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Instant Pot Moroccan Chicken

Servings: 6

Prep time: 10 min Cooking time: 20 min


  • 1 tsp sweet paprika

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • 1/2 tsp ground ginger

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1 pound chicken breasts, boneless & skinless

  • 3 Tbsp olive oil, divided

  • 2 garlic cloves, minced

  • 1/2 yellow onion, finely diced

  • 1 cup uncooked whole wheat pearl couscous

  • 1 can (14.5 ounce) chickpeas, rinsed and drained

  • 1/4 cup dried apricots, diced

  • 1 1/2 cups chicken broth

  • Juice and zest of one lemon

  • 1/4 cup finely chopped parsley


1. In a small bowl, mix together paprika, turmeric, cumin, ginger, salt, and pepper.

2. Coat chicken with spices on all sides. Set aside on a plate.

3. Add 2 tablespoons of olive oil to the Instant Pot.

4. Select the sauté mode on the Instant Pot. Add chicken and sauté until slightly brown on each side. Set chicken aside on a plate.

5. Add the remaining 1 tablespoon of olive oil to the pot. Stir in the garlic and onions. Sauté for 2 minutes, stirring slowly.

6. Mix in the couscous, apricots, chickpeas, broth, lemon zest and juice, and chicken.

7. Close the lid and make sure the pressure release valve is set at sealing.

8. Select poultry and set cook time for 10 minutes.

9. Once done, carefully turn the knob to venting to release steam. After steam stops, press cancel and carefully open the lid.

10. Sprinkle with parsley and enjoy.

  • Photo credit: Recipe inspired by Urban Bliss Life.

RENEW Instant Pot Moroccan Chicken
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