Hey friends! Are you looking for your next instant pot recipe that whole family will enjoy? Look no further. The Whole Revolution kitchen has hit the bullseye with this lovely chicken stew and sweet potato mash recipe, made easy by utilizing your Instant Pot.
Next time you want a warm comforting whole food dinner quickly grab your pressure cooker and the ingredients for this recipe. I promise it will be the best thing you've made in awhile and your cooking time will be minimal thanks to the use of the Instant Pot or Pressure Cooker.
This savory and aromatic dish is ready in about 40 minutes, with less than 20 minutes of prep time, making a great option for busy cooks. The rich flavors of a slow cooked stew is easily achieved without the lengthy wait. Tender chicken nestled in a bed of warm spices, a kaleidoscope of flavors that brings an explosion of taste with every bite. It's like a hug for your taste buds after a long day, without the fuss and hours of simmering.
And guess what? It's not just about the convenience; it's about easy clean up. Using one pot, the Instant Pot, and then mashing your sweet potatoes in the parchment paper is a great way to make this dish clean up easy, which is always a personal favorite. I can cook forever, but dishes, 10 minutes max. Now, this is not necessary, if are more proper, drop the sweet potatoes in a bowl, and mash or whip the potatoes.
If you are someone who loves flavorful warm spices, you will love this recipe. If your taste is more on the bland side, I highly suggest skipping this recipe, unless you are trying to expand your palette, then this is a great recipe to start making your taste buds dance!
The delightful fusion of spices, tender chicken, vitamin packed kale and hearty sweet potatoes in this Instant Pot Moroccan Chicken Stew will have you wanting to make this recipe every winter. With its rich flavors and convenient cooking process, this recipe brings the essence of Moroccan cuisine to your dinner table, offering a quick and flavorful weeknight meal that's as comforting as it is delicious! While not traditional Moroccan, it pays homage to the bold flavors that make Moroccan spices so delightful. So savor every spoonful of this soul-satisfying stew!
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Ingredients
Chicken:
- Avocado oil (or other cooking oil)
- Chicken breasts or chicken thighs (skinless and boneless)
- Sea salt or kosher salt
- Black pepper
Stew Spice Mixture:
- Sweet paprika (regular paprika will also work)
- Cinnamon powder
- Cumin
- Cayenne pepper or red pepper flakes
- Salt
- Black pepper
Stew base:
- Avocado oil (or other cooking oil)
- Onion (sliced)
- Garlic (minced)
- Tomato paste
- Diced tomatoes 14.5 ounce can
- Chicken broth, chicken stock or water
- Lemon juice
- Lacinato kale (chopped)
Sweet Potato Mash:
- Sweet Potatoes (peeled and cut into ½ inch cubes or 2 pounds frozen cubed sweet potatoes)
- Parchment Paper
- Extra virgin olive oil, ghee, or butter
- Sea salt or kosher salt
- Black pepper
Garnish:
- Fresh parsley or cilantro
- Lemon slices
- Dollop of labneh
See recipe card for quantities.
Instructions
- Searing Chicken: First thing is to make sure you pat dry the chicken, season with salt and pepper. Set your Instant Pot (IP) to sauté mode on high for a high- medium heat. Add 2 tablespoons of oil and heat for about 2 minutes until sizzling. Add the seasoned chicken and sear until lightly golden brown (about 2 minutes per side). Once done, remove chicken and set it aside on a plate.
- Sautéing Aromatics: Add a tablespoon of oil to the IP. Toss in the sliced onions and sauté for 2-3 minutes until they start to soften. Stir in minced garlic and cook for another 30 seconds until fragrant. Add sweet paprika, cinnamon, cumin, cayenne pepper, salt, and black pepper. Toast the spices for 30 seconds.
- Creating the Sauce: Incorporate tomato paste, diced tomatoes, and 1 ½ cups of broth or water into the pot. Turn off the Instant Pot. Scrape the bottom to ensure no brown bits are stuck. Return the seared chicken and nestle it into the sauce. Place chopped kale on top and add a steamer basket on top of the kale.
- Preparing Sweet Potatoes: Toss sweet potato cubes with olive oil, salt, and black pepper. Wrap them in parchment paper to maintain steam. Place them in the steamer basket.
- Pressure Cooking: Seal the Instant Pot, set it to Pressure Cook on high pressure, and set the timer for 10 minutes. After 5 minutes of natural release, perform a quick release to get rid of any remaining pressure.
