Instapot Chicken Marbella

Chicken Marbella was the dinner party dish for a whole generation of hosts, and I still think it deserves a place on the table. This version brings it into the weeknight rotation, with the Instant Pot doing most of the work.

The chicken thighs brown right in the pot, then sit on the rack above a sweet and briny mix of dates, Castelvetrano olives, capers and white wine. Ten minutes under pressure and the sauce is done. A few minutes under the broiler at the end crisps the skin.

It’s one of those dishes that looks far more impressive than the effort it takes, which makes it perfect for a spontaneous dinner with friends.

Why this chicken Marbella works

• Browning the thighs first builds flavor and gives you crispy skin.

• Cooking the chicken on the rack keeps the skin out of the sauce while it pressure cooks.

• Dates and olives give that classic sweet-salty balance.

• The broiler at the end brings back the crisp skin.

Ingredients for chicken Marbella

• Chicken thighs: bone-in, skin-on thighs stay juicy under pressure.

• Castelvetrano olives: bright green, buttery and mild. Any green olive works.

• Dates: a modern swap for the traditional prunes. Use either.

• White wine: a dry one, like Sauvignon Blanc.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 6–8 bone-in, skin-on chicken thighs (about 2½ lb)

• Kosher salt and freshly ground black pepper

• 3 garlic cloves, thinly sliced

• ½ cup pitted dates, halved

• ½ cup pitted Castelvetrano olives

• ¼ cup capers, drained, plus 1 tablespoon caper brine

• 2 dried bay leaves

• 2 tablespoons fresh oregano, chopped, or 1 tablespoon dried

• 2 tablespoons brown sugar

• 1 cup dry white wine

• ¼ cup red or white wine vinegar

Method

1. Heat the pot: Set a 6-quart Instant Pot to high sauté and let it heat for 5 minutes. Season the chicken well on both sides with salt and pepper.

2. Brown the chicken: Add the oil, then half the thighs, skin-side down. Cook until deeply browned, 6–8 minutes, then flip and cook 4 minutes more. Transfer to a plate and repeat with the rest.

3. Toast the garlic: Add the garlic and stir for about 1 minute, until lightly golden.

4. Build the sauce: Add the dates, olives, capers and brine, bay leaves, oregano, brown sugar, wine, vinegar and ⅓ cup water. Scrape up the browned bits from the bottom.

5. Pressure cook: Turn off the sauté setting. Set the rack over the sauce and nestle the chicken on top, skin-side up. Pressure cook on high for 10 minutes, then release the steam.

6. Crisp the skin: Transfer the chicken to a sheet pan and broil for 2–3 minutes, until crisp.

7. Serve: Arrange the chicken on a platter, spoon the olives, dates and sauce around it, and discard the bay leaves. Dinner is served.

Tips for the best chicken Marbella

• Let the pot get properly hot before adding the chicken, for a good sear.

• Scrape the bottom well after adding the liquid, or the Instant Pot may show a burn warning.

• Watch the broiler closely. The skin goes from golden to burnt quickly.

Substitutions

• No Instant Pot? Brown the chicken in a Dutch oven, add the sauce, and roast uncovered at 375°F for 35–40 minutes, until 165°F.

• Make it classic: swap the dates for prunes, as in the original Silver Palate recipe.

• Boneless thighs: reduce the pressure cooking time to 8 minutes.

How to store chicken Marbella
Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight.

FAQ
What is chicken Marbella? A classic dish of chicken with prunes, olives and capers, made famous by The Silver Palate Cookbook.
Do I have to broil it? No, but it’s the only way to get crispy skin after pressure cooking.
What should I serve with it? Couscous, rice or crusty bread for the sauce, and a green salad.

What I used

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• 6-quart Instant Pot

• Castelvetrano olives

• Wooden spatula

• Serving platter