Instant Pot Chicken with Pomegranate Molasses and Herbed Couscous

Begin by seasoning 4 bone-in, skin-on chicken thighs with salt and pepper on both sides. Set your Instant Pot to the 'Sauté' function and add 2 tablespoons of olive oil.

Once the oil is hot, place the chicken thighs skin-side down in the pot and sear for 5 minutes until golden brown.

Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the pot and set aside.

In the same pot, add 1 diced onion and 3 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.

Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.

Stir in 1/2 cup of pomegranate molasses, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika.

Return the chicken to the pot, skin-side up, and close the lid. Set the Instant Pot to 'Manual' mode and cook on high pressure for 12 minutes.

Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.

While the chicken is cooking, prepare the herbed couscous by bringing 1 1/2 cups of water to a boil in a separate pot.

Stir in 1 cup of couscous, 1 tablespoon of olive oil, and 1 teaspoon of salt. Remove from heat, cover, and let it sit for 5 minutes.

Fluff the couscous with a fork and stir in 1/4 cup of chopped fresh parsley and 1/4 cup of chopped mint.

To serve, place a generous scoop of herbed couscous on each plate, top with a chicken thigh, and drizzle with the pomegranate sauce from the pot.

Garnish with pomegranate seeds and additional herbs for a pop of color and flavor.