INSTANT POT MOROCCAN CHICKEN STEW

If you’re tired of the same old Instant Pot soups, have I got a winning recipe for you. This Instant Pot Moroccan Chicken Soup recipe brings familiar flavors  like cinnamon and cloves together in an unexpected way, resulting in a mildly exotic, crowd-pleasing dish. This is the perfect soup to try if you’re looking to expand your Instant Pot recipe collection.  It definitely features Middle Eastern flavors, but it isn’t so exotic that your kids won’t eat it.

You won't believe how much flavor this Moroccan Chicken Soup brings to the table. Familiar flavors come together in an unexpected way to make this a crowd-pleasing, mildly exotic winning recipe.

I’ve been making this Moroccan Chicken Soup for almost a decade, though I only recently adapted it for my Instant Pot.  I stumbled upon the original recipe quite accidentally.  It was one of those nights when–at the last minute–I was scouring the pantry and the fridge, trying to come up with a meal idea.  I found a recipe online that I had all the ingredients for and went with it.  This Moroccan Chicken Soup is the result. It calls for grocery staples like chicken, carrots, zucchini and tomatoes — things you most likely already have on hand. The Moroccan twist is brought in by the addition of the warm baking spices, chickpeas, green olives and a fresh mint garnish.

You won't believe how much flavor this Moroccan Chicken Soup brings to the table. Familiar flavors come together in an unexpected way to make this a crowd-pleasing, mildly exotic winning recipe.

Even though it’s technically a soup, it’s served over a bed of couscous, which serves to soak up much of the chicken stock. The result is a hearty and flavorful dish that will warm you from the inside out.

You won't believe how much flavor this Moroccan Chicken Soup brings to the table. Familiar flavors come together in an unexpected way to make this a crowd-pleasing, mildly exotic winning recipe.

Even if you normally shy away from recipes that are slightly out of the ordinary, I encourage you to give this one a try. Every time I serve it, even my kids remark on how good it is. There really is great depth of flavor and complexity in this dish. It might just make a Morrocan flavor fan out of you.

You won't believe how much flavor this Moroccan Chicken Soup brings to the table. Familiar flavors come together in an unexpected way to make this a crowd-pleasing, mildly exotic winning recipe.

MOROCCAN CHICKEN SOUP

Prep Time 15 min Cook Time 10 minutes plus the time it takes the Instant Pot to come to pressure Total Time 15 mins
Serves 8     adjust servings


Ingredients

  • 1 c whole wheat couscous
  • 1 T olive oil
  • 2 boneless chicken breast halves, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 bay leaves
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 large carrots cut into 1/2 inch pieces
  • 1 16 oz can garbanzo beans
  • 1 16 oz container crushed tomatoes
  • 2 cups sliced green olives
  • 3 cups chicken stock or broth
  • 2 zucchini cut into 1/2 inch pieces
  • 8-10 fresh mint leaves, julienned

Instructions

  1. Prepare the couscous according to package directions. Set aside.
  2. Turn the Instant Pot on and program it for the sauté function. When the inner pot is hot, heat the oil until it thins and quickly coats the bottom of the pot. Add the chicken and sauté for 2-3 minutes. When the chicken has turned mostly white and is no longer pink, add the onion to the inner pot and continue to sauté the mixture until the onion is tender and translucent and the chicken is no longer pink. Stir  in bay leaves, cloves, cinnamon, turmeric, cayenne pepper and salt. Add carrots, garbanzo beans, tomatoes, olives and chicken stock into the pot. Place the Instant Pot lid on and lock it into place. Ensure that the valve is set to the "sealing" position.
  3. Using the electronic control panel, set the Instant Pot to the Soup function with a cooking time of 5 minutes. When cooking is complete, allow the Instant Pot to naturally depressurize for five minutes. After five minutes have passed, move the valve to the "venting" position. When the unit is depressurized and the pin drops, unlock and remove the lid. 
  4. Using the control panel, set the Instant Pot to the sauté function once again. Add the zucchini into the pot and stir to combine. Allow the soup to simmer just until the zucchini is soft tender, five minutes or fewer. Taste and season with additional salt and pepper to taste.
  5. Serve soup over cooked couscous and garnish with fresh, julienned mint.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 320kcal Calories from fat 92
% Daily Value
Total Fat 10g 15%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 17mg 6%
Sodium 854mg 36%
Carbohydrate 43g 14%
Dietary Fiber 8g 32%
Sugars 9g
Protein 16g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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