This Moroccan chicken classic has been adapted to cook in the Instant Pot®. Most use dried apricots, but I prefer fresh apricots.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

  • Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.

  • Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.

  • Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. 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 for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

Cook's Note:

You can also leave chicken thighs whole if you'd like.

Nutrition Facts

377 calories; 15.1 g total fat; 79 mg cholesterol; 384 mg sodium. 36.1 g carbohydrates; 24.4 g protein; Full Nutrition