thighs on top of the rack, skin-side up.
5. Pressure cook: Lock the lid in place and seal the vent. Set to Pressure Cook (High) for 10 minutes.
6. Release: Once the timer beeps, perform a Quick Release to vent the steam immediately. Unlock the lid carefully. Transfer the chicken to a serving platter and cover loosely with foil to keep warm.
7. Reduce sauce: Remove the rack from the pot. Set the Instant Pot back to “Saute” (Normal). Simmer the sauce rapidly for 6–8 minutes until it reduces by half and thickens slightly.
8. Serve: Spoon the thick, chunky sauce (with the plump apricots and olives) over the chicken. Serve immediately.

Recipe Tips!

• The Trivet Trick: Placing the chicken on the rack keeps the skin out of the liquid. While pressure cooking softens skin anyway, keeping it elevated prevents it from becoming a soggy, unappetizing mush.
• Deglaze or Die: You must scrape the bottom of the pot thoroughly after adding the wine. If any burnt bits remain stuck, the Instant Pot will trigger a “BURN” error and stop cooking.
• Apricot Swap: Traditional Marbella uses prunes, but apricots add a brighter, tart sweetness that pairs beautifully with the white wine. However, prunes work perfectly if you want the classic 1980s vibe!
• Quick Release: Do not let it natural release! Chicken thighs cook fast. Sitting in the hot steam for too long will overcook them and make the meat stringy.

What To Serve With Instant Pot Chicken Marbella Recipe?

This Instant Pot Chicken Marbella Recipe is a flavor bomb that needs a neutral base! A bed of fluffy Couscous or white rice is perfect for soaking up the sweet-briny sauce. For a vegetable, Roasted Broccoli or simple Green Beans adds a fresh crunch that contrasts with the soft apricots! A glass of dry Sauvignon Blanc mirrors the wine in the sauce and cuts through the sweetness.

How To Store Instant Pot Chicken Marbella Recipe

• Refrigerate: Store the chicken and sauce in an airtight container for up to 3 days. The flavors meld and improve overnight!
• Reheat: Reheat gently in the microwave or on the stovetop. If the sauce has thickened too much, add a splash of water.
• Freeze: You can freeze the cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Instant Pot Chicken Marbella Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 15g
• Protein: 35g

Nutrition information is estimated per serving (2 thighs).

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