Name: Easy Instant Pot Moroccan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 1/2 lbs chicken thighs (skin-on & bone-in or boneless & skinless); 1 teaspoon smoked paprika; 1 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 tablespoons olive oil, divided; 3 cloves garlic, minced; 1 yellow onion, finely diced; 1 teaspoon fresh ginger, minced; 1 cup uncooked quinoa (or couscous as a substitute); 1 can (14.5 ounces) chickpeas, rinsed and drained; 1/2 cup dried cherries, raisins, or apricots; 1 1/2 cups chicken broth

Jump to Recipe· 4.2 from 65 reviews

If you have a craving for bold flavors with minimal fuss, this Easy Instant Pot Moroccan Chicken Recipe is an absolute game-changer. Juicy, tender chicken thighs infused with warm spices, tender quinoa soaked in aromatic broth, and the sweetness of dried fruit make every bite a delight. The Instant Pot makes it all come together quickly, perfect for busy weeknights when you want something exotic but easy. You’ll love how the brilliant combination of spices, textures, and colors creates a dish that feels both comforting and special.

Ingredients You’ll Need

The image shows five raw chicken thighs with pale pink skin placed in two rows on a light wooden board, garnished with green parsley leaves in the middle and bottom. Around the board are small clear glass bowls with various ingredients: beige quinoa grains in the top left, dark red dried cranberries next to it, a pale yellow-green herb and spice mix in a larger bowl to the right, beige chickpeas in a bowl below the large bowl, and a golden-yellow oil in a small bowl at the bottom right. Below the wooden board are tiny bowls with bright red paprika, yellow turmeric, brown cumin, finely minced yellow garlic, white salt, and black pepper. At the top right corner is half of a yellow onion with brown skin next to a folded orange, yellow, and red checkered kitchen cloth. All items are on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These simple ingredients come together effortlessly but deliver a complex, exotic flavor. Each plays a vital role, whether it’s the vibrant spices, hearty protein, or sweet contrast of dried fruit that adds depth and excitement to the dish.

Chicken thighs (1 1/2 lbs): Skin-on and bone-in for extra flavor, or boneless and skinless if you prefer a leaner option.
Smoked paprika (1 tsp): Adds a smoky depth that brings warmth and color to the dish.
Turmeric (1 tsp): Infuses a beautiful golden hue and earthy notes.
Ground cumin (1/2 tsp): Gives a subtle nutty, peppery undertone classic to Moroccan cuisine.
Kosher salt (1/2 tsp): Enhances every flavor layer perfectly without overpowering.
Black pepper (1/4 tsp): Adds a mild heat and complexity.
Olive oil (4 tbsp, divided): For searing and building the aromatic base of the dish.
Garlic (3 cloves, minced): Bright and pungent, it awakens the senses.
Yellow onion (1, finely diced): Brings sweetness and texture.
Fresh ginger (1 tsp, minced): Adds a fresh zing that balances the spices.
Uncooked quinoa (1 cup): A protein-rich grain with a fluffy texture that absorbs all the flavors.
Chickpeas (1 can, rinsed & drained): Gives earthy heartiness and a creamy texture.
Dried cherries, raisins, or apricots (1/2 cup): Offers bursts of natural sweetness that contrast the savory spices.
Chicken broth (1 1/2 cups): The luscious liquid that melds the ingredients into a cohesive, comforting meal.

How to Make Easy Instant Pot Moroccan Chicken Recipe

Step 1: Prepare the Spices and Chicken

First, combine the smoked paprika, turmeric, cumin, kosher salt, and black pepper in a small bowl—this spice blend is what gives the dish its authentic Moroccan flair. Pat your chicken thighs dry with paper towels, then rub the spice mixture evenly over every piece. Don’t rush this step; coating the chicken well means every bite will have those beautiful layers of flavor.

Step 2: Sear the Chicken

Turn on the Instant Pot to “Sauté” mode and heat 2 tablespoons of olive oil. Once shimmering, carefully place the chicken skin-side down (if using skin-on) and cook until it’s golden and slightly browned—this takes about 3 to 4 minutes. Flip the chicken over and brown the other side briefly before transferring the pieces to a plate. This searing step locks in juices and creates a fantastic crust.

