Instant Pot Chicken with Moroccan-Spiced Apricot Chutney and Cilantro-Lime Quinoa

Begin by seasoning the chicken thighs with salt, pepper, and Moroccan spice blend. Heat the Instant Pot on the sauté setting and add olive oil.

Once the oil is hot, sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

In the same pot, add diced onion and sauté for 2-3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the apricot preserves, chicken broth, and a splash of apple cider vinegar to the pot, stirring to combine.

Return the chicken to the pot, ensuring it is submerged in the sauce. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.

While the chicken cooks, rinse the quinoa under cold water. In a separate pot, combine the rinsed quinoa, water, lime juice, and chopped cilantro.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.

Once the Instant Pot timer goes off, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Carefully remove the chicken and let it rest for a few minutes. Serve the chicken over a bed of cilantro-lime quinoa, drizzling the apricot sauce over the top.

Garnish with additional cilantro and lime wedges for a fresh touch.