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Instant Pot Chicken Tagine with Chickpeas and Apricots

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Moroccan
Instant Pot Chicken Tagine with Chickpeas and Apricots
Ingredients
  • 1 tablespoon olive oil
  • 4 skin-on, bone-in chicken thighs
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes
  • 1 pinch saffron
  • 1 (15 ounce) can diced tomatoes
  • 1 cup chicken broth
  • 1/3 cup halved dried apricots
  • salt and ground black pepper to taste
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh mint
Instructions
1
Turn on your pressure cooker and switch it to the Saute mode. Heat some olive oil in the pot, then sear the chicken thighs until they're nicely browned on both sides, around 2-3 minutes per side. Take the chicken out of the pot and set it aside for now.
2
Add sliced onions, minced garlic, ground cinnamon, cumin powder, grated ginger, turmeric powder, red pepper flakes, and saffron threads to the pot. Stir everything together until the onions are soft and fragrant, about 5 minutes. Press the Cancel button to stop the Saute mode.
3
Put the chicken back into the pot on top of the onion mixture. Pour in canned tomatoes and chicken broth, then sprinkle some dried apricots over the top. Add a pinch of salt and pepper to taste. Close the lid of your pressure cooker and make sure it's securely locked.
4
Follow the manufacturer's instructions to set the high-pressure mode, and set a timer for 15 minutes. Allow 10-15 minutes for the pressure to build up.
5
Once the pressure has released naturally, according to the manufacturer's instructions, wait 10-40 minutes. Then, unlock and remove the lid of your pressure cooker. Stir in canned chickpeas and chopped fresh mint leaves to finish the dish