Slow Cooked Chicken Tagine in the Instant Pot

Slow cooking in the Instant Pot is not completely straightforward, but can be done! This is my recipe for a gorgeous Chicken Tagine and it works wonderfully in my Instant Pot Pro but be warned- it takes longer, it needs to start and be cooked hotter thasn you would with a traditional slow cooker or crockpot. To see more about the adjustments I recommend for slow cooking, click on the image below to watch my video on YouTube - it will also give you a look at how I cook this dish as I use it as a demo. I hope you enjoy it.

Click the image to watch the video on my YouTube Channel

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Recipe Card: Slow Cooked Chicken Tagine in the Instant Pot

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Instant Pot Slow Cooked Chicken Tagine

Serves: 4

Recipe by: Susan Kelly

Cook time: 5 HourTotal time: 5 Hour

I'd usually cook this using the pressure cooking function, but this time it's done using the slow cook function in the Instant Pro. watch my video for using the Slow Cook Function in the Instant Pot as it's different to a normal slow cooker- in brief, heat everything up at the beginning using saute, use a glass lid, cook on high, cook for longer, ignore that preset display and always use an Instant Read Thermometer as the IP is slower than a usual slow cooker or crockpot. Enjoy! Serve with couscous or rice

Ingredients

• 1 tbsp olive oil
• 1 onion
• 600g boneless, skinless chicken thighs
• 2 tbsp rose harissa (or your preferred harissa)
• 2 cloves of garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 50g dried apricots, roughly chopped
• 50g chopped pitted green olives
• 1 tin chopped tomatoes and 1 tin of water (using the can)
• 1 tin chickpeas (drained)
• 300g butternut squash
• 300g carrots
• 350ml stock
• 90g/3¼oz low-fat plain yoghurt
• To garnish:
• Preserved lemon or grated lemon zest
• Flat leaf parsley

Steps

1. Cut the skinless, boneless chicken thighs into 2-3 pieces. Coat with the rose harissa paste and marinade for 30 mins
2. Heat up the Instant Pot using the sauté function and sauté the onions and garlic.
3. Add the chicken in it's marinade and sear the chicken pieces
4. Add the dry spices and stir in
5. Add the carrots and squash and stir
6. Deglaze the pot using a little of the stock (important)
7. Add the rest of the stock, apricots, chickpeas & tomatoes and the can of water
8. Season and stir well
9. Bring to the boil using the sauté button
10. Add a well fitting glass lid with a vent hole (or pressure cooking lid adjusted so the vent is open *important*)
11. Set the Instant pot to Slow Cook High for 5 hours
12. At 5 hours check the chicken is cooked through using an Instant Read Thermometer. If it isn't, bring back to the boil using sauté and cook and retest after a further hour or so

Notes

Watch my video for 6 Tips for Slow Cooking in the Instant Pot

Did you make this recipe?

Let me know by tagging me @cookingandcalm on instagram and use hashtag#cookingcalm #instantpot