Instant Pot Chicken Marbella Recipe
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This Chicken Marbella has fantastic flavor – the spices, white wine, and dried fruit really amp up this chicken to a whole new level. I love the sweet/salty combo of this dish – its a perfectly easy throw-together meal!
Chicken Marbella is an American dish, not at all Spanish in origin. It combines chicken with potatoes, carrots, prunes, onions, garlic, and white wine. I first had this at my mother-in-law’s house in Canada and absolutely loved it!
This Instant Pot Chicken Marbella Is:
- Hearty
- Satisfying
- Packed with Flavor
- A Little Salty
- A Little Sweet
- Easy to make in the Pressure Cooker or Slow Cooker (both instructions below!)
- Gluten Free
What’s In This Chicken Marbella?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onions, Carrots, Potatoes
- Chicken – I used chicken breasts from a local market. If you can source meat locally, it has so much more flavor AND supports local farmers.
- Extra virgin olive oil
- White Wine
- Prunes – I like the pitted prunes, which give a rich sweet flavor.
- Kalamata Olives: make sure they are pitted!
- Capers
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor
- Oregano: a spice I always put in my stews, tacos, or fajitas! This dried oregano has a bright and earthy flavor.
- Salt & Pepper to Taste
Pressure Cook Chicken Marbella
This chicken Marbella couldn’t be simpler to make in your pressure cooker.
Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.
You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.
I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How To Make Chicken Marbella in the Instant Pot
- 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.
More Easy Chicken Dinner Recipes You’ll Love:
Penne Alla Vodka with Chicken Recipe
Cabbage Soup with Chicken Recipe
Mediterranean Sheet Pan Chicken with Vegetables
Dairy Free Chicken Soup with Vegetables
Keto Chinese Chicken Salad Meal Prep
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Instant Pot Chicken Marbella
Equipment
Ingredients
- 2 extra virgin olive oil
- 2 large chicken breasts or 4 chicken thighs
- 8 cloves garlic
- 1 cup white wine
- 1 sweet onion sliced
- 2 carrots slices into rounds
- 6 red potatoes diced
- 1 cup prunes
- 1/2 cup kalamata olives halved
- 2 tablespoons capers
- 2 cups Vegetable Stock
- 1 tablespoon pure maple syrup or other natural sweetener
- 1 teaspoon oregano
Instructions
- 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.
Video
Nutrition
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I love to try new chicken recipes and I’m sure glad I tried this one. Yum