Step 1

First cut off access fat on your chicken thighs and add them to a medium bowl along with the spices, onions, ginger, garlic, lemon juice, and olive oil. Refrigerate for 30 minutes or overnight.

Step 2

Then, turn your instant pot on saute. Once your pot is pre-heated, add 1 tbsp of olive oil. Once the oil is hot, add the chicken thighs and saute for 4 minutes. Do not move.

Step 3

Remove chicken thighs, turn off the Instant Pot, and set aside. Pour the chicken broth into the bowl to get all remaining juice and seasoning. Then add to the instant pot and scrape off all the brown bits from the bottom of the pot.

Step 4

Next, add the Instant Pot trivet, and place chicken thighs on top, with the seared side up. Pressure cook on high for 8 minutes and then turn off the Instant Pot and wait 5 minutes before releasing the steam. Remove the trivet with chicken thighs and set to the side.

Step 5

Add carrots and pressure cook on high for 1 minute, then quick release.

Step 6

Turn off the instant pot and add the olives, preserved lemons, and peas. Stir together and pour into a serving dish. Then add back in your chicken thighs, garnish with preserved lemon wedges and cilantro.