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Instant Pot Chicken Tagine with Apricots and Chickpeas
Instant Pot Chicken Tagine with Apricots and Chickpeas
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Instant Pot Moroccan-style chicken tagine with chickpeas, apricots, sweet, savory flavors.
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
  • 0.33333334326744 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:
  • Preheat a multi-functional pressure cooker on the Saute setting. Add olive oil to the cooker and sear chicken thighs until golden brown, about 2 to 3 minutes per side. Transfer the chicken to a plate and keep aside.
  • Sauté onion and garlic in the pot with cinnamon, cumin, ginger, turmeric, red pepper flakes, and saffron until the onion is softened, approximately 5 minutes. Stop Saute mode by pressing Cancel.
  • Add the chicken back to the pot over the savory onion mixture. Pour in the vibrant tomatoes and flavorful chicken broth, then sprinkle the sweet apricots on top. Season with a pinch of salt and pepper, and securely lock the lid in place.
  • Follow the manufacturer's instructions to set the Instant Pot to high pressure, then set the timer for 15 minutes. It will take about 10 to 15 minutes for the pressure to build up.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's guidance. Once safe, unlock and lift the lid. Gently fold in the chickpeas and fresh mint leaves.

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