If you're looking for a flavorful, healthy recipe, this 30-Minute Instant Pot Moroccan Chicken is a popular reader favorite!
If your family is like mine, you are constantly looking for one-pot meals that are healthy. Meals that don't take a lot of time in the kitchen, but are full of amazing flavor.
Enter my current fave recipe creation: the one-pot, 30-minute Instant Pot Moroccan Chicken meal. You guys, I am OBSESSED with this pressure cooker Moroccan chicken dish. It's packed with robust spices and flavors, and I hope you will love it, too!
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- One pot, 30-minute meals = dinner bliss!
- 🍗 Healthy Instant Pot Moroccan chicken
- 🫙 Traditional Moroccan spices
- How to make Moroccan Chicken in an Instant Pot or Ninja Foodi pressure cooker
- 👩🏻🍳 Recipe FAQs
- 🔥 How to Avoid the Burn Notice
- 🍽 What to serve with Moroccan Chicken
- 🥂 What wine pairs with Moroccan chicken?
- 🥘 More Comfort Food Dinner Recipes
- Healthy 30-Minute Instant Pot Moroccan Chicken
- Pin it:
One pot, 30-minute meals = dinner bliss!
If you follow me on Instagram or subscribe to my weekly Food, Wine, and Travel Bliss newsletter, you know that I love both my 8-quart Instant Pot and 8-Quart Ninja Foodi Deluxe. I use my multi-cookers every single day.
Electric pressure cookers like the Instant Pot and the Ninja Foodi are just perfect for creating nutritious dishes like this that are packed with big flavors!
I LOVE one-pot wonder meals, and the multicooker - AKA the Ninja Foodi and the Instant Pot - makes it all so fast and simple to feed the family healthy meals.
🍗 Healthy Instant Pot Moroccan chicken
I LOVE this Instant Pot Moroccan Chicken recipe so much.
The chicken is so flavorful and moist, and the quinoa turns out just as yummy and fluffy. And best of all, it takes just around 30 minutes from start to finish, all in ONE pot. Less to clean up, and more to enjoy!
The most delicious recipes start with high quality, fresh ingredients.
For this recipe, I find it's best to to use boneless, skinless chicken thighs or bone-in, skin-on chicken thighs. They tend to be juicier, meatier, and absorb more of the delicious Moroccan spice flavors than chicken breasts.
🫙 Traditional Moroccan spices
This calls for a blend of traditional Moroccan spices:
- paprika
- turmeric
- cumin
- kosher salt and pepper.
The measurements in the recipe make enough to cover a pound and a half of chicken, so feel free to adjust the amount of spices if you use less or more chicken.
How to make Moroccan Chicken in an Instant Pot or Ninja Foodi pressure cooker
Making Moroccan chicken in the Instant Pot electric pressure cooker or Ninja Foodi multi-cooker couldn't be easier.
Season the chicken and then give it a quick sauté on both sides in the pot.
Then the chicken is set aside while you sauté the garlic, ginger, and onions.
After that, add the quinoa, dried cherries, and chickpeas into the Instant Pot. Pour in the chicken broth.
Side note: I like the flavor of dried cherries in this recipe, but you could also use dates, raisins, or even dried apricot.
Close the lid, make sure the vent is on SEALING, then set the dials to POULTRY and set the time to 10 minutes. It takes a few minutes for the Instant Pot to reach pressure. Once it does, it will start counting down. Once it stops counting down from 10, very carefully turn the knob to VENTING and Quick Release.
Safety tip: I use tongs whenever I turn the pressure release valve knob; you could use a wooden spoon or super thick oven mitts.
After a few minutes, the Instant Pot pin will go down all the way indicating all pressure has been released. That's when you know it's safe to open the lid. At this point, your beautiful Moroccan chicken dish should be done!
You can use a meat thermometer to double check the doneness of the chicken. If it's at 165°F degrees, then your chicken is ready to go!
👩🏻🍳 Recipe FAQs
Try dried apricots or golden raisins. Both have been tried by readers with much reported success.
Yes - but please read these cooking tips first!
In fact, the updated recipe photos you see in this post were taken one of the times I substituted Israeli couscous for quinoa -- with great success! I offer this substitution with the caveat that you must realize it is a different type of grain and you'll likely need to adjust accordingly.
I usually make this dish with couscous in my Ninja Foodi XL 8-Quart Deluxe 9-in-1 pressure cooker.
1: I use *slightly less* couscous than the amount of quinoa that the recipe calls for -- try ¾ cup instead of one cup.
2: Make sure you are using a dry measuring cup for dry ingredients, and a liquid measuring cup when measuring the chicken broth.
3: Try using one pound of chicken - not a pound and a half.
