Step 1

Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat free) in this recipe. Do not substitute regular couscous in this dish, as it requires a different cooking method and will not work in this recipe.

Step 2

Combine fenugreek, salt, pepper, and cardamom in bowl. Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add chicken and 1 teaspoon spice mixture and cook, breaking up any large chicken pieces with wooden spoon, until no longer pink, 5 to 7 minutes. Using slotted spoon, transfer chicken to separate bowl.

Step 3

Add onion, fennel pieces, and remaining 2 tablespoons oil to fat left in pot and cook, using highest sauté function, until vegetables are softened, 6 to 8 minutes. Add couscous and cook, stirring frequently, until lightly browned, about 3 minutes. Stir in garlic and remaining spice mixture and cook until fragrant, about 1 minute.

Step 4

Stir in broth, scraping up any browned bits. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 5

Stir in red peppers and chicken and any accumulated juices. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with walnuts, parsley, and fennel fronds, and drizzle with extra oil. Serve.