Moroccan Instant Pot Chicken

This Moroccan Instant Pot chicken thighs recipe is a great keto dinner recipes and is perfect for meal prep. If you are looking for an easy Instant Pot Shredded Chicken recipe, look no further.

  • Prep Time: 20 minutes
  • Cook Time: 25
  • Total Time: 45 minutes
Author: Linley Richter
Yield: 6 1x
Category: Dinner
Method: Instant Pot
Cuisine: Moroccan


Sweet Potatoes

  • 2 large sweet potatoes, cubed
  • 1/2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 tablespoon chili powder


  • 1.5 lbs. chicken thighs (45 thighs)
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ginger powder
  • 1.5 teaspoons garlic powder
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon salt
  • 1 /3 cup raisins
  • 1/2 cup green olives, chopped
  • 1/2 cup chicken broth
  • 1 white onion, chopped
  • 3 tablespoons olive oil


  • 1 cup water
  • 1 cup couscous, uncooked
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped

Optional Toppings

  • Feta Cheese
  • pistachios


  1. For the sweet potatoes, preheat oven to 400ºF. Place sweet potatoes on a baking sheet and drizzle with olive oil, garlic powder, and chili powder. Mix well. Bake at 400ºF for 20-25 minutes.
  2. For the chicken, mix cumin, turmeric, ginger powder, garlic powder, chili, cayenne, and salt together. Place chicken thighs in a large bowl and pour spices over the thighs.  Rub chicken with spices, making sure each thigh is coated in spices. Set aside.
  3. Next, open your Instant Pot and turn on the saute function. When your Instant Pot beeps, it is hot and ready to go. Add two tablespoons of olive oil to the Instant Pot. When olive oil is fragrant, place chicken thighs skin down. Let cook for 2-3 minutes and flip. Cook for an additional 2-3 minutes and remove from Instant Pot.
  4. Place the rest of the ingredients for the chicken into the Instant Pot. Mix well. Place Chicken on top of the mixture and seal your Instant Pot (make sure you seal the vent on the top). Set your timer for 10 minutes and press ‘Manual’ and ‘High Pressure’. When your Instant Pot builds up enough pressure, it will start to count down from 10.
  5. While chicken is cooking, prepare couscous by bringing 1 cups of water to a boil. Remove from heat, add couscous to boiling water, and cover. Let sit for 5 minutes. Uncover and fluff couscous with a fork.
  6. In a large mixing bowl mix all ingredients for couscous. Set aside.
  7. When your chicken is done, your Instant Pot will beep. It will automatically release pressure. You will hear the pin on the top of your Instant Pot ‘pop’ when all pressure has been released. This takes about 5-10 minutes.
  8. Remove Instant Pot cover when you are sure all pressure has been released. Remove chicken from Instant pot and use 2 forks to shred. Throw away skin and bones and then place the shredded chicken back in the instant pot and mix with all of those yummy juices.
  9. Serve chicken with sweet potatoes and couscous. Enjoy! Optionally top with feta cheese and pistachios.


  • Serving Size: 1/6
  • Calories: 346
  • Sugar: 7
  • Fat: 15
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 26


Send this to friend