Instant Pot Chicken and Olive Tagine

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recipe by Laurel Randolph

  • Time icon
    Total Time
    1hr 46mins
  • Serves icon
  • Calories icon
based on 1 ratings

Tagines are a North African dish that are named after the earthenware pot they’re cooked in—meaning this is technically not a tagine. But for those of us not lucky enough to own a tagine, a pressure cooker will have to do! Chicken thighs are marinated in a fragrant blend of spices, which also flavor the reduced sauce at the end. The dish is a fantastic mix of tender chicken, warm spices, and briny olives.

Inspired by:

recipe updated Jun 15, 2020


  • Onion icon
    1 (about 140 g)
  • Sweet paprika icon
    Sweet paprika
    2 tsp (about 10 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Ground ginger icon
    Ground ginger
    ½ tsp (about 0.93 g)
  • Ground cumin icon
    Ground cumin
    1 ½ tsp (about 3.15 g)
  • Ground cinnamon icon
    Ground cinnamon
    ½ tsp (about 1.33 g)
  • Chicken thigh icon
    Chicken thigh
    1.135 kg (about 6)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Garlic clove icon
    Garlic clove
    6 (about 36 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Chicken broth icon
    Chicken broth
    1 cup (about 249 g)
  • Lemon icon
    ½ (about 29 g)
  • Pitted black olives icon
    Pitted black olives
    ¼ cup (about 79.2 g)
  • Canola oil icon
    Canola oil
    2 tbsp (about 27.6 g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Cutting board

Step preview

  1. Add sweet paprika, ground turmeric, ground ginger, ground cumin and ground cinnamon to a clean small bowl and mix
  2. Place chicken thigh on a clean cutting board
  3. Season with salt & pepper generously
  4. Rub both sides of each thigh with the spice mixture, using it all
  5. Place in a bowl or plastic bag to marinate for at least 1 hour or up to 3 hours
  6. Pre-heat until hot - Sauté, Normal
  7. Add canola oil to the inner pot
  8. Transfer half of chicken to inner pot
  9. Cook without stirring - 3 min
  10. Remove and repeat with the remaining thighs
  11. Set aside
  12. Add onion to the inner pot
  13. Cook - 2 min
  14. Add garlic clove and tomato paste to the inner pot
  15. Cook while stirring frequently - approx 1 min
  16. Add chicken broth to the inner pot
  17. Deglaze with a wooden spoon
  18. Add the chicken, skin side up, and squeeze them in so that they fit in one layer
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 10 min
  21. Natural release
  22. Remove the chicken and some of the onions
  23. Heat until reduced - Sauté, Normal, approx 12 min
  24. Then add lemon to the inner pot
  25. Stir
  26. Season to taste
  27. To serve, pour the sauce over the chicken
  28. Sprinkle with pitted black olives
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