instant-pot-chicken-thighs-marbella

Instant Pot Chicken Thighs Marbella

2 tablespoons extra-virgin olive oil
4 pounds bone-in, skin-on chicken thighs (about 10 to 12), patted dry
Kosher salt and freshly ground pepper
1 pound pearl onions, peeled (thawed if frozen)
3 cloves garlic, smashed and peeled
1 1/4 cups balsamic vinegar
1 cup low-sodium chicken broth
2 teaspoons chopped fresh thyme
1 dried bay leaf
6 ounces pitted prunes, halved (1 cup)
2 ounces pitted and halved Spanish green olives, such as Castelvetrano (1/2 cup)
2 tablespoons unsalted butter
Cooked polenta or mashed potatoes, for serving

Step 1

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.
Step 2

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.
Step 3

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.

2 tablespoons extra-virgin olive oil
4 pounds bone-in, skin-on chicken thighs (about 10 to 12), patted dry
Kosher salt and freshly ground pepper
1 pound pearl onions, peeled (thawed if frozen)
3 cloves garlic, smashed and peeled
1 1/4 cups balsamic vinegar
1 cup low-sodium chicken broth
2 teaspoons chopped fresh thyme
1 dried bay leaf
6 ounces pitted prunes, halved (1 cup)
2 ounces pitted and halved Spanish green olives, such as Castelvetrano (1/2 cup)
2 tablespoons unsalted butter
Cooked polenta or mashed potatoes, for serving

Step 1

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.
Step 2

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.
Step 3

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.