Whether you live in Los Angeles, where it’s going to be 85+ degrees today or in a cooler place, where spring has not quite shown its head – cooking with in an Instant Pot makes complete sense. Not only can you have a lovely dinner in minutes, but it doesn’t heat up your kitchen, you don’t have to worry about the precise timing of your meal – it’s done for you, and everything is cooked in one pot – makes for easy cleanup.
Sundays are supposed to be social – a time to relax and spend with your family, or friends and this Sunday, we are chillin’ at a new level with a 10-minute dinner. Instant Pot Moroccan Chicken & Vegetables has all the warming taste of something you crave when you just feel like a healthy Sunday meal, but not diet food, where it tastes bland – like it’s missing something. This recipe is balanced with fresh vegetables, lean chicken and fresh lentils too. It also has a hint of cinnamon, which brings you to places you may or may not have visited yet.
I enjoy cooking, as you can guess, but some days are meant to rest and enjoy each other – this is one of those days. This meal couldn’t be easier and if you don’t have an Instant Pot or electric pressure cooker, I advise you purchase one, it’s great for these occasions.
I love to serve this meal over a scoop of couscous, a perfect side dish made in 5-minutes. It soaks up some of the juices and gives a great mouthfeel to the entire experience. So, call your friends and dinner just might be done before they even arrive!
1 cup cherry tomatoes
2 stalks celery, sliced
1 clove garlic, minced
1/4 teaspoon cinnamon
pinch of red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2/3 cup dried lentils, rinsed
2 carrots, peeled and sliced
1/2 head cabbage, sliced thinly
1 quart chicken broth
2 cups kale, stripped from stems roughly chopped
2 1/2 cups rotisserie or cooked chicken, shredded
1. In your Instant Pot add 2 teaspoons vegetable oil and press Saute. Add tomatoes, celery and garlic and cook for 2 minutes. Add cinnamon, red pepper flakes, salt and pepper and stir to combine. Cook for 1 minute.
2. Add rinsed lentils, carrots and cabbage and stir to combine. Pour in chicken broth and stir.
3. Add the kale and cooked chicken, hit cancel on pot. Place lid on top and put nozzle in Sealing position. Press Meat/Stew button and set for 10 minutes. Let Instant Pot vent manually, about 5-6 minutes (you can prepare the couscous during this time) and remove lid.
4. Ladle into bowls and serve. Enjoy!