Are you craving a flavorful dinner that feels like it’s been simmering for hours—but actually comes together in a flash? Let me share one of my go-to comfort meals: Instant Pot Moroccan Chicken. This dish has saved me more nights than I can count—especially when I want something soul-warming, vibrant, and just a little bit special, without hovering over the stove for hours.
With your Instant Pot doing the heavy lifting, this Instant Pot Moroccan Chicken recipe infuses tender chicken with the signature warmth of Moroccan spices—think cinnamon, cumin, and ginger—alongside sweet dried apricots and briny olives that add beautiful contrast. It’s a dish that always reminds me of the cozy, spice-scented meals I used to dream of cooking on slow weekends... except now, I can make it on a Tuesday night.
Whether you’re cooking for your family or hosting friends, this Instant Pot Moroccan Chicken delivers comforting North African flavors with a fuss-free method. The result? A deeply satisfying meal that tastes like it came straight from a tagine pot in a Moroccan souk—thanks to your trusty Instant Pot. Try it once, and you’ll find yourself coming back to this Instant Pot Moroccan Chicken every time you need something both hearty and exotic.
Why You'll Love This Instant Pot Moroccan Chicken Recipe
This Instant Pot Moroccan Chicken isn't just dinner—it's an experience that fills your home with warmth, comfort, and the rich soul of North African cooking. The moment those spices hit the pot, your kitchen transforms into a fragrant haven. It's one of those meals where people walk in asking, “What is that amazing smell?” From the golden chicken to the sweet, soft apricots and the bold, briny olives—every bite of this dish hits a perfect harmony of flavor.
What makes this version of Instant Pot Moroccan Chicken so special to me is how it brings the magic of traditional Moroccan tagine into my everyday routine. I used to think you had to spend hours slow-cooking to get that depth of flavor, but the Instant Pot proves otherwise. It creates a sealed, steamy environment where the spices bloom beautifully and the chicken turns meltingly tender in a fraction of the time—no babysitting required.
Even better? This Instant Pot Moroccan Chicken happens to be a natural fit for a Mediterranean-style diet. It’s built around wholesome ingredients—lean chicken, heart-healthy olive oil, antioxidant-rich spices, and plenty of veggies if you’d like to add them. It’s the kind of recipe I turn to when I want something nourishing and flavorful that still feels like a treat.
Trust me, once you make this Instant Pot Moroccan Chicken, it’ll become one of your weeknight staples too.
Jump to:
- Ingredients
- Instructions
- Recipe Variations & Substitutions
- Storage and Make-Ahead Tips
- The Secret Step That Transformed My Instant Pot Moroccan Chicken (And Why I’ll Never Skip It Again)
- FAQ
- Wrap Up Your Weeknight with Flavor: Why This Instant Pot Moroccan Chicken Deserves a Spot in Your Regular Rotation
- Related
- Pairing
- Instant Pot Moroccan Chicken Recipe
Ingredients
For the Moroccan Spice Blend:
- Ground cumin
- Ground coriander
- Ground cinnamon
- Paprika (sweet or smoked)
- Ground ginger
- Turmeric
- Cayenne pepper (adjust to taste)
- (Or substitute with 2 tablespoons ras el hanout spice blend)
For the Chicken Stew:
- Boneless, skinless chicken thighs, cut into 2-inch pieces
- Olive oil
- Onion, diced
- Garlic cloves, minced
- Fresh ginger, grated
- Chicken broth
- Diced tomatoes
- Chickpeas, drained and rinsed
- Dried apricots, chopped
- Green olives, pitted
- Honey
- Preserved lemon, rinsed and chopped (or zest of 1 lemon)
- Harissa paste (optional, adjust to taste)
- Salt and pepper, to taste
- Fresh cilantro and mint for garnish
For Serving:
- Couscous or rice
- Greek yogurt
- Sliced almonds
- Additional fresh herbs
See recipe card for quantities.
Instructions
Prepare the Spice Blend and Sauté Ingredients
- Combine all spice blend ingredients in a small bowl and mix well. This aromatic mixture is the heart of your Moroccan chicken flavor.
- Set your Instant Pot to Sauté mode and add the olive oil.
- Season the chicken pieces with salt and pepper, then add them to the pot in batches to avoid overcrowding.
- Brown the chicken for 2-3 minutes per side until golden. Remove and set aside.
- In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the prepared spice blend and stir continuously for about 30 seconds to toast the spices and release their essential oils.
Build the Stew
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits (this prevents the "burn" notice).
- Add the diced tomatoes, chickpeas, chopped apricots, olives, honey, preserved lemon or lemon zest, and harissa paste (if using).
- Return the browned chicken to the pot and stir gently to combine all ingredients.
Pressure Cook
- Close the Instant Pot lid and set the valve to the sealing position.
