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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 minutes
Cook Time10 minutes
Total Time35 minutes
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.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Wooden spoon or spatula
  • Plate

Notes

  • Use boneless thighs for faster cooking and easier serving.
  • Substitute couscous for quinoa if preferred.
  • Rinse canned chickpeas well to reduce sodium.
  • Adjust dried fruit to taste for sweetness.