Recipes
Slowed Cooked Chicken and Chickpea Tagine
4-6 servings
more than 2 hours
Easy
INSTRUCTIONS
- Season chicken thighs with salt and pepper.
- Select SEAR/SAUTE and set the time to 30 minutes. Press START.
- Once preheated, add olive oil and unsalted butter to the Inner Pot. When the butter melts, add onion and cook until soften, for about 2-3 minutes. Add garlic salt and the spices, sauté for about 30 seconds.
- Add the chicken thighs and combine well with the vegetables and spices.
- Add the chopped tomatoes and chicken broth. Scrape up brown bits from the bottom of the pot.
- Press CANCEL to turn off sauté.
- Add in the chickpeas, raisins and vanilla bean and make sure the chicken is fully soaked.
- Select SLOW COOK-Custom-High and set the time for 6 hours. Press START.
- Close the Pressure Cooking Lid on the pot and set to VENT.
- When slow cooking is complete, remove lid
- Serve and enjoy!
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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