Instant Pot Moroccan Chicken Tagine

Recipe View 3 hrs In a large bowl, combine garlic, paprika, ginger, turmeric, and saffron. Add chicken pieces and mix thoroughly to coat with spices. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld (3+ hours).

Recipe View 0 mins Cut the preserved lemon into quarters. Carefully remove the pulp from the peel, and remove any seeds from the pulp. Mince the pulp finely and set aside. Cut the lemon peel into thin strips and set aside.

Recipe View 6 mins Turn on your Instant Pot and select the 'Saute' function. Heat olive oil and butter in the pot. Add the chicken and cook until browned on all sides, approximately 3 minutes per side. Transfer the chicken to a plate, leaving the drippings in the pot (6 minutes).

Recipe View 5 mins Add the sliced onions and minced lemon pulp to the hot pot and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the cinnamon stick, then place the browned chicken on top of the onions. Scatter the olives and lemon peel strips over the chicken. Pour in the chicken broth. (5 minutes)

Recipe View 25 mins Close and lock the lid of the Instant Pot. Select 'High Pressure' according to the manufacturer's instructions and set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build. (25 minutes)

Recipe View 10 mins After the cooking time is complete, allow the pressure to release naturally for about 10 minutes according to the manufacturer's instructions. Carefully unlock and remove the lid, turning it away from you to avoid the steam. (10 minutes)

Recipe View 0 mins Transfer the contents of the Instant Pot to a large serving bowl. Sprinkle with freshly chopped parsley and cilantro. Serve immediately and enjoy!