Instant Pot Chicken Marbella delivers a beautiful balance of savory and sweet flavors in a fraction of the time it takes to make the traditional baked version.

Picture tender, fall-off-the-bone chicken thighs nestled in a rich, tangy sauce with juicy apricots, briny olives, and capers. The Instant Pot ensures perfectly cooked chicken while locking in all those incredible flavors—no oven required.

If you’re looking for an easy chicken Marbella recipe that’s impressive enough for dinner parties yet simple enough for weeknights, this is it.

Your family will love the combination of melt-in-your-mouth chicken thighs and the glossy, irresistible sauce. Trust me—this is one dish you’ll come back to again and again.

My Story Behind This Instant Pot Chicken Marbella

The first time I tasted chicken Marbella with olives and apricots, I was working in a restaurant kitchen during culinary school. It was an eye-opening moment.

The way the sweet apricots complemented the salty olives and capers was pure magic. I immediately knew I wanted to bring this classic into my home kitchen, but without the hours of oven roasting.

That’s how this quick pressure cooker chicken recipe came to be. By utilizing the Instant Pot, I could recreate the same deep, bold flavors in just over an hour.

The pressure cooking melts the apricots right into the sauce, while browning the chicken first adds that essential layer of depth. This dish has become a go-to for celebrations, family dinners, and anytime I want to treat myself to something truly special.

Instant Pot Chicken Marbella Ingredients

8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1/2 cup dried apricots, halved
1/2 cup pitted kalamata olives
2 tablespoons drained capers
1 tablespoon light brown sugar
1 1/2 teaspoons dried oregano
1/3 cup water

How to Make Instant Pot Chicken Marbella

Set a 6-quart Instant Pot to high saute and heat for 5 minutes.
Season the chicken thighs generously with salt and pepper on both sides.
Add olive oil to the pot. Place half the chicken thighs skin-side down and cook for 6–8 minutes until the skin is deep golden-brown. Flip and cook for another 4–6 minutes. Transfer to a plate and repeat with the remaining chicken.
Reduce heat to medium. Add the thinly sliced garlic and stir until lightly golden (about 1 minute).
Add the apricots, olives, brown sugar, oregano, and 1/3 cup of water to the pot. Stir well, scraping up any browned bits from the bottom for extra flavor.
Turn off the sauté function. Place the Instant Pot rack over the sauce with the handles upright, then nestle the chicken thighs skin-side up on the rack.
Lock the Instant Pot lid and set it to pressure cook on high for 10 minutes. Once the cycle is complete, carefully release the pressure following your manufacturer’s instructions.
Transfer the chicken to a platter and spoon the olive and apricot mixture on top. Cover with aluminum foil to keep warm.
Set the pot to normal saute and simmer the sauce for 6–8 minutes until reduced and thickened. Spoon the sauce over the chicken before serving.

My Chef Tips for the Best Instant Pot Chicken Marbella

Brown the chicken thoroughly: Don’t rush this step! A deep, golden-brown crust adds richness to the flavor and ensures the skin doesn’t get soggy.
Use dried apricots: Their natural sweetness breaks down beautifully in the pressure cooker, creating a soft, luscious texture in the sauce.
Deglaze the pot: Scraping up browned bits ensures the sauce is infused with maximum flavor.
Adjust seasoning at the end: Give the sauce a final taste before serving—it might need a pinch of salt, depending on your olives and capers.
Meal prep tip: This dish keeps well in the fridge for up to three days, making it perfect for batch cooking.
Reheating: Warm gently over low heat to maintain the chicken’s tenderness or pop it back into the Instant Pot on saute mode.

Instant Pot Chicken Marbella FAQs

Can I use boneless, skinless chicken thighs?

Yes, but bone-in thighs add more flavor and juiciness. Adjust the pressure cooking time to 8 minutes for boneless.

What can I serve with this dish?

This dish pairs beautifully with buttery mashed potatoes, a crusty baguette, or steamed jasmine rice to soak up the sauce.

Is this a healthy recipe?

While the dish is rich and flavorful, it contains healthy fats from olive oil and the chicken’s natural juices. For a lighter option, use skinless thighs and reduce the olive oil to 1/2 tablespoon.

Is it possible to make this vegetarian?

You could swap the chicken for hearty vegetables like eggplant or portobello mushrooms, but the cooking time would differ.

How many calories are in one serving?

Each serving contains approximately 971 calories, with 65 grams of protein, 69 grams of fat, and 17 grams of carbs. Adjust portion sizes or sides for lighter meals.

Time to Try This Instant Pot Chicken Marbella

If you’re ready to wow your tastebuds, this Instant Pot Chicken Marbella is the recipe for you. It perfectly balances sweet and savory with a tangy sauce that clings to tender chicken thighs. Whether you’re planning a cozy family dinner or hosting a special occasion meal, this dish is guaranteed to impress.

Have you tried this recipe yet? I’d love to hear your thoughts! Leave a comment below or tag me on social media to share your version of this irresistible dish.