Instant Pot Chicken Thighs Marbella

Ingredients

• 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 ¼ 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 (½ cup)
• 2 tablespoons unsalted butter
• Cooked polenta or mashed potatoes, for serving

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