Step 1
Start by tossing the chicken in a tablespoon of olive oil and your Moroccan seasoning in a shallow dish so it’s nicely coated. Set your Instant Pot to the sauté setting and add a tablespoon of olive oil along with a bit of butter once it’s hot. Brown the chicken on each side for about 3 to 5 minutes until it’s golden, then take it out and set it aside to keep warm. Next, add the chopped onion, carrot, and garlic to the pot and cook them until they soften, which should take around 5 minutes. Stir in the pearl couscous, broth, and chickpeas, mixing everything well. Cancel the sauté mode, nestle the chicken back into the pot, then close and lock the lid. Set the pressure cooker to high pressure and cook for 5 minutes, allowing some time for it to come up to pressure. When the timer goes off, carefully quick-release the pressure according to your cooker’s instructions. Open the lid, sprinkle toasted almonds over the chicken, and you’re ready to serve.
