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This recipe calls for minimal ingredients, and is fast to make. If you can't find Moroccan seasoning, feel free to make your own, but the taste may be different. I prefer the Savory Spice Shop® Tan Tan Moroccan seasoning. I've learned some Instant Pots® can throw a 'burn notice' but this did not happen for me. If you experience a burn notice, add 2 tablespoons more broth.



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


Instructions Checklist
  • 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.

Cook's Note:

Sliced boneless, skinless chicken breasts may be substituted for the chicken tenders, if desired.

Nutrition Facts

423 calories; 14.7 g total fat; 73 mg cholesterol; 400 mg sodium. 40 g carbohydrates; 31.2 g protein; Full Nutrition