Savory Moroccan Chicken Cooked in an Instant Pot®

Step 1

Start by tossing the chicken in a tablespoon of olive oil and your Moroccan seasoning in a shallow dish so it’s nicely coated. Heat up your Instant Pot on the sauté setting, then add a tablespoon of olive oil and a bit of butter once it’s hot. Brown the chicken for about 3 to 5 minutes on each side, then take it out and set it aside to keep warm. Next, add the chopped onion, carrot, and garlic to the pot and cook until they soften, which should take around 5 minutes. Stir in the pearl couscous, broth, and chickpeas, mixing everything well. Turn off the sauté function, nestle the chicken back in on top, then close and lock the lid. Set the Instant Pot to high pressure for 5 minutes, keeping in mind it will take about 10 to 15 minutes to come up to pressure. When the cooking’s done, carefully release the pressure using the quick-release method. Once the lid is off, sprinkle some almonds over the chicken before serving.