Easy Instant Pot Moroccan Chicken

There are easy ways to turn quick weeknight dinners into stellar meals. Take this Instant Pot Moroccan Chicken, with juicy, tender chicken thighs, quinoa, chickpeas, and sweet dried cherries. A delightful meal, flavored with turmeric, cumin, and ginger, that is ready in about 30 minutes!

For easy yet packed-with-flavor instant pot recipes, try this IP Mongolian Beef made with flank steak in a sticky, sweet, and savory sauce. Also, these IP Mongolian Drumsticks are budget-friendly, easy to make, and taste so much better than takeout.

Moroccan recipes are known for thei amazing blend of spices, that turn soemthing simple into something sophisticated. This wholesome and hearty recipe blends ginger, cumin, turmeric, and paprika with garlic and onion to create the perfect flavor profile for an unforgettable meal. The side dish of quinoa with chickpeas and dried cherries is cooked at the same time, so I usually just make a quick green salad to go with the meal. This is one of my favorite recipes, and I recommend you give it a try too!

Why you will love this recipe 

• Vibrant Moroccan flavors: This dish is full of sweet and savory flavors along with aromatic spices that will fill your home with a mouthwatering scent for days.  
• It’s healthy too: With all-natural, wholesome ingredients, this meal is actually nutritious and full of fiber, protein, and vitamins. Chickpeas, quinoa, and dried fruit make a great combination that is not just tasty but also very satisfying.
• Versatile: Those who like different flavors can change things up to suit their tastes. The recipe is easy to adapt to anyone’s personal liking. 
• Quick and easy: It takes about 30 minutes and requires just a few steps. The Instant Pot does it all in one pot, so cleanup is simple, too. 

What you will need

• Meat: I like to use bone-in, skin-on chicken thighs because they stay moist and meaty when cooking. 
• Produce: Finely diced yellow onion breaks down to create a savory sauce with natural sweetness. Minced garlic blends better than powdered garlic, releasing its oils for a richer depth of flavor. I also like to add dried apricots to my Moroccan chicken for a traditional sweet flavor and chewy texture. 
• Wet ingredients: I use low-sodium chicken broth for a rich sauce without a lot of saltiness. I saute my chicken in olive oil because it has a high smoke point, mild flavor, and lots of antioxidants.
• Dry ingredients: Quinoa is a gluten-free choice high in protein and fiber, with a nutty flavor I love. Chickpeas also add a nutty flavor, lots of protein and fiber, and a buttery mouthfeel. They also absorb lots of flavor from the cooking liquid.
• Seasonings: Besides salt and pepper, I add smoked paprika for a woody aroma and earthy flavor, turmeric for a vibrant yellow color and savory hint, and fresh, minced ginger for a zesty depth of flavor.

How to make 

Season the chicken: First, I mix the spices in a small bowl, then pat the meat dry and rub it on all sides. 

Brown the chicken: Then, I heat 2 tablespoons of oil in the bottom of the Instant Pot on saute until it sizzles. Now, I place the chicken, skin side down, and let it cook until the skin is browned. I flip it over and let the other side brown before removing it to a plate. 

Sauté the vegetables: I add the remaining oil, onion, garlic, and ginger, then sauté for another 2 minutes, stirring. Once everything is sautéed, I add the broth and scrape up the bits from the bottom, then mix in the chickpeas, dried apricots, and quinoa. 

Cook the chicken: I place the chicken on top, close the lid, and cook it for 10 minutes on high. Once it is done, I set it to vent and let the steam release before opening the lid. 

Rest and serve: Finally, I let the chicken rest for 10 to 15 minutes before serving. 

Expert tip

Avoiding chicken grease

Using skin-on chicken thighs can make this recipe greasy. Cooking them in the Instant Pot, the steam has nowhere to go, so the grease from the fat doesn’t really melt away much. I love crispy skin, but greasiness may be too much for some people. It can be easily soaked up with paper towels, though. Or just remove the skin from the thighs, and they will still be moist and delicious. Another way to prevent this is to cook the chicken on a trivet so it doesn’t cook in its own fat.

More tips to consider:

• Be sure to rinse and drain the chickpeas and quinoa before using them. 
• Cooking time doesn’t start until the pot is pressurized, which may take up to 10 minutes. 
• Sauté the chicken in batches, so it crisps rather than steams.
• After adding the broth, scrape the browned bits from the bottom of the pot before you start cooking so you don’t get that dreaded BURN NOTICE.
• Make sure there is at least one cup of liquid to maintain pressure.

Recipe variations and add-ins:

• Other cuts: If using boneless, skinless chicken breasts, cook for just 6 minutes, then let rest for 5 minutes.
• Moroccan Tagine chicken: To turn this into tagine chicken, add some cinnamon, honey, carrots, lemon juice, tomatoes, and chopped green olives. 
• Different fruit: Instead of apricot, some other recipes use dried cherries or golden raisins. 
• Spicy Moroccan chicken: To make this extra spicy, I like to add some red pepper flakes or my homemade Cajun seasoning. 
• Add some crunch: For a bit of crunchiness, I often add some chopped peanuts or slivered almonds.

Serving suggestions:

Since I am serving this with chickpeas and quinoa, there is no need for rice, but I often serve it with a fresh salad like my tangy beet salad made with leafy greens, pine nuts, pomegranate seeds, and goat cheese. This easy cucumber salad would also be wonderful with just red onions, cucumbers, and homemade dressing. In fact, a bowl of fresh lettuce and tomatoes would also work. 

For those who like to dip their chicken, I have a variety of sauce recipes, such as this creamy, smooth hoisin sauce, spicy-hot General Tso sauce, and my refreshingly tangy tzatziki. My kids just like to dip their chicken in ketchup or ranch dressing. For dessert, this equally flavorful Instant Pot carrot cake cheesecake, which can be made in advance, is the ideal choice.

How to store leftovers:

• Refrigerate: I pack my leftovers in a sealed container in the fridge, where they will stay fresh for 3 to 4 days.
• Freezing: To keep them longer, I put leftovers in freezer bags, and they can be frozen for several months.  
• Defrost: I thaw frozen leftovers in the refrigerator overnight for the best flavor and texture. 
• Reheating: I reheat this chicken in the oven at 350°F for 10 to 15 minutes, or in the microwave for 60 to 90 seconds.  

Frequently asked questions

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