Step 3: Build the Aromatic Base

Add the remaining 2 tablespoons of olive oil to the pot and toss in the minced garlic, diced onion, and fresh ginger. Sauté for about 2 minutes, stirring often. This quick sauteing releases their fragrance and develops the flavor foundation your chicken and quinoa will absorb.

Step 4: Layer the Quinoa Mixture and Return Chicken

Sprinkle the uncooked quinoa into the pot, mix gently with the sautéed aromatics, then add the chickpeas and dried fruit of your choice. Pour in the chicken broth to hydrate the quinoa and add savory depth. Finally, nestle the browned chicken thighs on top, making sure they’re partially submerged for even cooking.

Step 5: Pressure Cook to Perfection

Secure the Instant Pot lid and ensure the pressure release valve is set to sealing. Select “Manual” or “Pressure Cook” mode and set the timer for 10 minutes on high pressure. Once the cooking time is done, perform a quick release by carefully turning the valve to venting. When the steam stops and it’s safe to open the lid, cancel the cooking mode and check the chicken’s internal temperature—it should read 165°F for safe consumption.

How to Serve Easy Instant Pot Moroccan Chicken Recipe

Inside a black and silver pressure cooker, there are four pieces of golden brown chicken thighs with crispy skin placed on top of a bed of cooked quinoa. The quinoa is fluffy and mixed with light beige chickpeas and small dark red dried cranberries. Tiny green parsley leaves are scattered over the top, adding a fresh touch. The inside of the cooker has a shiny metal texture, and the whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are key to lifting Moroccan dishes to the next level. Sprinkle chopped fresh cilantro or parsley over the dish just before serving for a pop of vibrant green, brightening both flavor and presentation. A scatter of toasted slivered almonds also adds welcome crunch and a nutty contrast.

Side Dishes

This Easy Instant Pot Moroccan Chicken Recipe shines as a complete meal on its own, but pairing it with a light cucumber and yogurt salad or warm pita bread can complement the dish beautifully. The cool creaminess of a yogurt sauce balances the spices perfectly.

Creative Ways to Present

For a festive occasion, serve the chicken and quinoa on a large, colorful platter surrounded by wedges of lemon or orange and additional dried fruit. Setting the table with bold textiles and Moroccan-inspired dishware can transport your guests to another world. For weeknights, simply plate it in beautiful bowls and top with a dollop of Greek yogurt for an inviting comfort meal.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more once rested, making for an even tastier next-day meal. Just be sure to cool it to room temperature before refrigerating.

Freezing

If you want to freeze this Easy Instant Pot Moroccan Chicken Recipe, portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor retention.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to maintain moisture. Heat just until warmed through to keep the chicken tender and the quinoa fluffy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful with this cooking method. If using breasts, be careful not to overcook them during pressure release.

What if I don’t have quinoa? Can I use couscous?

Absolutely! Couscous is a traditional Moroccan grain and works wonderfully here. Just be aware it cooks much faster, so you’ll want to add it after pressure cooking and let it steam separately.

Can I make this recipe vegan?

To make a vegan version, swap the chicken for hearty vegetables like cauliflower florets and extra chickpeas or tofu. Use vegetable broth instead of chicken broth for full flavor.

Is there a substitute for dried cherries?

Yes, raisins, dried apricots, or even dried figs can replace cherries perfectly. Each one brings a slightly different sweetness, so choose what you love.

Do I need to soak the quinoa before cooking?

No need to soak the quinoa ahead of time when cooking in the Instant Pot. The pressure cooking process hydrates and cooks it perfectly in this recipe.

Final Thoughts

This Easy Instant Pot Moroccan Chicken Recipe truly blends vibrant flavors, wholesome ingredients, and speedy preparation into one unforgettable meal. It’s the kind of recipe you’ll want to come back to again and again whenever you need something cozy yet exciting on your dinner table. Give it a try and enjoy the comforting, fragrant journey it takes your taste buds on—you’ll be so glad you did.