Instant Pot Lemon Chicken and Pearl Couscous
Seared chicken thighs and chewy pearl couscous cook in one pot in a garlicky, lemony broth, finished with sweet peas and fresh parsley. A bright Mediterranean-style weeknight dinner with one pot to wash.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 5 min
- Total
- 1 hr 10 min
- Makes
- 4 generous servings (about 6 cups total)
Steps
Before you start
- Use a 6-quart (5.7 L) or larger Instant Pot; in a 3-quart model, halve the recipe.
- Pearl couscous (also called Israeli couscous) is the large, round pasta-like kind. Fine Moroccan couscous will turn to mush here.
- Zest the lemon before juicing it, because a juiced lemon is nearly impossible to zest.
- Pat the chicken dry so it browns instead of steaming.
- Allow about 70 minutes total, including the time the pot takes to come up to pressure.
Season the chicken
- Pat the chicken thighs completely dry with paper towels.
- Season both sides with ¾ tsp of the kosher salt, the black pepper and the dried oregano.
- Zest the lemon(s) now and set the zest aside, then juice and measure 3 tbsp juice.
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Ready when: Chicken surface looks dry and evenly speckled with seasoning.
Tip: Dry chicken sears; wet chicken steams and won't brown.
Sear the chicken
- Press Sauté and set to More/High.
- When the display reads Hot, add the olive oil.
- Add the thighs in a single layer, working in two batches if they crowd the pot.
- Sear without moving for 3 minutes per side.
- Transfer to a plate.
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Ready when: Thighs are golden brown and release easily from the pot. They will not be cooked through yet.
Tip: If the chicken sticks, give it another 30 seconds; it releases when properly seared.
Cook onion and garlic
- Switch the heat to Normal/Medium (press Adjust).
- Add the diced onion and the remaining ¼ tsp salt to the pot and cook, stirring, for 3 minutes until softened.
- Add the garlic and lemon zest and stir for 30 seconds until fragrant.
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Ready when: Onion is translucent and the garlic smells fragrant but is not browned.
Deglaze the pot
- Pour in 1 cup (240 ml) of the chicken broth and 1 tbsp of the lemon juice.
- Scrape the entire bottom of the pot with a wooden spoon, loosening every browned bit.
- Press Cancel.
- Nestle the chicken (and any juices from the plate) into the liquid.
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Ready when: Bottom of the pot is completely smooth with no stuck-on bits.
Tip: Scraping thoroughly prevents the 'Burn' warning later.
Pressure cook chicken
- Lock the lid, set the valve to Sealing, and pressure cook on High for 6 minutes.
- The pot takes about 10 minutes to come up to pressure first.
- When the cook time ends, let the pressure release naturally for 5 minutes, then turn the valve to Venting to release the rest.
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Ready when: Chicken reads at least 165°F (74°C) in the thickest part; 175°F (80°C) gives the most tender thighs.
Tip: Keep hands and face clear of the steam vent when venting.
Remove chicken, add couscous
- Transfer the chicken to a cutting board and tent loosely with foil.
- Add the remaining 1 cup (240 ml) broth and the pearl couscous to the pot.
- Stir well, then spread the couscous into an even layer and make sure all grains are submerged.
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Ready when: Couscous is evenly covered by liquid with nothing stuck to the bottom.
Tip: Don't skip the stir; couscous stuck on the bottom can trigger the Burn warning.
Pressure cook couscous
- Lock the lid, set the valve to Sealing, and pressure cook on High for 2 minutes.
- Allow about 8 minutes to come up to pressure.
- Let the pressure release naturally for 5 minutes, then vent the remainder.
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Ready when: Couscous grains are plump and tender with a pleasant chew; a little loose liquid remains.
Tip: Natural release lets the grains finish absorbing liquid. A full quick release can leave them soupy and splattery.
Add peas and finish
- Meanwhile, slice or shred the rested chicken.
- Stir the frozen peas, butter and the remaining 2 tbsp lemon juice into the couscous.
- Press Sauté on Normal/Medium and stir for 2–3 minutes until the peas are hot and any extra liquid is absorbed.
- Press Cancel.
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Ready when: Peas are bright green and hot, and the couscous looks glossy and creamy, not watery.
Tip: If it looks dry, splash in 2–3 tbsp more broth or water.
Combine and serve
- Return the sliced chicken and its juices to the pot and fold gently.
- Let it sit with the lid on for 5 minutes so the flavors meld.
- Taste and adjust with salt, pepper or more lemon juice.
- Scatter with parsley and serve hot.
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Ready when: Sauce clings lightly to the couscous and chicken is hot throughout.
Good to know
Tips
- Use boneless thighs of similar size so they all finish at the same time; halve any very large ones.
- Don't skip scraping the pot after searing, as that's the key to avoiding the Burn notice.
- Hold back some lemon zest to sprinkle on top for a brighter, fresher aroma.
- Pearl couscous continues to absorb liquid as it sits, so loosen leftovers with a splash of broth.
Make ahead
"Season the chicken and chop the onion and garlic up to 1 day ahead and refrigerate separately in covered containers. Lemon juice and zest can be prepared the same day. Cook the dish just before serving for the best couscous texture."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: airtight container for up to 4 days. Freezer: up to 2 months (the peas and couscous soften slightly). Reheat in a skillet or microwave with a splash of broth or water, covered, stirring occasionally, until steaming hot (165°F/74°C)."
Substitutions
- boneless, skinless chicken thighs → bone-in, skin-on chicken thighs. Remove the skin after cooking if desired; sear skin-side down 5 minutes and pressure cook for 10 minutes instead of 6.
- pearl (Israeli) couscous → orzo. Use the same weight and pressure cook for 3 minutes with a 5-minute natural release; it will be creamier.
- frozen peas → baby spinach (3 packed cups). Stir in at the Sauté step until wilted, about 1 minute.
- low-sodium chicken broth → vegetable broth or water with ½ tsp extra salt. Flavor will be slightly lighter.