- Mashing Sweet Potatoes and Serving: Remove the steamer basket carefully and open the parchment. Mash sweet potatoes in the parchment for easy cleanup. Ensure the chicken is fully cooked (internal temp of at least 165˚). Place chicken on top of sweet potato mash. Add lemon juice to the kale and sauce, stir, and adjust seasoning if needed. Pour sauce over chicken, garnish with fresh parsley or cilantro, and lemon slices. Optional: a dollop of labneh.
Substitutions
- Kale Hater: if you aren't a fan of kale, try using fresh baby spinach.
- More Heat: add additional cayenne pepper or red pepper flakes to add more heat.
- Potato Swap: Sweet potatoes can be swapped with other potatoes, but sweet potatoes complement the sauce best.
Variations
- Sweet note: for a touch of sweetness add ¼ cup of golden raisins.
- Vegetarian: use two cans of chickpeas in place of chicken and vegetable stock in place of the chicken stock.
Equipment
- Instant Pot
- Cutting board and knife
- Steamer basket
- Parchment paper for wrapping sweet potatoes
- Potato masher
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months. Skip sweet potatoes and serve over pearl couscous or stuff into whole wheat pita bread for a change.
Top tip
Consider using shredded chicken and blending it with kale for a different texture and flavor profile in the stew.
FAQ
Yes, any type of chicken will blend well with the sauce and kale.
Absolutely, feel free to use any onion or shallot for a unique taste.
Yes! Sear the chicken in a pan and add it to the slow cooker, with the remaining ingredients. Cook on low for 6-8 hours. Then mash your potatoes and serve the stew on top.
Moroccan Spiced Chicken Stew with Sweet Potato Mash (Instant Pot)
Equipment
- 2 Pressure Cooker, Instant Pot
Ingredients
Chicken:
- 2 tablespoons avocado oil or other cooking oil
- 2 lbs chicken breasts or chicken thighs skinless and boneless chicken
- 2 teaspoon salt
- ½ teaspoon black pepper
Stew Spice Mixture:
- 1 tablespoon sweet paprika regular paprika will also work
- ¼ teaspoon cinnamon powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper or red pepper flakes
- ¼ teaspoon black pepper grounds
- 1 teaspoon salt
Stew:
- 1 tablespoon avocado oil or other cooking oil
- 2 cups onion sliced
- 4 cloves of garlic minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14.5 oz
- 2 cups chicken broth chicken stock or water
- 1 tablespoon lemon juice
- 1 bunch Lacinato kale chopped
Sweet Potatoes:
- 2 pounds Sweet Potatoes peeled and cut into ½ inch cubes or 2 pounds frozen cubed sweet potatoes
- 1 tablespoon of olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 piece parchment paper
Instructions
- Turn on your Instant pot (IP) to sauté mode on high. Add 2 tablespoons of oil and allow to heat for about 2 minutes, until oil is hot and sizzling.
- Remove the chicken from the packaging and pat it dry with paper towels. Season with salt and black pepper. Add chicken to IP and let sear on each side until brown but not cooked through, about 2 mins per side. Once browned on both sides, remove from IP and, place on a plate, set aside.
- Add a tablespoon of oil to the IP. Add the onions and cook on sauté mode for 2-3 mins until onions begin to soften. Add the garlic and allow to cook for about 30 seconds until you smell the fragrance of the garlic. Add all the dry spices, and stir into your onion and garlic mixture for 30 seconds to toast the spices. Add tomato paste, diced tomatoes, and 1 ½ cups broth or water to the pot.
- Turn off Instant Pot. Scrap the bottom of your IP to ensure no brown "yummy bits" are stuck to the bottom but incorporated into your sauce. Return chicken to the IP and nestle chicken and juices into the sauce. Place the kale on top of the chicken and sauce. Add your IP steamer basket to the top of the kale.
- Season your sweet potato cubes with olive oil, salt, and black pepper. Toss to coat evenly. Wrap sweet potatoes in parchment paper, so the steam can't escape. Place sweet potatoes into your IP steamer basket. Place the lid on the Instant Pot and lock it into place. Turn on Pressure Cook on high and set timer for 10 minutes. Allow to release naturally for 5 minutes, then quickly release the remainder of the steam.
- Remove the steamer basket and carefully open up your parchment paper. Mash your sweet potatoes in the parchment (for easy cleanup). Remove chicken pieces from pot (internal temp of at least 165˚) and place on top of sweet potato mash. Add the lemon juice to the kale and sauce and stir. Taste the sauce and add additional salt or pepper. Pour sauce over chicken, garnish with fresh parsley or fresh cilantro, and lemon slices. Optional: dollop of labneh or greek yogurt.
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Food safety
- Ensure chicken reaches an internal temperature of at least 165˚F to ensure safe consumption.
- Refrigerate leftovers promptly to prevent bacterial growth.
- Reheat thoroughly before serving.
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