Instant Pot Moroccan Chicken

Treat the family to a nourishing, flavorful, and comforting meal with this easy one-pot Instant Pot Moroccan Chicken! In just 30 minutes, you can have a delicious dish on the table. Get ready to be amazed with chickpeas, quinoa, and flavourful chicken thighs all brought together in this tasty dish - it's perfect for busy weekday dinners!

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Course: Main Course

Cuisine: Instant Pot

Keyword: Instant Pot Moroccan Chicken

Prep Time: 10

Cook Time: 20

Servings:

Calories: 371kcal

Equipment

Instant Pot

Ingredients

1 ½ lbs skinless boneless chicken thighs
½ teaspoon salt
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon black pepper powder
3 tablespoons olive oil
1 teaspoon ginger minced
3 garlic cloves minced
1 medium size onion diced
1 cup uncooked quinoa
½ cup golden raisins or dried cherries
1 can chickpeas
1 ½ cup chicken stock
2 tablespoons chopped cilantro for garnish.

Instructions

In a large bowl season chicken thighs with salt, paprika, turmeric powder, cumin powder, and black pepper.
Turn the Instant pot on and select the Sauté button. Add olive oil.
Once the oil is hot, add chicken and cook it until brown and crusty on both sides.
Once done remove the chicken and set aside.
In the same oil add garlic, ginger, and onions and sauté for 2 minutes.
Next add quinoa, golden raisins, chickpeas, and chicken stock and mix. Place the browned chicken on top.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in SEALING position).
Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
Take the lid off carefully and select the CANCEL button.
Serve hot garnished with chopped cilantro.

Nutrition