Instant Pot Moroccan Chicken
Is chicken boring? Not this chicken! Once you try it you won’t stop thinking about it! Grab your Instant Pot and add a delicious spice blend, tomatoes and chicken breasts and have a recipe that’s perfect for dinner or meal prep! Just 10 minutes in the pressure cooker for the best and most flavorful moroccan chicken.
Why should you make this Moroccan Chicken recipe?
It’s quick and easy to make in the Instant Pot! Less than 10 minutes of hands on prep time means you can have a delicious meal with not a lot of effort.
It’s a delicious wholesome and healthy dish with no added oils or fats! It’s simply boneless chicken breasts cooked in tomatoes and spices.
It’s juicy and full of so much flavor. The Instant Pot seals in the juices and the spices cook into the chicken for more flavor than you could imagine from plain grilled chicken breasts.
It’s versatile and can be served with many different sides to create a complete meal.
What is Moroccan Chicken?
Moroccan cuisine includes a wide variety of fruits, veggies, spices and meats. This dish utilizes some of the most common spices found in Moroccan influenced dishes including cumin and turmeric.
While using a pressure cooker is not a traditional cooking method for this dish, I love to adapt recipes by utilizing the flavor inspired influence of various cuisines and adapting to cooking methods for busy lifestyles. I never claim any dish to be authentic, but rather inspired and attainable.
Tips for making Moroccan Chicken in the Instant Pot:
- You can use fresh or frozen boneless chicken breasts. If frozen and chopped, add 2 minutes to the cooking time, if frozen and whole add 4 minutes.
- Don’t drain the liquid from the tomatoes, it will be needed in order to have enough liquid to pressurize the Instant Pot.
- This can be made in a 3 quart or a 6 quart pressure cooker.
- To save time when making this dish regularly you can quadruple the spices and save them in an air tight jar.
Can I freeze this meal?
Yes! You can add all raw ingredients to a zipper bag or container and freeze for cooking later. (I love these containers for freezing meals for the Instant Pot)
If cooked, you can freeze leftovers in an airtight container.
What spices will I need to make this recipe?
You will need several spices for this recipe but most are readily found at most supermarkets. I have also linked all of the spices in the recipe to Amazon if you’d prefer to order them instead.
How should I serve Moroccan Chicken?
I find with the sauce and spices, that moroccan chicken is best served over rice, quinoa or couscous. Sautéed or steamed veggies make a simple and delicious side dish.
Is this a good meal prep recipe?
Yes! This is one of my favorite dishes to make up ahead of time and serve throughout the week. This is the main ingredient in my Meal Prep Moroccan Chicken Bowls.
I love serving it up with quinoa, yogurt sauce and cucumber salad!
If you make this recipe or have questions, I’d love to hear from you! Drop a comment (and a rating) below and I’ll get back to you as fast as I can!
Instant Pot Moroccan Chicken
Equipment
Ingredients
- 2 pounds chicken breasts chopped
- 28 oz canned fire roasted diced tomatoes
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 teaspoon allspice
Instructions
- Add all ingredients to pressure cooker and stir to combine
- Cover and set lid to seal
- Set to high pressure for 8 minutes
- Timer will start counting down to 8 minutes once the pot comes to pressure (this could take 10-15 mintues)
- Once complete the timer will start counting up for the natural pressure release time, allow for 10 minutes natural pressure release, then turn valve to release to release any remaining pressure
- Once the pin drops on it's own, you can open the pot. Stir to combine!
Notes
- You can use fresh or frozen boneless chicken breasts. If frozen and chopped, add 2 minutes to the cooking time, if frozen and whole add 4 minutes.
- Don’t drain the liquid from the tomatoes, it will be needed in order to have enough liquid to pressurize the Instant Pot.
- This can be made in a 3 quart or a 6 quart pressure cooker.
- To save time when making this dish regularly you can quadruple the spices and save them in an air tight jar.
- You can add all raw ingredients to a zipper bag or container and freeze for cooking later. (I love these containers for freezing meals for the Instant Pot)
- If cooked, you can freeze leftovers in an airtight container.
Made this the other night in our pressure cooker and hubby loved it so much he had 3 servings with rice.
This was SO easy and flavorful! I added a cup of dried apricots and a slice or 3 of lemon. Definitely keeping this recipe! Serve with couscous and toasted almonds and a salad with aMoroccan twist. Yumm…
Thanks Ann! I love the additions you made and I’m so glad you enjoyed the recipe!
Can this be made in a slow cooker/crock pot? If so for how long?
Yes! Here is my slow cooker version of the recipe.