- Select Manual/Pressure Cook and set the timer for 12 minutes on high pressure.
- Once the cooking cycle completes, allow for a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Finish and Serve Your Instant Pot Moroccan Chicken
- Open the lid away from your face to avoid steam burns.
- If you prefer a thicker sauce, select the Sauté function again and simmer for 5-10 minutes until reduced to your liking.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and mint before serving over couscous or rice.
- Add a dollop of Greek yogurt and sprinkle with sliced almonds for extra texture and flavor.
- Step 1: Prepare the Spice Blend and Sauté Ingredients
Spices mixed and chicken browned with onions, garlic, and ginger.
- Step 2: Build the Stew
Add broth, tomatoes, chickpeas, olives, apricots, and spices to the pot.
- Step 3: Pressure Cook
Seal and pressure cook for 12 minutes, then let release naturally.
- Step 4: Finish and Serve Your Instant Pot Moroccan Chicken
Simmer if needed, then garnish and serve over couscous or rice.
Hints and Tips for Perfect Instant Pot Moroccan Chicken
For the most authentic flavor, toast whole spices (cumin seeds, coriander seeds, cinnamon sticks) in a dry pan before grinding them yourself. The freshly ground spices will add incredible depth to your dish.
If you're sensitive to heat, start with half the amount of harissa paste and adjust to taste after cooking. You can always add more heat, but you can't take it away!
When browning the chicken, don't move the pieces too frequently. Let them develop a nice golden crust before flipping – this adds tremendous flavor to the final dish.
Dietary Benefits & Serving Suggestions for Instant Pot Moroccan Chicken
This Instant Pot Moroccan chicken is naturally gluten-free (when served without couscous) and packed with protein from both the chicken and chickpeas. The dish is rich in fiber, vitamins, and minerals from the vegetables and dried fruits.
For a complete Mediterranean-style meal, serve this chicken stew over fluffy couscous or rice to soak up the flavorful sauce. Add a simple side salad with cucumbers, tomatoes, and a lemon vinaigrette to brighten the meal.
For a low-carb option, serve over cauliflower rice or alongside roasted vegetables like zucchini and eggplant.
Recipe Variations & Substitutions
- Make it vegetarian: Skip the chicken and double the chickpeas. Add 2 cups of cubed butternut squash or sweet potatoes for heartiness.
- Switch up the protein: Use lamb shoulder cut into chunks for an equally authentic variation. Adjust cooking time to 25 minutes for lamb.
- Fruit variations: Replace apricots with prunes, golden raisins, or chopped dates for different sweet notes.
- Spice adjustments: For a milder version, reduce the cayenne pepper and omit the harissa. For more heat, add a diced jalapeño with the onions.
- No preserved lemons? Use the zest and juice of one fresh lemon instead, though the flavor profile will be slightly different.
Storage and Make-Ahead Tips
This Instant Pot Moroccan chicken actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For freezing, cool the stew completely then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium-low heat or use the microwave, adding a splash of broth if needed to thin the sauce.
The Secret Step That Transformed My Instant Pot Moroccan Chicken (And Why I’ll Never Skip It Again)
Let me tell you a little story about the first time I made Instant Pot Moroccan Chicken—because if you’re anything like me, you might be tempted to skip the browning step to save time. I get it. Life is hectic. When you’ve got hungry mouths to feed or you’re just trying to pull together a quick dinner after a long day, even five extra minutes can feel like a stretch. I used to think that with a pressure cooker, it was okay to take shortcuts. After all, the whole point of an Instant Pot is speed, right?
But then one night, I decided to slow down just a bit. I had a little more time on my hands, and I thought, “What if I actually do what the recipe says and brown the chicken first?” So I did. I heated up the olive oil, placed those chicken thighs into the pot, and let them sear until golden. The smell alone—oh my goodness—was enough to stop me in my tracks. Suddenly, my kitchen smelled like a Moroccan spice market. There was this rich, toasty aroma coming from the pan as the chicken browned and the spices started to wake up. It felt like something special was happening.
Here’s the part I didn’t expect: when I took the chicken out and saw those brown bits stuck to the bottom of the pot—what chefs call “fond”—I almost wiped them out, thinking they were burned. But something told me to trust the process. I poured in the broth and watched as the fond melted away, releasing a swirl of deep flavor into the base of the sauce. That moment felt almost magical. It was like unlocking a hidden layer of richness that had been waiting there all along.
When the cooking was done and I took my first bite of that Instant Pot Moroccan Chicken, I knew I had stumbled onto something big. The chicken wasn’t just tender—it was deeply flavorful, infused with sweet and savory notes from the spices, apricots, and olives. And that sauce? It was bold, layered, and absolutely unforgettable. All because I’d taken a few extra minutes to brown the meat.
