Instant Pot Sourdough Moroccan Chicken Tagine with Apricot Bread Bowls

Name: Instant Pot Sourdough Moroccan Chicken Tagine with Apricot Bread Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 pounds (900 g) boneless, skinless chicken thighs, patted dry, cut into 2-inch pieces; 2 tablespoons (30 ml) extra-virgin olive oil; 1 whole (250 g) yellow onion, large, thinly sliced; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (9 g) fresh ginger root, minced; 1½ teaspoons (7½ g) ground cumin; ¾ teaspoon (1.7 g) ground cinnamon; 1 teaspoon (2½ g) sweet paprika; ½ teaspoon (1.2 g) ground turmeric; 1½ teaspoons (9 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1½ cups (360 ml) low-sodium chicken broth; 2 tablespoons (33 g) tomato paste; ¾ cup (130 g) dried apricots, unsweetened, halved; ½ cup (85 g) pitted green or Castelvetrano olives; ¼ cup (9 g) fresh cilantro, chopped, loosely packed (optional); 1 whole (450 g) round sourdough bread loaf, day-old, cut into 4 thick slices (1.5 inches each), centers hollowed into bowls; 2 tablespoons (28 g) unsalted butter, melted; to taste fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

A fragrant Moroccan chicken tagine cooked in the Instant Pot, finished with dried apricots, olives, and warm spices like cinnamon and cumin, served in crispy-edged, buttery sourdough bread bowls. The pressure cooker infuses the chicken and sauce with deep flavor in under an hour, while the bread bowls toast until golden and ready to cradle the tender, aromatic stew.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (1 tagine per person in 1 bread bowl)

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Ingredients

4 servings

2 pounds (900 g) boneless, skinless chicken thighs, patted dry, cut into 2-inch pieces
2 tablespoons (30 ml) extra-virgin olive oil
1 whole (250 g) yellow onion, large, thinly sliced
4 cloves (20 g) garlic cloves, minced
1 tablespoon (9 g) fresh ginger root, minced
1½ teaspoons (7.5 g) ground cumin
¾ teaspoon (1.7 g) ground cinnamon
1 teaspoon (2.5 g) sweet paprika
½ teaspoon (1.2 g) ground turmeric
1½ teaspoons (9 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1½ cups (360 ml) low-sodium chicken broth
2 tablespoons (33 g) tomato paste
¾ cup (130 g) dried apricots, unsweetened, halved
½ cup (85 g) pitted green or Castelvetrano olives
¼ cup (9 g) fresh cilantro, chopped, loosely packed (optional)
1 whole (450 g) round sourdough bread loaf, day-old, cut into 4 thick slices (1.5 inches each), centers hollowed into bowls
2 tablespoons (28 g) unsalted butter, melted
to taste fleur de sel or sea salt (optional)

Equipment (8)

Instant Pot (6-quart or larger)
Instant Pot trivet (steam rack)
Large cutting board
Chef's knife
Measuring spoons and cups
Wooden spoon or silicone spatula
Baking sheet or rimmed sheet pan
Instant-read thermometer (optional but helpful)

Steps

Before you start

Pat chicken thighs dry with paper towels for better browning
Measure all spices and have ingredients prepped and within reach
Preheat oven to 375°F (190°C) for the bread bowls during the final stage of cooking
Use an Instant Pot 6-quart or larger for proper browning and sauté space

