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a plate of pressure cooker Moroccan chicken thighs

Instant Pot Moroccan Chicken

Instant Pot Moroccan Chicken is a great way to feed the whole family a healthy and delicious comfort food dinner.
Course Main Course
Cuisine Moroccan
Keyword Instant Pot Moroccan Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Coming to pressure: 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 559kcal
Author Catalina Castravet


  • 1 1/2 lbs chicken thighs skin-on & bone-in or boneless & skinless
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 yellow onion finely diced
  • 1 teaspoon fresh ginger minced
  • 1 cup uncooked quinoa or use couscous
  • 1 can (14.5 ounce) chickpeas rinsed and drained
  • 1/2 cup dried cherries raisins or apricots
  • 1 1/2 cups chicken broth


  • In a small bowl, mix the spices: smoked paprika, turmeric, cumin, salt, and pepper.
  • Pat dry the meat and coat with the spice rub evenly on all sides. Set aside.
  • Press SAUTE mode on the Instant Pot.
  • Add 2 tablespoons of olive oil to the bottom of the Instant Pot inner pot.
  • Sauté the chicken skin side down until golden and a bit browned. Flip over and continue cooking until again slightly browned. Remove from Instant Pot and set aside on a plate.
  • Add remaining olive oil to the bottom of the pot.
  • Next, add the garlic, diced onion, and ginger. Sauté for 2 minutes, stirring.
  • Mix in the quinoa, dried fruits, chickpeas, chicken broth, and after that add the browned chicken on top.
  • Close the Instant Pot lid and on older models make sure the pressure release valve is in the SEALING position.
  • Press Manual and set the timer to 10 minutes on High Pressure.
  • When the 10 minutes are up, carefully turn the knob to VENTING in order to Quick Release the pressure.
  • Once the steam stops being released press CANCEL and carefully open the lid.
  • Chicken is done when a thermometer inserted into the meat registers 165° F.
  • Serve the chicken with the quinoa mix and garnish with fresh cilantro.


Calories: 559kcal | Carbohydrates: 42g | Protein: 41g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 776mg | Potassium: 745mg | Fiber: 5g | Sugar: 9g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg