Instant Pot Chicken 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 PAELLA

Steps:

• Heat olive oil on saute function in inner pot of Instant Pot.
• Add thinly sliced chicken sausage, cooking until lightly browned, approximately 5 minutes.
• Transfer chicken sausage to a plate, leaving seasoned oil in the inner pot.
• Add arborio rice, saffron, fine sea salt, thick and chunky salsa and chicken stock to inner pot. Stir and lock lid in place with vent sealed.
• Set to manual high pressure for 8 minutes.
• Use quick release. Stir in roasted red pepper, frozen peas and chicken sausage. Replace lid and continue on "keep warm" function for 4-5 minutes.
• Stir again before serving with fresh lemon juice and parsley.
• If you've tried this recipe, please come back and let us know how it was!

INSTANT POT CHICKEN MARSALA RECIPE

Steps:

• Sprinkle the chicken breast with salt and pepper.
• Dredge the chicken breasts in flour.
• Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
• Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
• Once the chicken is browned, set aside on a plate.
• Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
• Add in the mushrooms and a dash of salt and sauté for a couple minutes.
• Pour the wine and chicken broth into the pot, and add the chicken back in.
• Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
• Open the lid and transfer the chicken to a serving platter or plates.
• Combine the corn starch and water to make a slurry and pour it into the pot.
• Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
• Once the mixture has thickened, stir in the heavy cream if using.
• Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.

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 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 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.