Go Back
Easy Instant Pot Moroccan Chicken

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
Cook Time 10 minutes
Total Time 25 minutes
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.