Instant Pot Chicken Marbella
Ingredients
- 2 extra virgin olive oil
- 2 large chicken breasts or 4 chicken thighs
- 8 cloves garlic minced
- 1 sweet onion sliced
- 1 cup white wine
- 2 carrots sliced into rounds
- 6 red potatoes diced
- 1 cup prunes
- 1/2 cup kalamata olives halved with pits removed
- 2 tablespoons capers
- 2 cups Vegetable Stock
- 1 tablespoon brown sugar
- 1 teaspoon oregano
- 1/2 cup fresh parsley plus extra for garnish
Method
- Dice your chicken into 1/2 inch cubes. Place in the inner pot of the Instant Pot, add olive oil, and cook on Sauté mode for 7-8 minutes until the chicken begins to brown.
- To the chicken, add the garlic and onions, and sauté for 2 or 3 minutes until they begin 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, brown sugar, and oregano. Stir to combine.
- Add the prunes, olives, capers, and vegetable stock. 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.
- Add in the fresh chopped parsley. Taste and adjust the seasonings, adding more salt or pepper as desired.
- Serve over rice or pasta, and enjoy hot.
Nutrition
Calories312kcalCarbohydrates48gProtein16gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol36mgSodium536mgPotassium1247mgFiber6gSugar15gVitamin A3228IUVitamin C24mgCalcium64mgIron2mg
Notes
Expert Tips
- Don't skip browning the chicken first! It adds a wonderful flavor to the dish.
- When chopping the chicken, potatoes, and carrots, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout this stew.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the chicken and add a bit more salt and pepper (or fresh herbs) if needed.