Instant Pot Moroccan Chicken Recipes

INSTANT POT® MOROCCAN CHICKEN TAGINE

Steps:

• Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
• Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
• Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

INSTANT POT MOROCCAN CHICKEN WITH LEMON, OLIVES & POTATOES

Steps:

• Prepare all ingredients first. Cut the chicken thighs in halves and trim off any excess fat. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Turn the Instant Pot and press the Sauté function key. Once the inside of the pot gets hot, add the olive oil, onions and 1/2 teaspoon of salt. Cook for 3-4 minutes, stirring a few times until lightly browned.
• Add garlic and spices and stir through to release the aromas. Add the orange juice and chicken stock and stir through, scraping off the bottom. Now, add the chicken pieces, olives, apricots and carrots and stir in the spiced broth.
• Insert lemon slices around the chicken and add the potato wedges on the top. Sprinkle them with a little extra salt.
• Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and set to 10 minutes at HIGH pressure. The Instant Pot will take about 10 minutes or so to come to pressure. Once the timer is done, allow 15 minutes for natural pressure release and then use the quick release method (point the top valve to Venting) to let off the remaining pressure.
• Open the lid. Remove the potatoes and lemon slices to a plate. Transfer everything but the sauce to an oven-proof casserole dish or frying pan. Place the potatoes and lemon wedges on top. Add heaped tablespoon of flour dissolved in 2 tablespoons of water to the sauce and stir through, to thicken. Pour over the chicken and potatoes and pop the pan under broil/grill for 5-7 minutes to brown slightly. This step is optional as the tagline will be ready to be served right away. I like to finish the whole thing with some toasted almonds and fresh parsley.
• Serve with couscous, rice or cauliflower rice for a lower-carb version.

HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN

Steps:

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• 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.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
• Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
• Press POULTRY (or Manual) and set time to 10 minutes.
• 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.
• 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.
• Chicken is done when a thermometer inserted into the meat registers 165° F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

INSTANT POT® APRICOT CHICKEN TAGINE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
• Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
• Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

INSTANT POT® MOROCCAN CHICKEN

Steps:

• Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.