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5.0 from 27 votes

Instant Pot Moroccan Chicken

Instant Pot Moroccan Chicken is a great way to feed the whole family a healthy and delicious comfort food dinner.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 559 kcal
Course: Main Course
Cuisine: Moroccan

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

Instructions

    Cup of Yum
  1. In a small bowl, mix the spices: smoked paprika, turmeric, cumin, salt, and 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.
  4. Add 2 tablespoons of olive oil to the bottom of the Instant Pot inner pot.
  5. 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.
  6. Add remaining olive oil to the bottom of the pot.
  7. Next, add the garlic, diced onion, and ginger. Sauté for 2 minutes, stirring.
  8. Mix in the quinoa, dried fruits, chickpeas, chicken broth, and after that add the browned chicken on top.
  9. Close the Instant Pot lid and on older models make sure the pressure release valve is in the SEALING position.
  10. Press Manual and set the timer to 10 minutes on High Pressure.
  11. When the 10 minutes are up, carefully turn the knob to VENTING in order to Quick Release the pressure.
  12. Once the steam stops being released press CANCEL and carefully open the lid.
  13. Chicken is done when a thermometer inserted into the meat registers 165° F.
  14. Serve the chicken with the quinoa mix and garnish with fresh cilantro.

Nutrition Information

Calories 559kcal (28%) Carbohydrates 42g (14%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.03g Cholesterol 163mg (54%) Sodium 776mg (32%) Potassium 745mg (21%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 837IU (17%) Vitamin C 2mg (2%) Calcium 64mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 559

% Daily Value*

Calories 559kcal 28%
Carbohydrates 42g 14%
Protein 41g 82%
Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 0.03g 2%
Cholesterol 163mg 54%
Sodium 776mg 32%
Potassium 745mg 16%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 837IU 17%
Vitamin C 2mg 2%
Calcium 64mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.