Instapot Chicken Marbella

Bringing back a retro dinner party dish that’s now an easy midweek meal. Dust off your Instapot and dinner is ready in 20 minutes. Spontaneous weeknight dinner with friends has never been easier…

Recipe:

1 tablespoon extra-virgin olive oil
6 -8 bone-in, skin-on chicken thighs (about 2½ pounds)
Kosher salt and freshly ground black pepper
3 garlic cloves, thinly sliced
½ cup pitted dates, halved
½ cup pitted Castelvetrano green olives
¼ cup drained capers, plus 1 tablespoon caper brine
2 dried bay leaves
2 tablespoons drained capers
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
2 tablespoons brown sugar
1 cup dry white wine
¼ cup red or white wine vinegar

Set a 6-quart Instant Pot® to high saute 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 for another 4 minutes. Transfer chicken 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 dates, 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 date mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
Set to pressure cook on high for 10 minutes. Release steam
Transfer the chicken to a platter and use a slotted spoon to scoop the olive and date mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
If you want the chicken skin to be crisp, place chicken under the broiler for a few minutes .Spoon the sauce on top of the chicken and serve immediately.