Instant Pot Moroccan-Spiced Chicken, Sweet Potato & Chickpeas

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 450 g boneless, skinless chicken thighs (or breast), cut into 3–4 cm chunks
• 340 g sweet potato, peeled and cut into 2.5 cm cubes
• 1 can (400 g) no-salt-added diced tomatoes, with juices
• 120 ml water or unsalted/low-sodium chicken broth
• 1 can (400 g) chickpeas, rinsed and drained (low-sodium if possible)
• 2 tbsp (30 ml) lemon juice, plus wedges to serve
• 2 tsp (6 g) ground cumin
• 2 tsp (4 g) ground coriander
• 2 tsp (4 g) smoked paprika (or sweet paprika)
• 1 tsp (3 g) ground ginger
• 1/2 tsp (1.5 g) turmeric
• 1/2 tsp (1 g) ground cinnamon
• 1/4 tsp (0.5 g) cayenne, optional
• 1 tsp (6 g) kosher salt, plus more to taste (reduce to 1/2 tsp if very sodium-sensitive)
• 1/2 tsp (1 g) black pepper
• 1 packed cup (30 g) baby spinach
• 2 tbsp (10 g) chopped cilantro or parsley

Instructions

1. Set the Instant Pot to Sauté (Normal). Add the olive oil and onion. Cook 4–6 minutes, stirring, until the onion is soft and smells sweet (not browned).
2. Add garlic and cook 30 seconds, just until fragrant.
3. Add the spices, salt, and pepper. Stir 15–30 seconds to bloom the spices—your pot should smell intensely aromatic.
4. Add chicken and stir to coat in the spice-onion mixture. Cook 2 minutes, stirring, just until the outside loses its raw look (it doesn’t need to brown).
5. Pour in the diced tomatoes and water/broth. Scrape the bottom well with a wooden spoon—no stuck bits.
6. Stir in the sweet potato cubes and chickpeas.
7. Cancel Sauté. Lock the lid and set to Pressure Cook (High) for 6 minutes. When done, let it Natural Release for 5 minutes, then Quick Release the remaining pressure.
8. Open the lid. The sauce should look slightly loose but glossy; the sweet potato should be tender when pierced and the chicken should feel springy-tender, not rubbery.
9. Stir in spinach (if using) until just wilted, 30–60 seconds.
10. Stir in lemon juice. Taste and adjust: more lemon for brightness, a pinch more salt if it tastes flat, or a pinch of cayenne if you want more heat.
11. Portion into containers (with rice, couscous, or potatoes if you like). Cool uncovered 10–15 minutes before sealing and refrigerating.
12. To reheat, microwave until steaming-hot throughout; stir halfway so the center heats evenly. Finish with cilantro/parsley and extra lemon at the table.

Notes

Low-sodium tactics: use no-salt-added tomatoes, water/unsalted broth, and rinse chickpeas thoroughly; add salt at the end only as needed. Chicken breast works but can be slightly drier—keep the 5-minute natural release and don’t overcook. Storage: refrigerate up to 4 days; freezes well up to 2 months (thaw overnight, then microwave). Serving ideas: over rice (a bowl classic), over steamed potatoes, or with a side of cucumbers + lemon.