Moroccan spices add deep flavors to this Instant Pot chicken recipe. Make a satisfying tagine-style dish with chicken thighs, olives, lemon, garlic, onions, and raisins.
BE PICTURED IN; CHARACTERIZED IN:
On weekdays, I’m all about the boneless, skinless chicken thighs. They are easy to prepare and always end up juicy no matter how they are cooked.
A popular chicken recipe adapted for the Instant Pot
To adapt Elise’s pressure cooker recipe (I love my Instant Pot!), I first sautéed the onions and garlic for a few minutes, then stirred in the spices to release their complex flavors.
I also added some chicken broth to the recipe so there was enough liquid for the pot to come to pressure. (If you’re using a 6-quart pressure cooker, you’ll need at least a cup of liquid to keep the pot pressurized.)
- New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
What to serve with Moroccan Spiced Chicken
You can of course quickly release the pressure and serve the chicken right away, but this recipe also works well if you need to leave it on the warm setting for a while, although after an hour or two the chicken’s texture may start to decrease and it could become too soft.
Serve the chicken thighs with rice, couscous, shredded cauliflower, or zucchini noodles for an easy meal.
Bonus tip! Use the pot-in-pot method to cook rice
This recipe works well if you want to cook the rice along with the chicken using what is called the “pot-in-pot” method! Here’s what to do:
- Combine 1 1/2 cups water and 1 1/2 cups white rice in a 1 1/2 quart stainless steel bowl (like this one). Season with salt to taste (1/2 to 3/4 teaspoon).
- Set the bowl aside and continue with the recipe.
- After tossing the chicken thighs with the other ingredients, place an elevated steamer rack (like this one) on top of the chicken, making sure its legs touch the bottom of the pot. Put the rice bowl on it.
- When the cooking program has finished and you have opened the pot, use heat-resistant gloves to lift out the rice bowl and steamer basket. Fluff the rice with a fork and serve with the chicken.
More pressure cooker chicken recipes
- Pressure cooker chicken paella
- Pressure cooker chicken and rice casserole
- Pressure Cooker Chicken Adobo
- Pressure Cooker Chipotle Chicken and Rice Bowls
What is Ras El Hanout?
In her slow-cooker version of this recipe, Elise describes the spice blend used in her recipe as having “more spices than you would ever believe you could use at once.” She’s talking about ras el hanout, a typical blend of spices used in many Moroccan dishes. It means “store manager” and each spice vendor has their own concoction; There is no way to mix it. Paprika, cumin, coriander and cinnamon are among the sweet and savory spices you will find in it.
You can buy pre-mixed ras el hanout seasoning mixes. The recipe lists the individual spices in case you can’t find it. Ras el hanout mixes can include a lot more spices, but this recipe gives you a more realistic starting point for an American chef’s spice rack.
From the editors of Simply Recipes
Pressure cooker chicken with Moroccan spices
For Stovetop Pressure Cookers: Follow directions as directed, but reduce pressure cook time to 12 minutes.
For the pot-in-pot method of cooking rice alongside this dish: See top notes.
Recipe Tester Notes: This recipe also works just as well with black olives or with golden raisins. Next time I might sprinkle some chopped almonds on top too! ~ Emma
ingredients
- For the spice mix (alternatively 2 tablespoons store-bought ras el hanout):
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1 teaspoon of paprika
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon kosher salt
- For the chicken:
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1 tablespoon olive oil
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1 red onion, sliced
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3 garlic cloves, chopped
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1 cup low-sodium chicken broth
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1 cup pitted green olives (with or without allspice)
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1/2 cup raisins
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1/2 lemon, thinly sliced, seeds removed
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3 pounds boneless, skinless chicken thighs
- Serve:
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1/4 cup chopped cilantro and/or parsley
method
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Make the spice mix:
In a small bowl, stir together the spices and salt.
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Cooking onions, garlic and spices:
Select the “sauté” setting on your pressure cooker and heat the olive oil. Add the onion and garlic and cook until the onions are soft and the garlic is beginning to brown, about 5 minutes. Stir in the spices and cook for another minute.
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Add the remaining ingredients and cook under pressure:
Pour in the chicken broth and scrape the bottom of the saucepan to release any browned spices. Stir in the olives, raisins, lemon slices, and chicken thighs.
Secure the lid on the pressure cooker and make sure the pressure relief valve is set to the “seal” position. Choose the Poultry, Manual or Quick Cook setting and set the time to 15 minutes at high pressure.
When the cooking program ends, either perform a quick depressurization by moving the pressure valve to the vent position, or allow the pressure to release naturally and leave the chicken on the hold setting of your pressure cooker until ready to serve.
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Surcharge:
Sprinkle the chicken with chopped cilantro and/or parsley and serve with rice, couscous, cauliflower or zucchini noodles.
