Easy Instant Pot Moroccan Chicken

When it comes to comfort food that transports you to far-off lands, Easy Instant Pot Moroccan Chicken steals the show. There’s something magical about the aromatic spices, tender meat, and the colorful presentation that can make any dinner feel special. I remember the first time I tried Moroccan cuisine; the blend of spices and the inviting warmth enveloped me like a cozy hug. Since then, I’ve been on a quest to recreate that experience at home. With the help of my trusty Instant Pot, I can whip up this delightful dish in no time, turning any weeknight into a flavorful adventure.

Ingredients to Make Easy Instant Pot Moroccan Chicken

Let’s talk about the ingredients. The magic of this dish lies in how each component plays a vital role in creating a mouthwatering experience. From the spices that infuse the chicken with flavor to the quinoa that acts as a hearty base, every ingredient is chosen for a reason. Together, they create a symphony of taste that’s both satisfying and nourishing.

• 1 1/2 lbs chicken thighs (skin-on & bone-in or boneless & skinless): The star of the dish, offering tenderness and flavor.
• 1 teaspoon smoked paprika: Adds a smoky depth that complements the spices.
• 1 teaspoon turmeric: Brings vibrant color and an earthy flavor.
• 1/2 teaspoon ground cumin: Provides a warm and nutty essence.
• 1/2 teaspoon kosher salt: Enhances all the flavors in the dish.
• 1/4 teaspoon black pepper: Adds a touch of heat.
• 4 tablespoons olive oil (divided): Used for sautéing and adds richness.
• 3 cloves garlic (minced): Introduces aromatic sweetness.
• 1 yellow onion (finely diced): Builds a savory base.
• 1 teaspoon fresh ginger (minced): Adds a zesty kick.
• 1 cup uncooked quinoa (or use couscous): A nutritious grain that soaks up all the flavors.
• 1 can (14.5 ounce) chickpeas (rinsed and drained): Adds protein and texture.
• 1/2 cup dried cherries (or raisins or apricots): A touch of sweetness to balance the spices.
• 1 1/2 cups chicken broth: The cooking liquid that ties it all together.

Step by Step Instructions for Easy Instant Pot Moroccan Chicken

Cooking Easy Instant Pot Moroccan Chicken is a straightforward process that yields impressive results. Follow these detailed steps to create a dish that’s bursting with flavor and sure to please!

1. Start by preparing your spice mix. In a small bowl, combine smoked paprika, turmeric, ground cumin, kosher salt, and black pepper. Mix well to ensure the spices are evenly distributed.
2. Next, pat dry the chicken with paper towels. This helps achieve a nice sear. Coat the chicken with the spice rub evenly on all sides. Set the seasoned chicken aside.
3. Press the SAUTE mode on the Instant Pot. Once hot, add 2 tablespoons of olive oil to the bottom of the inner pot.
4. Carefully place the chicken skin side down in the pot. Sauté until golden and slightly browned, about 4 to 5 minutes. Flip the chicken and continue cooking for an additional 3 to 4 minutes until browned on the other side. Remove the chicken from the pot and set it aside on a plate.
5. Add the remaining olive oil to the pot. Once hot, add the garlic, diced onion, and ginger. Sauté for about 2 minutes, stirring occasionally, until the onion is translucent and fragrant.
6. Mix in the uncooked quinoa, dried fruits, chickpeas, and chicken broth. Stir well to combine. Then, place the browned chicken on top of the mixture.
7. Close the Instant Pot lid securely. On older models, ensure the pressure release valve is in the SEALING position.
8. Press the Manual button and set the timer for 10 minutes on High Pressure. This is when the flavors really start to meld!
9. Once the timer goes off, carefully turn the knob to VENTING in order to Quick Release the pressure. Be cautious of the steam that escapes.
10. After the steam has fully released, press CANCEL and gently open the lid. Your chicken should be cooked through; it’s done when a thermometer inserted into the meat registers 165° F.
11. To serve, scoop out the chicken along with the quinoa mix. Garnish with fresh cilantro for an extra pop of flavor and color. Enjoy your wonderfully fragrant and delicious Easy Instant Pot Moroccan Chicken!

