Pressure Cooker Moroccan Chicken

For stovetop pressure cookers: Follow the instructions as written, but decrease pressure cooking time to 12 minutes.

For pot-in-pot method of cooking rice alongside this dish: See headnotes.

Recipe tester notes: This recipe also works just as well with black olives or with golden raisins. Next time, I might sprinkle some chopped almonds on top, as well! ~Emma

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 6 to 8 servings


For the Ras el Hanout spice blend (or substitute 2 tablespoons store-bought blend):

  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt

For the Chicken:

  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 3 cloves garlic, chopped
  • 1 cup low sodium chicken broth
  • 1 cup pitted green olives (with or without pimentos)
  • 1/2 cup raisins
  • 1/2 lemon, sliced thinly, seeds removed
  • 3 pounds boneless, skinless chicken thighs

To Serve:

  • 1/4 cup chopped cilantro and/or parsley

Special equipment:


1 Make the spice blend: In a small bowl, stir together the spices and salt.

2 Cook the onions, garlic, and spices: Select your pressure cooker’s “Sauté” setting and heat the olive oil. Add the onion and garlic and cook until the onions are softened and the garlic is beginning to brown, about 5 minutes. Stir in the spices and cook for one more minute.

Morrocan Chicken in the Pressure Cooker cook the onions

3 Add the remaining ingredients and pressure cook: Pour in the chicken broth and scrape the bottom of the pot release any browned spices. Stir in the olives, raisins, lemon slices, and chicken thighs.

Secure the lid on the pressure cooker and make sure the pressure release valve is set to its “Sealing” position. Select the “Poultry,” “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure.

When the cooking program ends, either perform a quick pressure release by moving the pressure valve to its “Venting” position, or let the pressure release naturally and leave the chicken on your pressure cooker’s warming setting until ready to serve.

Pressure Cooker Chicken with Spices add the chicken and olives 

4 Serve: Sprinkle the chicken with chopped cilantro and/or parsley, and serve it with rice, couscous, riced cauliflower, or zucchini noodles.

Moroccan Chicken in the Pressure Cooker

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  • Caroline

    Absolutely delicious! My 2 year old ate it all up and I loved it. Had it with couscous and spinach.


  • Janey

    This was good, and quick and easy (I’ve also made the slow cooker version). But, to me, neither is as good as Elise’s original stovetop version — . I don’t have a tagine — works just fine in a deep saute pan. Will try the ras el hanout next time I make it. Takes a little longer, but worth the time. However, I loved the pot-in-pot idea. Great time (and pan) saver!


  • Lisa

    Amazing … switched things up a little, used bone-in chicken thighs and browned on each side to make the skin crispy & add to the overall richness. Increased chicken broth by 1/2 cup, served with Jasmine rice & Naan. Our teen/tween kids devoured it, our 13 year old son declared it the perfect balance of sweet/savory/salty/tart and asked I put it on our monthly meal rotation. Bonus is the Ras el Hanout leaves a delicious smell of cinnamon & cloves hours after dinner is done!


  • Harah

    I wish I was eating this for lunch today – it looks so healthy and delicious!

  • Foodiewife

    This was very flavorful. I have a big jar of Ras el hanout, and I used 2 Tbps. (next time I might use a bit less as it was a bit overpowering). The only changes I made was to saute the chicken to get fond in the pot. I was happy to find a use for the preserved lemons that I had made. Then I sauteed the onions, garlic and then the spices. I added the chicken back in. I am not a fan of olives, unfortunately, so I added dried apricots and prunes instead. I served it over couscous and loved it! So fast and easy.


  • Jane

    I was disappointed, the lemon made the dish very bitter. I had to add some sweet peppers and a little sugar to make eatable.


  • nvrm

    Amazing taste!
    But I’ll stick to my regular pot and longer cooking next time, because 15 minutes isn’t enough for the chicken to get infused with all the spices, and the whole dish tastes a bit imbalanced. After turning off the pressure and tasting, I let it simmer for another 20-30 minutes and it tasted much better.


  • Rhonda @ Change In Seconds

    I plan on making this on the weekend for my dinner party.

  • Peter

    I made this today as I have a batch of Moroccan Preserved Lemons in the pantry that I made at Christmas that I am always looking for ways to use. I was able to find Ras el hanout at my local grocery store.

    This was delicious, and with the Pot in Pot Rice as well it was an easy clean up.