This is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts.
Instant Pot Traditional Moroccan Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 284 kcal
Ingredients
- 1 tsp olive oil
- 1 pound grass-fed bone-in chicken leg quarters
- 1/4 pound cherry tomatoes crushed slightly
- 1 tsp garlic cloves crushed
- 1 tsp dried oregano crushed
- 1/4 tsp red pepper flakes crushed
- to taste salt
- 1/4 cup homemade chicken broth
- 1/4 cup green olives pitted
- 1/2 tbsp fresh basil leaves torn
Instructions
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 into 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 bottom.
- Select the “Cancel” and stir in the cooked chicken and broth.
Secure the lid and cook under “Manual” and “High Pressure” for about 13-14 minutes.
- Select the “Cancel” and carefully do a Quick release.
- Remove the lid and select “Sauté”.
- Stir in olives and basil and cook for about 5 minutes.
- Select the “Cancel” and serve hot over bed of couscous.
This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 713 recipes).
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If you loved this recipe, give it love. Thanks!
