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Instant Pot Moroccan Chicken Stew

Moroccan chicken stew is made entirely in the instant pot in less than an hour and features hearty vegetables and chicken in a flavorful broth with warming Moroccan spices.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 263kcal


  • 1 lb boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into 1/4-in thick rounds
  • 3 cloves garlic, minced
  • 1 tablespoons grated fresh ginger
  • 1 can (28 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 can (15 oz) chickpeas, drained
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/3 cup golden raisins (or regular raisins)
  • Hot steamed rice for serving
  • Fresh lime wedges and minced fresh cilantro for topping


  • Season chicken breasts well with salt and pepper. Heat a 4-qt instant pot using BROWN/SAUTE function. Add 1 tablespoon vegetable oil to instant pot and swirl to coat bottom.
  • Place chicken breasts in instant pot and sear on both sides 3-4 minutes until golden brown (chicken will not be fully cooked through) Remove chicken from instant pot and transfer to a plate. Set aside.
  • Add remaining 1 tablespoon vegetable oil to instant pot. Add yellow onion and carrot and sauté 3-4 minutes until slightly softened. Add garlic and ginger and cook an additional 1 minute until fragrant. Turn BROWN/SAUTE function off.
  • Add crushed tomatoes, chicken broth, chickpeas, turmeric, cumin, coriander, cinnamon, and seared chicken back to instant pot and stir until combined.
  • Seal instant pot lid on and set vent to closed. Cook stew on high pressure 12 minutes, then release pressure naturally for 10 minutes.
  • Remove lid from instant pot and use a tongs to remove chicken from pot. Use a fork to finely shred chicken into bite-sized pieces, then add back to instant pot. Stir in raisins and season stew with salt and pepper to taste.
  • Serve chicken stew with hot steamed rice with fresh lime wedges squeezed over top and minced cilantro. Enjoy!


Storing Instructions
Store stew in refrigerator up to 6 days. Stew may also be frozen up to 1 month.


Serving: 8oz stew (calculated without rice) | Calories: 263kcal | Carbohydrates: 27.5g | Protein: 24.8g | Fat: 6.7g | Saturated Fat: 1.1g | Cholesterol: 44mg | Sodium: 578mg | Potassium: 328mg | Fiber: 7.3g | Sugar: 15.1g | Calcium: 103mg | Iron: 4mg