I have made this several times now with regular couscous and with larger Israeli couscous and I have NEVER once received a BURN notice.
You can use the same weight of chicken breasts instead of chicken thighs. Many readers have used chicken breasts instead with much reported success. However, I would be careful of this kind of substitution because much depends on the thickness and weight of your chicken breasts. You may need to adjust cooking time. I find the recipe works beautifully (and quite frankly, tastes better!) using either the skin-on, bone-in chicken thighs or boneless, skinless chicken thighs, as stated in the recipe.
🔥 How to Avoid the Burn Notice
I have made this recipe several times over the years, and have not received a burn notice. However, if you do get one, it can be for one or more of several different reasons:
1. Not enough liquid. Try adding more liquid. Sometimes when you make substitutions, depending on the exact brand of ingredient you are using, it may actually expand and take up more room than the original ingredient in the recipe, therefore soaking up more of the liquid during pressure cook time. This can lead to the Burn notice.
2. It could be the order in which you are layering ingredients. If you're putting in ingredients in any order other than what the recipe calls for, it could possibly lead to the dreaded Burn notice.
3. There are bits of food on the bottom of the pot when you start pressure cooking. Remember to deglaze before pressure cooking: scrape the bottom of the pot with a wooden spoon after you add liquid and before you start pressure cooking. The Instant Pot is way more sensitive to this than the Ninja Foodi, so be sure to scrape up Every. Single. Bit. of browning at the bottom of the pot.
4. Your sealing ring may be allowing steam to escape, which can cause the IP to overheat. Same if your pressure valve isn't 100% in the Seal position.
There are a few other reasons you might be getting a burn notice, but those are the most common.
🍽 What to serve with Moroccan Chicken
🥂 What wine pairs with Moroccan chicken?
The bold robust spices of this healthy recipe call for being paired with a bright, dry white wine. A dry Riesling would be lovely with this dish, as would a dry Roussane from Southern France.
🥘 More Comfort Food Dinner Recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Healthy 30-Minute Instant Pot Moroccan Chicken
Ingredients
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ pounds chicken thighs (6 thighs) boneless & skinless, or skin-on & bone-in
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 teaspoon ginger, minced
- 1 cup uncooked quinoa
- 1 can (14.5 ounce) chickpeas, rinsed and drained
- ½ cup dried cherries
- 1 ½ cups chicken broth
- optional: finely chopped cilantro leaves or parsley leaves
Instructions
- In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
- Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
- Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
- Press SAUTE mode on the Instant Pot.
- Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
- Add remaining 1 tablespoon olive oil to the bottom of the pot.
- Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
- Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
- Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
- Press POULTRY (or Manual) and set time to 10 minutes.
- Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
- Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
- Chicken is done when a thermometer inserted into the meat registers 165° F.
- Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
Video
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Do you love healthy one-pot meals? What type of recipes do you like to search for at the beginning of a new year?
This post was originally published on January 11, 2018. It was updated and republished on December 20, 2020 with new photos and more helpful information to help you make this delicious Moroccan chicken recipe.
Marlynn Richardson says
Hello! My husband (a very picky eater and never cooks) sent me this recipe today and I couldn’t say no to him adventuring outside the box. I was skeptical myself and I am so glad I gave him the dinner reigns for the night, This was by far the best meal he has ever made me. I then sent it to my mom so she can try it one night as well. She texted back and noticed we have the same name. I wanted to introduce myself because I have never met a person with our unique name! I have looked over your recipes and definitely will be trying more!!
Marlynn Jayme Schotland says
Hi Marlynn! It's so fun to meet someone else with the same name! :) I am SO glad that you enjoyed this Instant Pot recipe! Thank you very much for stopping by and trying more recipes -- let me know if you ever have any questions in the comments of any recipes. Thanks! :-)
Emma says
I looks delicious! Best of all it's easy. I don't know what I would do without my Instant Pot. It has saved me so many times when everything just gets too busy.
Katie says
Looks amazing! I am also confused about the cook one. I have been using my IP for several months, but have never heard of bringing something to pressure and then turning to vent before the cook time is over. Did I misread that? Do I cook for 10 minutes and THEN do quick release? Or as soon as it comes to pressure, I vent and quick release? Thanks
Marlynn Jayme Schotland says
Hi Katie! Cook for 10 minutes, then quick release. Sorry for any confusion.
LAURA says
THANK YOU!!
Laura. says
Quick question on nutritional info. What’s the serving. Size and do you have the nutritional breakdown?
Marlynn Jayme Schotland says
Hi Laura! I just updated the recipe with the serving size (it serves about 4 people) and nutrition info. Hope that helps!
Irina says
Question: do you actually let it cook for 10 minutes after pressure had built or cancel as soon as it reaches pressure?