Make It Your Own

One of the best things about cooking is the ability to adapt recipes to your own taste. Here are some tips to customize your Easy Instant Pot Moroccan Chicken:

• Storage: After cooking, let leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to four days.
• Freezing: This dish freezes well! Portion into freezer-safe containers and store for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve with a side of roasted vegetables or a fresh salad for a well-rounded meal.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of smoked paprika and cumin in the spice mix.
• Adding Vegetables: Feel free to add your favorite vegetables, such as bell peppers or spinach, to the quinoa mixture for extra nutrition.
• Different Proteins: You can substitute the chicken with other proteins like turkey or tofu for a vegetarian option.

Perfect Matches for Easy Instant Pot Moroccan Chicken

Pairing the Easy Instant Pot Moroccan Chicken with the right sides can elevate your dining experience. Here are some delicious suggestions:

• Couscous: A traditional Moroccan side that complements the chicken beautifully.
• Roasted Vegetables: A mix of seasonal veggies, roasted until caramelized, adds a delightful contrast in texture.
• Fresh Salad: A light, citrusy salad can balance the spices and add a refreshing element to the meal.
• Yogurt Sauce: Drizzle a tangy yogurt sauce over the chicken for a creamy finish.
• Flatbreads: Serve with warm flatbreads to scoop up the chicken and quinoa mixture.
• Occasions: Perfect for casual weeknight dinners or special occasions, this dish is versatile enough for any gathering.
• Storage Tips: If you have leftovers, store them in airtight containers in the fridge for easy reheating. This dish tastes even better the next day!

FAQ

Conclusion

The Easy Instant Pot Moroccan Chicken is a culinary delight that brings the vibrant flavors of Morocco to your kitchen with ease. It’s not just a meal; it’s an experience that transports you to another place with its exotic spices and comforting ingredients. Whether you whip it up for a family dinner or a casual gathering with friends, this dish promises to impress. I encourage you to try it tonight; your taste buds will thank you!

Easy Instant Pot Moroccan Chicken

Experience the ultimate comfort with easy weeknight dinners featuring Easy Instant Pot Moroccan Chicken. Tender, juicy chicken pairs perfectly with aromatic spices and wholesome quinoa. This dish is not just a meal; it’s a culinary adventure that you can create in a flash. Make it tonight for a flavorful feast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Moroccan

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs chicken thighs skin-on & bone-in or boneless & skinless
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil divided
• 3 cloves garlic minced
• 1 yellow onion finely diced
• 1 teaspoon fresh ginger minced
• 1 cup uncooked quinoa or use couscous
• 1 can (14.5 ounce) chickpeas rinsed and drained
• 1/2 cup dried cherries raisins or apricots
• 1 1/2 cups chicken broth

Equipment

• Cutting Board
• Skillet
• Mixing Bowl
• Instant Pot
• Wooden Spoon

Method

 

1. In a small bowl, mix the spices: smoked paprika, turmeric, ground cumin, kosher salt, and black pepper.
2. Pat dry the meat and coat with the spice rub evenly on all sides. Set aside.
3. Press SAUTE mode on the Instant Pot. Add 2 tablespoons of olive oil to the bottom of the Instant Pot inner pot.
4. Sauté the chicken skin side down until golden and a bit browned. Flip over and continue cooking until again slightly browned. Remove from Instant Pot and set aside on a plate.
5. Add remaining olive oil to the bottom of the pot. Next, add the garlic, diced onion, and ginger. Sauté for 2 minutes, stirring.
6. Mix in the quinoa, dried fruits, chickpeas, chicken broth, and after that add the browned chicken on top.
7. Close the Instant Pot lid and on older models make sure the pressure release valve is in the SEALING position.
8. Press Manual and set the timer to 10 minutes on High Pressure. When the 10 minutes are up, carefully turn the knob to VENTING in order to Quick Release the pressure.
9. Once the steam stops being released press CANCEL and carefully open the lid. Chicken is done when a thermometer inserted into the meat registers 165° F.
10. Serve the chicken with the quinoa mix and garnish with fresh cilantro.

Notes

Here are some useful tips:

• Tip 1: Allow leftovers to cool before refrigerating.
• Tip 2: This dish freezes well; store in containers.
• Tip 3: Pair with roasted vegetables for a balanced meal.
• Tip 4: Adjust spices to your preference for heat.
• Tip 5: Consider adding your favorite vegetables to the dish.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!