RECIPE: Instant Pot Moroccan Chicken

National Milk Day 2019
January 11, 2019
The Number on the Scale
January 17, 2019


Yield: 4 Servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Greens, 2 1/2 Condiments


1 tsp nutmeg

1 tsp cumin

1 tsp coriander

1/2 tsp all spice

1/2 tsp ground ginger

1/8 tsp cayenne

1/8 tsp cinnamon

1/2 tsp pepper

2 pounds boneless skinless chicken breast, cubed

1, 14.5 oz can diced tomatoes

1/2 cup chicken broth

20 green, pitted olives

1/2 Tbsp olive oil

4 cups frozen riced cauliflower


  1. Combine first nine ingredients in a large, re-sealable plastic bag. Add chicken, and toss to coat.
  2. Place chicken in Instant Pot and top with canned tomatoes and juices, chicken broth, olives and olive oil.
  3. Secure lid and close pressure value. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening.
  4. Meanwhile, microwave or saute (using a little cooking spray) riced cauliflower according to package directions.
  5. Serve chicken and sauce atop cauliflower rice.
  6. ENJOY