Name: Healthy 30-Minute Instant Pot Moroccan Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Moroccan-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 1 medium sweet potato or 2 cups butternut squash, cubed; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 cup chicken broth or water; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 1 tbsp fresh lemon juice; Fresh cilantro or parsley, for garnish; Optional: 1/4 cup raisins or chopped dried apricots

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This Healthy 30-Minute Instant Pot Moroccan Chicken is a warm, flavorful dish infused with bold spices, tender chicken, and hearty vegetables. It’s the kind of recipe I turn to when I want something healthy, satisfying, and quick. Thanks to the Instant Pot, I can build deep, aromatic flavors in just half an hour—with hardly any cleanup.

Why You’ll Love This Recipe

I love how this dish brings rich Moroccan spices to the table without a lot of fuss. It’s comforting and vibrant, but still light and nutritious. The Instant Pot makes it all so easy—I just throw everything in, press a button, and let the pressure cooker do its thing. It’s perfect for busy weeknights, meal prep, or when I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts (cut into chunks)
Olive oil
Onion (chopped)
Garlic (minced)
Fresh ginger (grated)
Carrots (sliced)
Sweet potato or butternut squash (cubed)
Chickpeas (drained and rinsed)
Diced tomatoes (canned or fresh)
Chicken broth or water
Ground cumin
Ground coriander
Ground cinnamon
Ground turmeric
Smoked paprika
Salt and black pepper
Fresh lemon juice
Fresh cilantro or parsley (for garnish)
Optional: raisins or chopped dried apricots for a touch of sweetness

Directions

I set the Instant Pot to sauté mode and heat a bit of olive oil.
I add the chopped onion, garlic, and ginger, cooking for 2–3 minutes until fragrant.
I stir in the spices—cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper—letting them toast for 30 seconds to wake up their flavor.
I add the chicken pieces and stir to coat them in the spices.
I layer in the carrots, sweet potatoes, chickpeas, and diced tomatoes. Then I pour in the broth to deglaze the pot, scraping up any brown bits at the bottom.
I lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Once the timer is up, I let the pressure release naturally for 5 minutes, then do a quick release.
I stir in the lemon juice and adjust seasoning if needed. I garnish with fresh herbs before serving.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep, 10 minutes to cook under pressure, and 10 minutes for sautéing and release—so I usually have it on the table in 30 minutes flat.

Variations

When I want to switch things up, I add green olives or preserved lemon for a briny twist. I’ve also tried it with quinoa or cauliflower rice instead of sweet potato to keep it low-carb. Sometimes I stir in a handful of spinach at the end to boost the greens. And when I want more heat, I add a pinch of cayenne or chili flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. This dish also freezes well—perfect for meal prep. I freeze it in individual portions and thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use either depending on what I have. Thighs are juicier and more forgiving in the Instant Pot, but breasts work just as well if I don’t overcook them.

Can I make this vegetarian?

Absolutely. I skip the chicken and add extra chickpeas or lentils. I’ve also added zucchini or bell peppers for more variety.

Do I need to peel the sweet potatoes?

I usually peel them for a smoother texture, but if they’re organic and well-scrubbed, I sometimes leave the skin on for extra fiber.

What should I serve this with?

I love it over couscous, rice, or quinoa. Sometimes I serve it with warm flatbread to soak up the sauce.

Can I double the recipe?

Yes, I double it in the Instant Pot without changing the cook time. I just make sure not to fill past the max line, especially with ingredients like chickpeas and tomatoes that foam.

Conclusion

This Healthy 30-Minute Instant Pot Moroccan Chicken is one of those magical recipes that feels like I spent hours in the kitchen—but really didn’t. It’s full of nourishing ingredients, bold spices, and comforting textures, all made easy with the pressure cooker. I come back to this recipe again and again for wholesome, fuss-free flavor that always satisfies.