mediterranean chicken with Israeli couscous mediterranean chicken with Israeli couscous Israeli Kitchen Your chicken dinner will come out fabulous in an Instant Pot. (Photo: Sarah F. Berkowitz)

Instant Pot Mediterranean spiced chicken

This Mediterranean-spiced chicken, chickpea and pepper dish will be ready before you can say 'what's that amazing smell?'

  • Yield: Serves 4
  • Prep time: 25 minutes
  • Cook time: 20 minutes

After the first recipe I tried in the Instant Pot, I wanted to try more. It was a Moroccan dishcalled matbucha, and it tasted absolutely delicious, but the appearance was different than what I expected. Yes, it saved time. Yes, the mess and cooking aromas were contained. But was it worth it?

I’m now two weeks into using the Instant Pot, and it's got me – hook, line and sinker. The ability to throw chicken and vegetables into a pot and have dinner ready to go 10-20 minutes later is just short of miraculous. If I’ve got an extra hour, I can prepare two or three dinners, which means we’re set for half the week. Gotta love it. And I do. You know you want it… (and if you’ve had it sitting in the box for months, it’s time to use it!)


  • 1 tablespoon oil
  • 1-2 pound boneless chicken thighs, trimmed and cut into large chunks
  • 2 red peppers, cut into chunks
  • 1 large onion
  • 4 cloves garlic
  • 2 roma tomatoes, cut into chunks
  • 1 can chickpeas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon dried parsley
  • 1/2 teaspoon za'atar (or red pepper flakes
  • 1 cup tomato sauce


Set Instant Pot to Saute. Pour a tablespoon of oil into bottom of pot and allow to heat. Dice onion, and mince garlic, and add to pot. Saute for 5 minutes.

Add chicken chunks, and brown on all sides (3-5 minutes). Add remaining ingredients, mix, and set timer to manual cooking for 10 minutes.

Release steam, and serve hot over Israeli pearled couscous or with grilled pita or laffa bread.

Related Topics: Mediterranean

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