So if you’re wondering whether it’s really worth the time—yes. Yes, yes, yes. That simple step is where the flavor lives. The Instant Pot works wonders with moisture and tenderness, but the browning? That’s where the soul of the dish begins.
Now, whenever I make Instant Pot Moroccan Chicken—whether it’s for a quiet weeknight dinner or to impress friends at a weekend gathering—I always take the time to brown the chicken. It’s become my little ritual, a small act of love that makes all the difference. And every time I catch that first whiff of warm cinnamon, cumin, and garlic mingling in the air, I’m reminded why I’ll never skip it again.
FAQ
Why is my chicken rubbery in Instant Pot?
Rubbery chicken usually means it was either undercooked or overcooked. In the Instant Pot, timing is crucial—especially with lean cuts like chicken breast. Overcooking squeezes out moisture, making the meat tough. Stick with chicken thighs for more forgiving results, and always allow a natural pressure release for the best texture.
What spices to use for Moroccan chicken?
Moroccan chicken is known for its warm, fragrant spice blend. The essentials include cumin, coriander, cinnamon, paprika, turmeric, ginger, and a pinch of cayenne. You can also use a ras el hanout blend for a more traditional twist. These spices create the deep, aromatic flavor that defines authentic Moroccan dishes.
Can you overcook chicken in an Instant Pot?
Yes, chicken can be overcooked in an Instant Pot if the time or release method isn’t right. Overcooked chicken becomes dry or stringy, especially breast meat. Always follow recommended cooking times and let the pressure release naturally for a few minutes to prevent sudden moisture loss and preserve tenderness.
Should you brown chicken before putting in Instant Pot?
Absolutely! Browning adds flavor by creating caramelized bits (fond) that enrich the sauce when deglazed. It also improves texture and depth, making the final dish more complex. While not required, searing the chicken first is worth the extra few minutes—especially in recipes like Moroccan chicken that rely on layered flavor.
Wrap Up Your Weeknight with Flavor: Why This Instant Pot Moroccan Chicken Deserves a Spot in Your Regular Rotation
There’s something truly magical about how this Instant Pot Moroccan Chicken comes together—rich with spice, brimming with warmth, and surprisingly effortless. It’s the kind of recipe that feels like a culinary escape to Morocco, yet fits beautifully into a busy weeknight. Every time I make it, I’m reminded how just a few wholesome ingredients, a little spice, and the magic of the Instant Pot can create something unforgettable.
If you're on the hunt for more vibrant, comforting chicken recipes, don’t miss my Instant Pot Coconut Chicken Curry—creamy, bold, and packed with tropical flair—or go for something sweet and savory like Quick & Easy Instant Pot Chicken Teriyaki when you’re craving takeout-style comfort at home.
Whether you're exploring Moroccan-inspired recipes or just looking to upgrade your Instant Pot game, this Instant Pot Moroccan Chicken is a perfect place to start. I’d love to hear how yours turns out—feel free to share your own twists or serving ideas in the comments below. Happy cooking, friend!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Instant Pot Moroccan Chicken recipe:
Instant Pot Moroccan Chicken Recipe
Equipment
- 1 Instant Pot 6-quart or similar pressure cooker
- 1 Measuring Cups
- 1 Measuring spoons
- 1 Wooden Spoon For sautéing and stirring
- 1 Cutting board
- 1 Sharp knife For dicing vegetables and chicken
Ingredients
- 2 teaspoon Ground cumin
- 2 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 1 teaspoon Paprika Sweet or smoked
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper Adjust to taste
- 2 tablespoon Olive oil
- 2 lbs Chicken thighs Boneless, skinless, cut into chunks
- 1 Onion Large, diced
- 4 Garlic cloves Minced
- 1 tablespoon Fresh ginger Grated
- 1 cup Chicken broth Low sodium preferred
- 14 oz Diced tomatoes 1 can
- 15 oz Chickpeas Drained and rinsed
- 0.5 cup Dried apricots Chopped
- 0.5 cup Green olives Pitted
- 2 tablespoon Honey
- 1 Preserved lemon Rinsed and chopped (or zest of 1 lemon)
- 2 tablespoon Harissa paste Optional, adjust to taste
- Salt and pepper To taste
- Fresh cilantro For garnish
- Fresh mint For garnish
Instructions
- Deglaze pot with chicken broth.
- Sauté chicken in olive oil.
- Remove chicken, sauté onions.
- Add garlic, fresh ginger, and spices; toast briefly.
- Deglaze pot with chicken broth.
- Add diced tomatoes, chickpeas, apricots, olives, honey, preserved lemon, and harissa paste. Stir to combine.
- Return chicken to pot.
- Pressure cook on high for 12 minutes.
- Let naturally release for 10 minutes, then quick release.
- Optional: simmer on sauté mode to reduce sauce if desired.
- Garnish with cilantro and mint. Serve over couscous or rice.
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