Instant Pot Moroccan Chicken with Roasted Vegetables & Couscous
Prep time
Cook time
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Winner, winner, we’ve got Instant Pot Moroccan Chicken with Roasted Vegetables & Couscous for dinner! Your senses will be delighted with the warm and aromatic spices, tender chicken, olives, and sweet raisins that encompass this dish. This recipe easily comes together in about 30 minutes, but the exotic taste will have others thinking you’ve spent all day in the kitchen.
Recipe type: Entree
Cuisine: Moroccan
Serves: 4
  • For the chicken:
  • 1 ½ lbs chicken thighs
  • 1 Tbsp cumin
  • ½ Tbsp chili powder
  • 1 ½ tsp garlic powder
  • 1 tsp ginger powder
  • ½ tsp cayenne
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ⅛ tsp salt
  • 1 red onion, roughly chopped
  • ½ cup olives, chopped
  • ⅓ cup raisins
  • ½ cup low sodium chicken broth
  • Non-stick cooking spray
  • For the couscous:
  • ½ cup couscous, dry
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh cilantro, chopped
  • 1 Tbsp lemon juice
  • Zest of ½ lemon
  • For the roasted vegetables:
  • 2-3 carrots, roughly chopped
  • 1 tomato, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 Tbsp olive oil
  1. Preheat the oven to 400°F.
  2. Mix the cumin, chili powder, garlic powder, ginger powder, cayenne, turmeric, cinnamon, nutmeg, black pepper, and salt together in a small bowl.
  3. In a large bowl, pour approximately ¾ of the spices over the chicken thighs.
  4. Rub chicken with spices, making sure each thigh is thoroughly coated. Set aside.
  5. Toss the carrots, tomato, and zucchini with the olive oil and leftover spices.
  6. Line a sheet pan with tinfoil for easy cleanup. Arrange the veggies on the pan.
  7. Put in the oven and roast until tender with charred edges, about 15 to 20 minutes.
  8. While the vegetables are roasting, prepare the chicken and couscous.
  9. Open the Instant Pot and turn on the “Sauté” function. When the Instant Pot beeps, it is hot and ready to go.
  10. Thoroughly coat the Instant Pot with non-stick spray. When the oil is fragrant, place chicken thighs skin down.
  11. Let cook for approximately 3 minutes and flip.
  12. Cook for an additional 3 minutes and remove from the Instant Pot.
  13. Add the onions, olives, raisins, and chicken broth into the Instant Pot. Mix well.
  14. Place chicken thighs on top of the mixture and seal the Instant Pot. Switch to the “Manual” function and set the Instant Pot timer for 10 minutes. When the Instant Pot builds up enough pressure, it will start to count down from 10.
  15. While the chicken is cooking, prepare couscous by bringing 1 cup of water to a boil.
  16. Remove from heat, add couscous to boiling water, and cover. Let sit for 5 minutes.
  17. Uncover and fluff couscous with a fork.
  18. In a large bowl, mix the parsley, cilantro, lemon zest, and lemon juice with the couscous. Set aside.
  19. When the chicken is done, the Instant Pot will beep. It will automatically release pressure. The pin on the top of the Instant Pot will “pop” when all the pressure has been released. This takes about 5 minutes.
  20. Afterwards, serve the chicken with the couscous and roasted vegetables.
Nutrition Information
Serving size: 1 chicken thigh, ½ cup couscous, ½ cup roasted vegetables Calories: 315.9 Fat: 10.4 Saturated fat: 2.0 Carbohydrates: 39.2 Sugar: 13.3 Fiber: 4.0 Protein: 18.1 Cholesterol: 47.3
Recipe by Sarah Koszyk at