Instant Pot Moroccan Chicken

Step 1

In a small bowl, mix the spices: smoked paprika, turmeric, cumin, salt, and pepper.

Step 2

Pat dry the meat and coat with the spice rub evenly on all sides. Set aside.

Step 3

Press SAUTE mode on the Instant Pot.

Step 4

Add 2 tablespoons of olive oil to the bottom of the Instant Pot inner pot.

Step 5

Sauté the chicken skin side down until golden and a bit browned. Flip over and continue cooking until again slightly browned. Remove from Instant Pot and set aside on a plate.

Step 6

Add remaining olive oil to the bottom of the pot.

Step 7

Next, add the garlic, diced onion, and ginger. Sauté for 2 minutes, stirring.

Step 8

Mix in the quinoa, dried fruits, chickpeas, chicken broth, and after that add the browned chicken on top.

Step 9

Close the Instant Pot lid and on older models make sure the pressure release valve is in the SEALING position.

Step 10

Press Manual and set the timer to 10 minutes on High Pressure.

Step 11

When the 10 minutes are up, carefully turn the knob to VENTING in order to Quick Release the pressure.

Step 12

Once the steam stops being released press CANCEL and carefully open the lid.

Step 13

Chicken is done when a thermometer inserted into the meat registers 165° F.

Step 14

Serve the chicken with the quinoa mix and garnish with fresh cilantro.