Instant Pot® Moroccan Chicken

This recipe calls for minimal ingredients, and is fast to make. If you can't find Moroccan seasoning, feel free to make your own, but the taste may be different. I prefer the Savory Spice Shop® Tan Tan Moroccan seasoning. I've learned some Instant Pots® can throw a 'burn notice' but this did not happen for me. If you experience a burn notice, add 2 tablespoons more broth.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 423 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup chicken broth
• 1 carrot, chopped
• 1 pound chicken tenders
• ½ small red onion, chopped
• 1 cup pearl (Israeli) couscous
• 2 tablespoons toasted almonds
• 1 tablespoon Moroccan spice rub
• ½ cup chickpeas, rinsed and drained

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.