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


  • 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


  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.
© 2013 Such the Spot. All rights reserved.