Instant Pot Moroccan Chicken

Three chicken drumsticks roasted with red sauce and green olives on blue plate

Want peace from the hunger's thunder? Try these amazingly delicious chicken pieces!

It is worth making because it actually is a different kind of recipe that brings you to the next level. Try this Instant Pot Moroccan Chicken recipe that's gonna make everyone your cooking fan once you serve it 🙂

Three chicken drumsticks roasted with red sauce and green olives on blue plate

This contains very simple ingredients that are an almost everyday part of your pantry and needs no such effort to make. Just put everything in the pot, Set timings, mode, and then serve! 🙂

Why This Recipe Works

Moroccan Chicken is actually a stewed chicken indulged in the hearty combinations of unique warm flavors of spices, herbs, and olives! Plus making it in an Instant Pot? there could never be any other easier way to make it! This is an incredibly easy recipe to prepare delicious skinless chicken.

This wholesome recipe takes no time to show up on your table like it only takes 25 minutes to prepare and calm your hunger.

Recipe Video

Recipe Ingredients

Chicken - I am making this recipe using the skinless Chicken leg quarters because it gains fall off the bone tenderness after being cooked, but it can also be cooked with skinless boneless Chicken breasts, both go perfectly with the process!

Cherry Tomatoes - They give a more concentrated, bright, juicy, and fruity-like flavor to the stew also contributing to its quantity I've crushed them a bit before using so they easily get cooked in a short time period. You can also use fresh tomatoes as a substitute 🙂

Chicken Broth - Chicken Broth has a major contribution to taste and flavor. Using a good quality Chicken Broth makes the dish more rich and appetizing in flavor 🙂 Taste it before using or you can use homemade Chicken Broth.

Green Olives - The tender chicken with some bitter olives worth the taste 🙂 They also give a very pretty nice greenish color to the dish and their presence in every bite gives a damn good comforting vibe!

Spices and Herbs - I am using Salt, Pepper Flakes, Basil leaves and Oregano leave but you can also do more addition in the spices section because you know much better about the taste your family love and this recipe goes completely flexible with this.

How to make

Here's the step-by-step guide of this recipe for your ease!

First, gather all the necessary ingredients required to make the recipe.

Take ¼ lb of Cherry Tomatoes. Crush them slightly and set them aside.

Take 1 Garlic Clove. Crush it and set it aside.

Now take an Instant Pot and pour a teaspoon of Olive Oil into it.

Set it on 'Sauté' mode at high for 5 minutes.

Then add 1 lb of Chicken leg to it.

Let it cook for 5 minutes. Then transfer the Chicken into a clean dish and set aside.

Then add the crushed Cherry Tomatoes to the same Instant Pot.

Add crushed garlic to it.

Add a teaspoon of dried Oregano to it.

Add a teaspoon of Red Pepper Flakes to it.

Add a teaspoon of salt to it.

Stir the ingredients properly with the help of a wooden spoon. Then add the sautéed chicken to it.

Add ¼ cup of Chicken Broth to it.

Cover the lid of the pot and select 'Pressure Cook' mode at high. Set time limit to 13 minutes.

Then uncover the lid and give it a quick pressure release. Then set Instant Pot at 'Sauté' mode at high for 5 minutes.

Now add ¼ cup of Green Olives to it.

Add ½ teaspoon of dried Basil to it.

Mix up and give them 5 minutes to blend together.

Then dish out the savorily delicious Moroccan Chicken and serve!

How to serve?

The best way to serve tender and spicy Moroccan Chicken is to first garnish it with some fresh parsley and chopped coriander leaves Or with cilantro and toasted almonds and then serve it with crispy fresh homemade toasted white bread or french bread!

Or serve it over a bed of nicely cooked Jasmine rice or with couscous. They together make a perfect dinner meal!

Or if you're having with any kind of dip or sauce, then serve it with flatbread so you can pick chicken and veggies to dip them in the sauce.

Need more ideas? Check out What To Serve With Moroccan Chicken for 16 delicious side dishes.


What else can I add to my recipe?

You can add more spices like cinnamon powder, paprika, black pepper whatever you want to add. And you can directly add tomato paste if no cherry tomatoes are available.

Can I store and reheat it? How?

If there's any leftover (but there's a high doubt of it) then You can store it in the refrigerator or 2 days max, in a sealed pack container to maintain its freshness. Or you can freeze it for 5-6 months in the freezer. For reheating purpose, Thaw it overnight in the fridge and splash some broth over it and warm it on the stovetop in a pot until start simmering and gets completely hot.

Instant Pot Chicken Recipes

Instant Pot Chicken Paprikash

Instant Pot Chicken Broccoli Casserole

Instant Pot Chicken Leg Quarters

Instant Pot Chicken Marsala

Instant Pot Japanese Curry

Instant Pot Coq Au Vin

Three chicken drumsticks roasted with red sauce and green olives on blue plate

Instant Pot Moroccan Chicken

Succulent, juicy and tender chicken cooked in a combination of exotic flavors.
5 from 3 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: Moroccan
Keyword: cherry tomatoes, chicken recipe, easy recipe, instant pot, Moroccan Chicken
Prep Time: 2 minutes
Cook Time: 23 minutes
Total Time: 25 minutes
Servings: 4
Author: Corrie


  • 1 teaspoon olive oil
  • 1 lb chicken leg
  • ¼ lb cherry tomatoes crushed slightly
  • 1 garlic clove crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes crushed
  • 1 teaspoon salt
  • ¼ cup chicken broth
  • ¼ cup green olives pitted
  • ½ teaspoon dried basil leaves torn


  • Place the oil in the Instant Pot and select “Sauté”. Then add the chicken leg quarters and cook for about 4-5 minutes.
  • With a slotted spoon, transfer the chicken leg quarters to a plate.
  • In the Instant Pot, add crushed cherry tomatoes with all juice, garlic, oregano, red pepper flakes, and salt and cook for about 1 minute, scraping up the brown bits from the bottom.
  • Add cooked chicken and broth.
  • Secure the lid and cook on high pressure for 14 minutes.
  • Do a quick release.
  • Remove the lid and select “Sauté”.
  • Stir in olives and basil and cook for about 5 minutes.
  • Serve and enjoy 🙂


Calories: 41kcal Carbohydrates: 3g Protein: 1g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 1037mg Potassium: 128mg Fiber: 1g Sugar: 1g Vitamin A: 439IU Vitamin C: 10mg Calcium: 26mg Iron: 1mg



  • If there's any burn alarm, add some more broth to it.
  • You can also use self marinated overnight kept Chicken. This will turn into more soft, more tender, and more juicy chicken after being cooked.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating