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Easy Instant Pot Moroccan Chicken Recipe

Moroccan chicken is a great way to treat your family to a healthy and delicious meal. Flavourful chicken thighs with chickpeas and quinoa all brought together, making it a nourishing, flavorful, and comforting meal.

It’s an easy and perfect one-pot recipe for busy weekday dinners as with Instant Pot you can make it within 30 minutes.

Instant Pot Moroccan chicken displayed on plates.

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Why You Will Love Easy Instant Pot Moroccan Chicken

If you’re looking for a delicious and easy-to-make meal, then look no further than this easy Instant Pot Moroccan chicken. This flavorful dish is packed with protein, vegetables, and fragrant spices that will tantalize your taste buds.

It’s also incredibly simple to make – just throw all the ingredients into your Instant Pot and let it do the work! Plus, the leftovers make great lunch or dinner options for busy weekdays.

Scooping cooked quinoa with a spoon.

Can Moroccan Chicken be Milder or Spicer

Absolutely! This recipe is very versatile, allowing you to customize the amount of spices used based on your taste preferences. If you prefer a spicier dish, you can increase the amount of spices like paprika and turmeric powder. On the other hand, if you prefer a milder flavor, you can reduce the amount of spices used.

Ingredients Needed

  • 1 ½ lbs skinless boneless chicken thighs
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 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.
Chicken, broth, chickpeas and spices placed in separate bowls.

How to Make Instant Pot Moroccan Chicken

In a large bowl season chicken thighs with salt, paprika, turmeric powder, cumin powder, and black pepper.

Adding spices to chicken thighs.

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.

Browning the chicken thighs in the Instant Pot.

Once done remove the chicken and set aside.

In the same oil add garlic, ginger, and onions and sauté for 2 minutes.

Adding oil, oil and ginger to an Instant Pot.

Next add quinoa, golden raisins, chickpeas, and chicken stock and mix.

Place the browned chicken on top.

Adding cooked chicken thighs into the broth.

CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in SEALING position).

Instant Pot se to high pressure.

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.

Cooked chicken and quinoa.

Serve hot garnished with chopped cilantro.

Instant Pot Moroccan chicken served on a plate.

You can store Moroccan chicken in an airtight container for 4 days in the refrigerator.

Instant Pot Moroccan chicken served on a plate.

Tips

  • For the best flavor, use skin-on, bone-in chicken thighs or breasts.
  • To reduce the cook time, cut vegetables into small pieces so they cook faster.
  • To make the dish more nutritious, add zucchini, bell peppers, and carrots.
  • Adjust the cooking time depending on the size and thickness of your chicken pieces.
  • Allow the pressure to release naturally for best results – this will ensure that your chicken is cooked through and juicy.

More Instant Pot Recipes

If you’re looking for more Instant Pot meal ideas and desserts, check out these other easy recipes:

Easy Instant Pot Moroccan Chicken Recipe

Jane and Sonja
Follow this Moroccan chicken recipe to treat your family to a healthy and delicious meal, all made simply with an Instant Pot.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5

Ingredients
  

  • 1 ½ lbs skinless boneless chicken thighs
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 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.
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

Other Chicken Hindquarter Recipes

If you have chicken hindquarter cuts of meat to cook, then you’ll appreciate this full round up of 13 delicious hindquarter chicken recipes.

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Scooping cooked quinoa with a spoon.
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