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Healthy 30-Minute Instant Pot Moroccan Chicken

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This Healthy 30-Minute Instant Pot Moroccan Chicken is a quick and flavorful pressure cooker meal filled with bold spices, tender chicken, and hearty vegetables. It’s gluten-free, dairy-free, and perfect for busy weeknights or meal prep. Warm, aromatic, and comforting—this Moroccan-inspired chicken stew is ready in just half an hour!

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

Instructions

  1. Set Instant Pot to sauté mode. Add olive oil and cook onion, garlic, and ginger for 2–3 minutes until fragrant.
  2. Add cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Toast spices for 30 seconds.
  3. Add chicken and stir to coat in the spices.
  4. Stir in carrots, sweet potatoes, chickpeas, and tomatoes. Pour in broth and deglaze the pot.
  5. Lock lid and set valve to sealing. Cook on high pressure for 10 minutes.
  6. Allow pressure to release naturally for 5 minutes, then quick release the rest.
  7. Stir in lemon juice and adjust seasoning. Garnish with cilantro or parsley before serving.

Notes

  • Add green olives or preserved lemon for a briny twist.
  • Swap sweet potatoes for cauliflower rice or quinoa to make it low-carb.
  • Stir in spinach or kale at the end for extra greens.
  • Add chili flakes or cayenne for a spicier version.
  • Make it vegetarian with extra chickpeas and veggies.

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