Instant Pot Chicken and Chickpea Stew

A North African-inspired stew that cooks hands-off in the Instant Pot.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 cans (15 oz each) chickpeas, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper
• Serve with: Greek yogurt, fresh cilantro, lemon

Directions

1. Set Instant Pot to Sauté. Heat oil and cook onion 4 minutes. Add garlic and spices, cook 1 minute.
2. Add chicken thighs whole, chickpeas, tomatoes, and broth.
3. Close lid. Set to HIGH pressure for 15 minutes.

Quick release or natural release 10 minutes.

1. Open lid. Remove chicken and shred with forks. Return to pot.

Stir well and season with salt and pepper.

1. Serve over quinoa or cauliflower rice with Greek yogurt and cilantro.

Notes

This dish is even better the next day. The spice combination is classic North African — anti-inflammatory turmeric and cinnamon are both beneficial for blood sugar.