Marlynn Jayme Schotland says
Hi Irina! Yes - it cooks for about 10 minutes after pressure has built up. Hope that helps!
Brandon says
I made this tonight with a few changes. Didn't use the dried cherries as I didn't have any and kidney beans instead of chick peas for the same reason.
A couple edits I'd suggest making on your post. Your done temp for the chicken reads 365, and I'm guessing it's supposed to read 165. Also, my pin never went down, so giving an exact time for when to press cancel would be nice.
**I just picked up my Instant Pot yesterday, and this was my first meal that I made. Thanks for a good first impression!
Marlynn Jayme Schotland says
Glad it turned out for your first time using the IP - thanks so much for trying the recipe! Thanks for catching the 365 - it is 165, and I just updated the recipe. There isn't an exact time for the cancel however - it's whenever all steam has been released (you no longer hear or see steam coming out from the quick release function) and when the float valve pin has gone down. Your float valve pin **should** go down, however, as that's the main indication that it's ok to press cancel and open the lid... if it stays up above the lid surface top level, even after all steam has been released, it might indicate a faulty IP. :( Thanks again, Brandon, and I hope you continue to use and enjoy your Instant Pot!
Joan says
Sounds great! Making this tomorrow evening. Do you drain the chick peas?
Marlynn Jayme Schotland says
Hi Joan! Just saw your comment. Yes - drain the can of chickpeas. I wasn't picky about straining out the liquid entirely, I would just open up the can and strain out the main bulk of liquid, then dump the rest of the can contents into the pot. Thanks!
Sarah Camille says
I have been looking for a quinoa recipe to make in the slow cooker and this looks so good! The flavors sound delicious! Can't wait to try it out. :-)
Marlynn | UrbanBlissLife says
Thanks, Sarah! Let me know if you like it!
All She Things says
I love quinoa! I have been looking for some instant pot recipes and what better than this :)
Marlynn | UrbanBlissLife says
Yay! I'm glad I could help!
Erin @ Platings and Pairings says
Yay for more Instant Pot recipes!!! I'm cooking with mine as we speak and keep contemplating buying 2 I use it so much! This looks so delicious Marlynn - I'm going to have to add it to the list for sure!
Marlynn | UrbanBlissLife says
It would be super handy to have 2! Thanks so much, Erin!
Eva says
I'm getting more and more tempted each day to get myself and IP, this dish looks delicious! I love the smoky/sweet/spicy flavors of Moroccan food, and this looks like a great hearty winter dinner.
Marlynn | UrbanBlissLife says
They're definitely worth it! Thanks, Eva!
Patrick says
Can I double this recipe in my 6 at. Instant pot. Have made this many times but have 8 people to make it for.
Holly Lasha says
Oooh...yummy! I will have to try this one:)
Marlynn | UrbanBlissLife says
Thanks, Holly!
Mary says
Woah, this looks right up my alley! Gahhh, I need to stop reading your posts, otherwise I'm going to be on Amazon in the morning ordering myself an Instant Pot. I already mentioned to my husband tonight about my desire for one, and he said, "Nooooooo! It's the anti-smoker!" (meaning opposite of low and slow) Haha it's so true ;)
Marlynn | UrbanBlissLife says
LOL! I'll win you over ;)
andrea says
I have been on the fence about buying an Instant Pot but if I can cook like this call me won over!
Marlynn | UrbanBlissLife says
I was, too! I'm loving mine now!
AndrewVC says
I bought the Instant Pot on Amazon Prime Day and couldn't wait to try a lot of recipes. My partner and I were in Morocco in February so we knew this would be a great thing to cook. I found your recipe via Google. We brought the Ras el Hanout spice(s) back with us so I didn't use the spices listed here (it can contain up to twenty different spices mixed together!). However, I needed to know the proportions so I used about 3 tsps. I marinated the chicken in the spices with some olive oil and 1 quartered lemon, including all the zest from the one lemon. Authentic Moroccan tagine uses preserved lemons, which we don't have so we added a tsp of capers to the cooking process. I also added a tsp of turmeric and harissa to add some heat. And substituted raisins.
So after marinating, I followed your sautee instructions and let it cook for 11 minutes (rather than 10.
It came out perfectly! My partner said it was better than half the tagines we ate in Morocco. (We only had about four tagine meals.) He wants it again, every week!
Thanks for a fantastic recipe and I know your spice listing is for people who can use what's in their cabinet but since we have the real thing, it only gets better. I will be making this again as soon as I can!
Kelsey says
This looks delicious! I love my InstantPot and am always looking for new healthy recipes to use it for.
Marlynn | UrbanBlissLife says
I've been posting a lot, so keep an eye out! Thanks! :)