Ingredients Meat & Poultry Chicken Chicken Thighs Instant Pot Chicken Marbella 5.0 (1) Sweet and savory, this classic (and easy!) dish deserves a spot in your regular rotation. Prep Time: 35 mins Total Time: 50 mins Servings: 4 to 6 Jump to recipe Our quick version of chicken Marbella cooks bone-in chicken thighs in an Instant Pot to get this retro entree on the table in less than one hour. The dish is full of sweet and salty flavors thanks to briny olives, sweet prunes, and balsamic vinegar and gets a savory boost from fresh thyme and garlic. It’s an entree that certainly deserves a place in your rotation, and this technique is so much faster than making it in the oven. Serve chicken marbella with mashed potatoes or polenta to soak up the irresistible sauce, which you’ll whisk butter into at just before serving for a glossy finish. 33 One-Pot Chicken Recipes for Busy Weeknight Dinners Credit: Bryan Gardner What Is Chicken Marbella? Chicken Marbella was first created by the owners of the Silver Palate, a catering and take-away shop on Manhattan's Upper East Side in the 1970s. The dish, which combines prunes, olives, fresh thyme, and tangy balsamic vinegar, became a popular offering and continued to grow in popularity when it was included in their eponymous cookbook in the early '80s. It was a dinner party and holiday stalwart and, with its intriguing mix of flavors and textures, it continues to surprise and delight those who taste it for the first time Use Frozen Pearl OnionsTo cut down on prep work, buy frozen pearl onions, which have already been peeled. To defrost them, transfer to a bowl of cool water and let them sit for about 10 minutes, stirring occasionally; drain and pat dry before using. Directions Season and brown chicken: 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. Cook onions and garlic: Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add some vinegar: Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Add remaining ingredients except butter; return chicken and secure lid: Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker. Cook; let pressure release naturally: 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 ingredients to a plate; whisk butter into sauce and serve: 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. What to Serve With Chicken Marbella Chicken Marbella is best served with a creamy starch to soak up all that sauce—think mashed potatoes or polenta. Rice or orzo would also be a welcome accompaniment. A simple vegetable side such as these easy glazed carrots or Brussels sprouts would help round out the meal, as would a salad and some crusty bread. More Instant Pot Recipes to Try: Instant Pot Turkey Chili Instant Pot Caramelized Onions Instant Pot Brisket Instant Pot Mashed Potatoes Instant Pot Shrimp Boil Instant Pot Chicken Broth Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.