Instant Pot Moroccan Chicken Food

INSTANT POT® MOROCCAN CHICKEN TAGINE

Steps:

• Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
• Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
• Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

INSTANT POT® MOROCCAN CHICKEN

Steps:

• Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.

HEALTHY 30-MINUTE INSTANT POT MOROCCAN CHICKEN

Steps:

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on all sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• Add chicken to Instant Pot and sauté until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Stir in garlic, onions, and ginger. Sauté for 2 minutes, stirring slowly.
• Mix in the quinoa (or couscous), dried cherries (or dried apricots), chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the pressure release valve is in SEALING.
• Press POULTRY (or Manual) and set time to 10 minutes.
• Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure (this can take up to 10 minutes), the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
• Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
• Chicken is done when a thermometer inserted into the meat registers 165° F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.