Start the year off with fresh healthy recipes like this 30-Minute Instant Pot Moroccan Chicken and Quinoa!
If your family is like mine, you are constantly looking for one-pot meals that are healthy. Meals that don’t take a lot of time in the kitchen, but are full of amazing flavor.
Enter my current fave recipe creation: the one-pot, 30-minute Instant Pot Moroccan Chicken meal. You guys, I am OBSESSED with this dish. It’s packed with flavor, and I hope you will love it, too!
One Pot, 30-Minute Meals = Dinner Bliss!
If you follow me on Instagram or are part of my Food, Wine, and Travel Bliss Facebook Group, you know that I treated myself to an 8-quart Instant Pot this Christmas… and I haven’t been able to stop creating Instant Pot recipes ever since!
I LOVE one-pot wonder meals, and the Instant Pot makes it all so fast and simple to feed the family healthy meals.
Healthy Instant Pot Moroccan Chicken
The most delicious recipes start with quality ingredients.
I picked up a package of Foster Farms® Simply Raised Chicken with No Antibiotics Ever at my local Safeway grocery store. For this recipe, I love the chicken thigh fillets that are skinless and boneless, plus 100% natural and vegetarian fed. Bonus points that they are also grown in the Pacific NW and California. Shout out, West Coast chickens!
These thigh fillets have less fat than the skin-on chicken thighs, yet still turn out super tender and juicy. They also do an amazing job of soaking up the Moroccan spice blend in this recipe.
I use a blend of paprika (which I put in almost everything!), turmeric, cumin, salt and pepper.
The measurements in the recipe make enough to cover a pound and a half of chicken, so feel free to adjust the amount of spices if you use less or more chicken.
Making Moroccan Chicken in an Instant Pot
The seasoned chicken gets a quick sauté on both sides in the Instant Pot.
Then the chicken is set aside while you sauté the garlic, ginger, and onions.
After that, back into the Instant Pot goes the chicken, along with chicken broth, quinoa, chickpeas, and dried cherries.
Side note: I like the flavor of dried cherries in this recipe, but you could also use dates, raisins, or even dried apricot.
Close the lid, make sure the vent is on SEALING, then set the dials to POULTRY and 10 minutes. After the Instant Pot reaches pressure and stops counting down from 10, very carefully turn the knob to VENTING and Quick Release the rest of the time. I use tongs whenever I turn the IP knob; you could use a wooden spoon or super thick oven mitts.
After a few minutes, the Instant Pot pin will go down all the way indicating all pressure has been released, and then you know it’s safe to open the lid. At this point, your beautiful Moroccan chicken dish should be done! For me, this happens around when the display on the Instant Pot says “L0:04.”
You can use a meat thermometer to double check the doneness of the chicken. If it’s at 165 degrees, then your chicken is ready to go!
Healthy Instant Pot Moroccan Chicken Recipe
I LOVE this Instant Pot Moroccan Chicken recipe so much.
The chicken is so flavorful and moist, and the quinoa turns out just as yummy and fluffy. And best of all, it takes just around 30 minutes from start to finish, all in ONE pot. Less to clean up, and more to enjoy!
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil divided
- 1.5 lbs Foster Farms® Simply Raised chicken thighs boneless, skinless
- 1.5 cups chicken broth
- 2 garlic cloves minced
- 1/2 cup finely diced onions
- 1 teaspoon ginger minced
- 3/4 cup uncooked quinoa
- 1 can chickpeas drained
- 1/2 cup dried cherries
- optional: finely chopped cilantro leaves or parsley leaves
- In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
- Coat chicken with spice rub as evenly as possible on both 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 cook 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.
- Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
- Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
- Close the Instant Pot lid and be sure the knob is in SEALING.
- Press POULTRY (or manual) and set 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, 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 will be done if a thermometer registers 165 degrees F.
- Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
IF YOU MAKE THIS RECIPE, SHARE IT ON INSTAGRAM WITH #URBANBLISSLIFE AND TAG @URBANBLISSLIFE. I’D LOVE TO SEE WHAT YOU MAKE! AND IF YOU LIKE THIS RECIPE, PLEASE DO ME A HUGE FAVOR AND LEAVE A STAR RATING. THANK YOU, SWEET FRIENDS!
Do you love healthy one-pot meals? What type of recipes do you like to search for at the beginning of a new year?
This is a post written by me on behalf of Foster Farms®. As always, all opinions, recipes, and photos are my own.