Pressure Cooker Chicken Tagine with Apricots and Chickpeas

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Add olive oil to the hot cooker and sear the chicken thighs until browned, 2 to 3 minutes per side. Remove the chicken from the inner pot and set it aside.

2. 2

   Add the onion and garlic to the pot, then add the cinnamon, cumin, ginger, turmeric, red pepper flakes, and saffron. Cook, stirring, until the onion is soft, about 5 minutes. Press Cancel to exit Saute mode.

3. 3

   Return the chicken to the pot on top of the onion mixture. Pour in the tomatoes and chicken broth. Sprinkle the apricots over the top. Season with salt and pepper. Close and lock the lid.

4. 4

   Select high pressure following the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.

5. 5

   Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in the chickpeas and mint leaves.

• Calories 1701.67 kcal High
• Protein 263.74 g Good Source
• Carbs 65.8 g Moderate
• Total Fat 43.2 g High
• Saturated Fat 0.36 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 847.74 mg High
• Sodium 2860.91 mg High
• Fiber 9.48 g Good Source
• Sugar 10.02 g High
• Added Sugar 1.28 g Low Source
• Calcium 289.08 mg Good Source
• Iron 4.74 mg Good Source
• Potassium 145.45 mg Low Source
• Vitamin A 7.84 mcg_rae Low Source
• Vitamin C 26.25 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