Instant Pot Chicken Tagine Recipe: Moroccan Spices in 30 Minutes

This Instant Pot version captures the essence of Moroccan tagine with a fraction of the effort. The pressure cooker transforms chicken and vegetables into a tender, aromatic masterpiece in under 30 minutes. Traditional spices create that signature depth of flavor.

What makes this dish special is the balance of sweet and savory—dried apricots and olives complement the warm spices. The Instant Pot locks in moisture while infusing every bite with complex Moroccan flavors. No special equipment needed.

You’ll end up with fall-off-the-bone chicken in a rich, lightly thickened sauce that’s perfect over couscous or rice. The aroma alone will transport you to a Moroccan marketplace. Every element comes together beautifully.

Serve with flatbread to soak up the sauce or pair with simple steamed greens. This recipe delivers authentic taste without the long cooking time.

Ingredients for Instant Pot Chicken Tagine

Pantry staples plus a few fresh picks. Nothing exotic, just bold Moroccan flavors.

The chicken thighs are key here—bone-in works too but takes longer to cook. I grab mine from Whole Foods since they’ve got good quality, or Costco for bulk savings. The dried apricots should be plump, not dried out (the ones in the baking aisle are usually better than the snack section). For the olives, green with pimento add nice color, but any brined olive works.

No apricots? Dried plums or raisins give similar sweetness. Missing a spice? Ras el hanout (a Moroccan blend) can replace the cumin, coriander, cinnamon, and ginger—use about 1.5 tbsp. Fresh ginger works at 1 tsp grated, but ground is fine. The broth can be subbed with water plus a bouillon cube in a pinch.

This keeps 4-5 days in the fridge—actually tastes better the next day. Freezes for 3 months (store without cilantro, add fresh when reheating). Leftovers? Perfect over rice or stuffed into pita with a dollop of yogurt (or skip it for dairy-free).

Step-by-Step Instructions for Instant Pot Chicken Tagine

Here’s my tested method for building layers of Moroccan flavor in your pressure cooker.

Step 1: Sauté Aromatics and Spices

Set your Instant Pot to Sauté mode and add the 2 tbsp Olive Oil. When the oil shimmers, add the finely diced Yellow Onion and cook for 3-4 minutes until it turns translucent and just begins to caramelize at the edges.

Add the minced Garlic Cloves and cook for 30 seconds until fragrant—don’t let it brown. Stir in the 1 tbsp Ground Cumin, 1 tbsp Ground Coriander, 0.5 tsp Ground Cinnamon, 0.5 tsp Ground Ginger, and 0.5 tsp Turmeric. Cook for another 1 minute until the spices bloom and release their aromas. This step builds the flavor foundation that defines this dish.

Step 2: Brown the Chicken

Add the 1.5 lb Boneless Skinless Chicken Thighs, cut into 2-inch pieces, to the pot. Sear for 3-4 minutes until the pieces develop a light golden crust on all sides. You’re not cooking the chicken through—just creating those delicious browned bits that will dissolve into the sauce.

I like to work in batches if needed to avoid crowding the pot. Too much chicken at once will steam instead of sear. The goal is a light golden color, not deep brown. The chicken will finish cooking under pressure.

Step 3: Add Remaining Ingredients and Pressure Cook

Stir in the sliced Carrots, chopped 0.5 cup Dried Apricots, halved 0.5 cup Green Olives, 1 can Canned Diced Tomatoes, and 1 cup Chicken Broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits—this prevents the “burn” error.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins. Once done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Finish and Serve

Open the lid and give everything a good stir. The chicken should be fall-apart tender and the carrots should be soft but still hold their shape. If the sauce seems too thin, switch back to Sauté mode and simmer uncovered for 2-3 minutes to thicken slightly.

Taste and adjust seasoning if needed. Garnish with the chopped 0.25 cup Fresh Cilantro and serve hot over couscous or with crusty bread to soak up the fragrant sauce. The sweetness of the apricots, saltiness of the olives, and warmth of the spices should balance perfectly in every bite.

Serving Suggestions for This Dish

Couscous Base

Serve this dish over fluffy couscous—I use 1 cup dry cooked in 1.5 cups boiling water with a pinch of salt. The neutral flavor lets the tagine shine. Israeli couscous works too for a heartier texture. 💛

Bread for Dipping

Warm pita bread or naan makes perfect vessels for soaking up the rich sauce. Toast lightly in the oven at 350°F for 2-3 minutes to restore freshness if using store-bought.

Fresh Garnishes

Beyond the cilantro, try adding toasted almonds or pomegranate seeds for crunch and color. A dollop of plain Greek yogurt cools the spices beautifully.

Simple Salad

A crisp cucumber-tomato salad with lemon vinaigrette balances the richness. Toss 2 cups diced cucumber and 1 cup cherry tomatoes with 1 tbsp olive oil and juice of ½ lemon.

Vegetable Sides

Steamed green beans or roasted zucchini add freshness without competing with the tagine’s bold flavors. For zucchini, roast at 400°F for 15-20 minutes with a drizzle of oil. 🌟

Beverage Pairing

Serve with mint tea for an authentic Moroccan experience, or a crisp Sauvignon Blanc. The wine’s acidity cuts through the dish’s sweet and savory notes perfectly.

Frequently Asked Questions