This Easy Instant Pot Moroccan Chicken recipe is a weeknight miracle: fragrant spices, tender chicken, and a tangy-sweet mix of dried fruit and chickpeas, all cooked quickly in your electric pressure cooker. It’s the kind of comfort food that smells like a trip to a spice market and comes together with minimal hands-on time. I love how the Instant Pot intensifies those North African flavors while keeping the whole meal simple enough for busy evenings.

Why this recipe works

This Easy Instant Pot Moroccan Chicken balances savory and sweet while using pantry-friendly ingredients. Bone-in, skin-on chicken thighs give rich flavor and stay juicy under pressure. If you prefer a lighter option, boneless, skinless chicken thighs also work without changing the cooking time. Smoked paprika, turmeric, and cumin create a warm, earthy base, while garlic, ginger, and onion add aromatic depth. Chickpeas and quinoa make it a complete meal—protein, fiber, and grains—so you can serve everything from one pot.

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

6-quart (or larger) Instant Pot or electric pressure cooker
Spoon and tongs
Measuring cups and spoons

Prep and flavor tips

For the best results with this Easy Instant Pot Moroccan Chicken, pat the chicken dry before seasoning to help the spices stick. If you choose bone-in thighs, they’ll add extra richness to the cooking liquid; if you use boneless & skinless, you’ll get a leaner dish without sacrificing flavor. Rinsing quinoa under cold water for 30 seconds removes any bitterness—do this step if you’re using quinoa. If you prefer couscous, it’s an easy swap: use the same liquid ratio and stir it in after pressure cooking, letting it steam for 5 minutes.

Flavor variations

Want to tweak the dish? Add a pinch of cinnamon and a handful of chopped toasted almonds for more texture and a classic Moroccan touch. For heat, stir in a dash of cayenne or a sliced preserved lemon for bright, citrusy notes. Fresh herbs like chopped cilantro or parsley sprinkled on top before serving brighten the whole thing.

Step-by-step directions

Follow these rewritten directions to make this Easy Instant Pot Moroccan Chicken. I’ve broken the process into clear, simple steps while keeping the original ingredient amounts and the sequence intact.

Season the chicken: In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 1/2 lbs chicken thighs dry with paper towels, then rub the spice mixture evenly onto all sides of the chicken.
Brown the chicken (sauté function): Set the Instant Pot to the Sauté setting and add 2 tablespoons of the olive oil. When the oil is hot and shimmering, add the seasoned chicken thighs in a single layer. Sear the chicken for 2–3 minutes per side, or until the skin is golden brown (if using skin-on thighs); if using boneless & skinless, brown each side until lightly caramelized. Work in batches if necessary to avoid overcrowding. Transfer browned chicken to a plate and set aside.
Sauté the aromatics: Add the remaining 2 tablespoons olive oil to the Instant Pot. Add 3 cloves minced garlic and 1 teaspoon fresh ginger, minced, stirring briefly to release their aroma—about 30 seconds. Add 1 yellow onion, finely diced, and cook, stirring occasionally, until the onion becomes translucent and softened, roughly 3–4 minutes. Scrape up any browned bits from the bottom of the pot with a wooden spoon; this builds flavor and prevents a burn notice.
Add grains and legumes: Pour in 1 cup uncooked quinoa (or substitute couscous if preferred) and 1 can (14.5 ounce) chickpeas, rinsed and drained. Stir to combine the quinoa with the aromatics so the grains are coated with the seasoned oil and become slightly toasted—this helps boost the flavor.
Add fruit and liquid: Stir in 1/2 cup dried cherries (or raisins or apricots) and pour 1 1/2 cups chicken broth over the mixture. Scrape the bottom of the pot again to ensure nothing is stuck. The liquid should just cover the quinoa and chickpeas.
Return the chicken to the pot: Nestle the browned chicken thighs back into the pot on top of the quinoa and chickpea mixture. Arrange them so they are partially submerged but not fully buried—this allows for even cooking.
Pressure cook: Secure the Instant Pot lid and set the valve to the Sealing position. Select Manual or Pressure Cook on high, and set the timer for 8 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time starts.
Natural release: When the cooking time ends, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully move the valve to Venting to release any remaining pressure. Open the lid once the steam is fully released and the float valve has dropped.
Check doneness and rest: Use a meat thermometer to ensure the internal temperature of the chicken thighs reaches 165°F (74°C). If the chicken needs more time, reseal and pressure cook for an additional 2–3 minutes. Otherwise, transfer the chicken to a cutting board and let it rest for 5 minutes before serving.
Fluff and finish the grain: Fluff the quinoa gently with a fork to separate the grains and incorporate the chickpeas and dried fruit. Taste the cooking liquid and season with additional kosher salt and black pepper if needed. Spoon the quinoa and chickpea mixture onto serving plates and top with the cooked chicken thighs. Garnish with chopped fresh parsley or cilantro if desired.