1
Sauté chicken and aromatics
- Turn the Instant Pot to sauté mode on medium-high heat.
- Once the inner pot is hot, add the olive oil and half the dried chicken pieces in a single layer.
- Cook for 3–4 minutes per side without stirring until browned and releasing from the pot.
- Transfer to a plate.
- Repeat with remaining chicken.
- Add the sliced onion to the pot and cook, stirring frequently, for 3–4 minutes until softened and lightly caramelized.
- Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
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Ready when: Chicken is golden brown on both sides; onion is tender and caramelized
Tip: Patting the chicken completely dry prevents steaming and ensures a good brown crust. Don't crowd the pot; browning in batches is key.
2
Build the spice base
- Add the cumin, cinnamon, paprika, turmeric, salt, and black pepper to the aromatics in the pot.
- Stir constantly for 30–45 seconds, coating everything with the spices and releasing their oils.
- The spices will bloom and the pot will smell deeply fragrant.
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Ready when: Spices are fully incorporated and the pot smells rich and aromatic
Tip: Blooming the spices in fat for just 30 seconds amplifies their flavor without burning them.
3
Deglaze and combine
- Stir in the tomato paste until well combined with the spices, about 20 seconds.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits (fond).
- Return the sautéed chicken and any accumulated juices to the pot, along with the halved apricots and olives.
- Stir to distribute evenly.
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Ready when: Broth is fully incorporated; chicken is submerged or mostly covered by liquid
Tip: Scraping the fond (browned bits) adds deep umami flavor to the sauce.
4
Pressure cook the tagine
- Turn off sauté mode.
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 12 minutes.
- This allows the chicken to become completely tender and the flavors to meld while the pressure distributes the spice evenly.
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Tip: High pressure at sea level = 12 minutes for tender, juicy chicken thighs without overcooking.
5
Quick-release and finish sauce
- Once cooking ends, carefully move the valve to venting to quick-release the pressure (about 30 seconds).
- Open the lid and stir the tagine gently.
- The chicken should be fork-tender and the sauce should coat a spoon.
- Taste and add more salt or pepper if needed.
- If the sauce seems too thin, turn to sauté mode and simmer, stirring occasionally, until reduced to a light gravy consistency (2–4 minutes).
- If too thick, stir in an extra splash of broth.
- Stir in the fresh cilantro (if using).
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Ready when: Sauce coats the back of a spoon; chicken is very tender and pulls apart easily
Tip: Quick-release is safe here because there's enough liquid in the pot. Never quick-release a nearly dry pot.
6
Toast the bread bowlsOven 375°F / 190°C
- While the tagine is finishing, preheat your oven to 375°F (190°C).
- Arrange the hollowed sourdough bread slices on a baking sheet.
- Brush the tops, sides, and inner surfaces generously with melted butter.
- Sprinkle with fleur de sel or coarse sea salt if desired.
- Bake for 8–10 minutes until the bread is golden brown and the edges are crispy but the interior remains slightly tender.
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Ready when: Bread is golden brown with crispy edges; the hollowed center is warm but still holds its shape
Tip: Day-old bread is easier to hollow and won't fall apart in the oven. Avoid over-toasting or the bowl will be too brittle to hold the stew.
7
Assemble and serve
- Place each warm sourdough bread bowl on a plate or shallow bowl.
- Spoon the hot tagine—chicken, sauce, apricots, and olives—generously into the center of each bread bowl, dividing evenly.
- Drizzle any extra sauce around the bread.
- Serve immediately while the bread is warm and crispy.
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Tip: Serve as soon as the bread comes out of the oven so it stays crispy. The warm tagine will continue to soften the bread slightly, which is perfect.

Good to know

Tips

For deeper flavor, toast the spices (cumin, cinnamon, paprika, turmeric) in a dry skillet for 1 minute before adding to the pot, then bloom them in the oil. This intensifies their aromatics.
If your Instant Pot is smaller (3-quart), reduce chicken to 1.5 pounds (680 g) and broth to 1 cup (240 ml) to avoid overfilling.
The apricots will continue to soften during pressure cooking; they won't dissolve into mush. For even softer fruit, add them in the last minute before closing the lid.
Serve the tagine alongside couscous, rice, or crusty bread if you'd prefer not to use bread bowls, or offer extra bread on the side for dipping in the sauce.

Make ahead

Prepare the tagine (through step 4) up to 2 days ahead and refrigerate in an airtight container. Reheat gently on sauté mode for 3–4 minutes until steaming. Hollow the bread bowls and brush with butter up to 4 hours ahead; toast just before serving.

Storage & reheating

Store the tagine (without bread bowls) in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or in the Instant Pot on sauté mode. The tagine does not freeze well due to the soft apricots, but can be frozen for up to 1 month if you prefer. Toast fresh bread bowls at serving time; stale bread bowls do not retoast well.

Substitutions

dried apricots, unsweetened → ½ cup (90 g) dried figs or a mix of dried apricots and prunes. Figs or prunes will add slightly more depth; reduce amount of tomato paste by 1 teaspoon to balance sweetness.
pitted green or Castelvetrano olives → ½ cup (90 g) sliced dried figs or raisins. Raisins add sweetness in place of the briny, salty olives; reduce salt to 1 teaspoon.
round sourdough bread loaf, day-old → 4 thick slices of crusty whole-wheat bread or ciabatta. Whole-wheat holds up well to filling; ciabatta is lighter and airier. Toast 10–12 minutes.
fresh cilantro → 2 tablespoons fresh mint or parsley, chopped. Mint adds brightness; parsley is more neutral. Either will add color and freshness.