Healthy 30-Minute Instant Pot Moroccan Chicken
Happy Instant Pot Tuesday!
Healthy 30-minute Instant Pot Moroccan Chicken is a fast, easy, and dressed up dinner for busy weeknights!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 425 kcal
Equipment
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ pounds chicken thighs (6 thighs) boneless & skinless, or skin-on & bone-in
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 teaspoon ginger, minced
- 1 cup uncooked quinoa
- 1 can (14.5 ounce) chickpeas, rinsed and drained
- ½ cup dried cherries
- 1 ½ cups chicken broth
- optional: finely chopped cilantro leaves or parsley leaves
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Prepare the Spice Rub: In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
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Coat the Chicken: Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
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Sauté the Chicken:
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Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
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Press SAUTE mode on the Instant Pot.
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Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
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Sauté the Aromatics:
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Add remaining 1 tablespoon olive oil to the bottom of the pot.
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Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
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Combine Ingredients: Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
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Pressure Cook:
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Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
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Press POULTRY (or Manual) and set time to 10 minutes.
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Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
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Check Chicken Temperature:
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Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
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Chicken is done when a thermometer inserted into the meat registers 165° F.
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Serve: Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
SUBSTITUTIONS: You may substitute golden raisins or dried apricots in place of dried cherries. We used great northern beans in place of the chickpeas because of a food sensitivity.
PRESSURE COOKER: I make this in my Ninja Foodi 8-quart XL Deluxe 9-in-1 or in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. (Do not attempt to make this in a 3-quart pressure cooker). If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches.
STORAGE: Allow the dish to cool completely at room temperature then store leftovers in an airtight container in the refrigerator for up to 4 or 5 days.
The original recipe for this was from Urban Bliss Life. Be sure to read their Recipe FAQs carefully if you intend to alter the recipe in any way.
Calories: 425kcal | Carbohydrates: 29g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 491mg | Potassium: 418mg | Fiber: 3g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg