One of the easiest pressure cooker recipes you'll ever try, it will challenge everything you know about adding liquid to pressure cook!
This Instant Pot Baharat Chicken is one of those recipes that come from impulse purchases from the Waitrose Cooks' Ingredients section.
The day I bought it, I actually left it at the self-service checkout and a lovely Waitrose partner was waiting for me at the exit holding it up for me.
"I was told to look out for the lady with the hair clip".
Yup, that was me. The lady with the hair clip which isn't even a hair clip according to the little Tapita, it's a scarf brooch apparently.
Anyway, this Instant Pot Baharat Chicken (for want of a better name) has been made many, many times now and it's a reader favourite for its ease and depth of flavour.
Baharat spice blend
I used the Baharat spice mix in the photo above, by the brand Bart. Schwartz also does its own Baharat seasoning.
If you can't find either, you might have the ingredients to make your own following a Baharat spice mix recipe like the one on Olive Magazine.
But Maria, no added liquid?
You may have noticed already that I like to push the limits when it comes to liquid in the Instant Pot.
Chicken releases liquid as it cooks so you can get away with very little liquid.
I like to write the Golden Rules of the Instant Pot Way of Cooking and then break them 😉
You do need a very well maintained Instant Pot though.
For example, the rim of the cooker needs to be super clean.
You also need to make sure the sealing ring is properly in place before you close the lid.
In fact, just read this post and watch the videos there before you start cooking 😊
Unsure? Add 100 ml of water or stock (cold).
Also, click the photo below to join my Pressure Cooking group for lots of tips.
How to serve this Baharat Chicken
With a salad, in a wrap, on its own, with plain rice. but definitely try it with plain yoghurt!
It would, in fact, be delicious with my Za'atar Flat Breads to dip in the sauce.
What other ingredients could you add?
I've also made it with mushrooms and onions and it was lovely. It's perfect for anything vegetables that need using up.
Nifty printable recipe card further down
Add all ingredients to the inner pot
Add any extra ingredients you fancy, in this photo I've added mushrooms and onions
Hint: it’s really good with plain yoghurt stirred in! It’s delicious in a wrap with lettuce and tomatoes. It would be great in pita bread too.
Or try serving it with plain rice or with a nice salad.
So many possibilities
- Instant Pot
- 600 g boneless whole chicken thigh fillets Want to use chicken breasts? Dice them or slice them first and follow the different timings I provide
- 1 lemon zested and juiced
- 1 tablespoon of Baharat spices I found mine in Waitrose, Bart brand but other brands are available (good old Schwartz does it too) or make your own
- 1 handful of fresh coriander stalks and leaves chopped separately
- 1 tablespoon of extra virgin olive oil
- Salt and pepper
- Juice of 1 more lemon
- Plain yoghurt optional
Serving Suggestion A
- Tortilla wraps or pita bread
- Salad leaves
Serving Suggestion B
- Plain rice
- Add the chicken thigh fillets OR diced/sliced chicken breast to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks (save the leaves for later) and 1 tablespoon of extra virgin olive oil. Mix well.
- Lid on. Steam release handle pointing to Sealing (unless you have an Instant Pot with a self-sealing lid, in which case the lid will seal automatically).
- Pressure cook 5 minutes if using boneless chicken thigh fillets / Pressure cook 3 minutes if using diced or sliced chicken breasts. Natural Pressure Release at the end and it will do well on Keep Warm.
- At the end, remove the chicken after quickly seasoning with salt and black pepper to taste. Then press Sauté and set it to More (or High) to reduce the sauce with the lid off.
- Stir in some of the chopped coriander and the juice of half a lemon. Pour the reduced sauce over the chicken and add more coriander