Serving suggestions

Serve this Easy Instant Pot Moroccan Chicken over extra quinoa, couscous, or alongside a simple green salad for a lighter meal. Warm pita or flatbread is perfect for scooping up the fragrant sauce, and a dollop of plain yogurt (or a plant-based yogurt) can add a cooling contrast to the spices.

Make-ahead and storage

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to loosen the quinoa. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.

Notes and substitutions

If you prefer couscous instead of quinoa, stir in 1 cup of couscous after pressure cooking, cover, and let sit for 5 minutes off heat until the couscous absorbs the liquid and becomes tender.
To make this recipe vegetarian, replace the chicken with large cauliflower florets and use vegetable broth; increase the time on the sauté step to soften the onion and aromatics, then pressure cook for 1–2 minutes with a quick release. (This changes the protein profile, so note the recipe is adapted.)
Swap dried cherries for raisins or chopped apricots based on what you have. Each dried fruit gives a slightly different sweetness and texture.

One-pot ease

I love meals that require less cleanup but still taste like a chef poured hours into them. This Easy Instant Pot Moroccan Chicken delivers those vivid flavors with one pot and a handful of pantry staples. The combination of warming spices, soft chickpeas, and chewy dried fruit creates a cozy, layered dish that’s great for family dinners, meal prep, or when you want something a little exotic without the fuss.

Final tips

Do not skip searing the chicken if you can help it; it adds a caramelized flavor that deepens the overall dish.
Adjust the salt at the end—chicken broth can be salty, and a final taste test helps balance the flavors.
For extra brightness, squeeze a little fresh lemon juice over the finished dish just before serving.

Happy cooking! Try this Easy Instant Pot Moroccan Chicken on a busy weeknight and enjoy the scent of warm spices filling your kitchen as the Instant Pot works its magic.

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Easy Instant Pot Moroccan Chicken

A fragrant, quick Instant Pot Moroccan-style chicken with quinoa, chickpeas, and dried fruit.

Prep Time15

Cook Time10

Total Time35

Servings: 4 servings

Ingredients

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

Instructions

In a small bowl, combine the smoked paprika, turmeric, ground cumin, kosher salt, and black pepper.
Pat the chicken dry and rub the spice mixture evenly over all sides; set the chicken aside.
Set the Instant Pot to Sauté. Add 2 tablespoons of the olive oil to the inner pot.
Sear the chicken skin-side down (or the first side if skinless) until golden and browned, then flip and brown the other side; remove the chicken to a plate.
Add the remaining 2 tablespoons olive oil to the pot, then sauté the minced garlic, diced onion, and minced ginger for about 2 minutes, stirring, until fragrant and softened.
Stir in the quinoa, drained chickpeas, and dried cherries, then pour in the chicken broth and spread the mixture into an even layer in the pot.
Place the browned chicken on top of the quinoa mixture in a single layer.
Close the Instant Pot lid and set the pressure release valve to SEALING. Select Manual (High Pressure) and set the timer for 10 minutes.
When the cook time finishes, carefully switch the valve to VENTING to quick-release the pressure. When steam stops, press Cancel and open the lid.
Check that the chicken registers 165°F (74°C) with a thermometer. Serve the chicken over the quinoa-chickpea mixture and garnish as desired.