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    Home » Instant Pot

    Instant Pot Baharat Chicken

    98 · Apr 10, 2020 · 12 Comments

    Jump to Recipe Print Recipe

    This Instant Pot Baharat Chicken is one of those recipes that come from impulse purchases from the Waitrose Cooks' Ingredients section.

    Instant Pot Baharat Chicken recipe by Feisty Tapas

    You know, back when we wanted to hang around supermarkets delighting in new ingredients to try.

    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 several times now (by me and other lovely people who wanted to test it) and it's delicious.

    Big win, the little Tapita loves it.

    Instant Pot Baharat Chicken recipe by Feisty Tapas - Baharat spices from Bart

    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 recipe like this one.

    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.

    Instant Pot Baharat Chicken recipe by Feisty Tapas - served in wraps

    What else 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.

    Instant Pot Baharat Chicken recipe by Feisty Tapas - version with mushrooms
    Instant Pot Baharat Chicken version with mushrooms and onions going in
    Instant Pot Baharat Chicken recipe by Feisty Tapas - cooked with mushrooms and onions
    Instant Pot Baharat Chicken version with mushrooms and onions just cooked

    Instant Pot Baharat Chicken

    Nifty printable recipe card further down

    Ingredients

    600 g chicken thigh fillets

    Zest and juice of 1 lemon

    1 tablespoon of Baharat spices (I found mine in Waitrose, Bart brand)

    Handful of fresh coriander, stalks and leaves chopped separately 

    1 tablespoon of extra virgin olive oil

    Juice of 1 more lemon 

    Salt and pepper

    To serve

    Plain yoghurt

    Serving Suggestion A 

    Tortilla wraps or pita breadSalad leaves (mine Tomatoes

    Serving Suggestion B

    Plain rice

    Method

    Instant Pot Baharat Chicken recipe by Feisty Tapas - step 1

    1.

    Add the chicken thigh fillets to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks and 1 tablespoon of extra virgin olive oil. Mix well. 

    2.

    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). 5 minutes on Poultry / Manual or Pressure Cook. Natural Pressure Release at the end at it will do well on Keep Warm. 

    Instant Pot Baharat Chicken recipe by Feisty Tapas

    3.

    At the end, remove the chicken after quickly seasoning with salt and black pepper to taste. Then press Sauté and set it to More to reduce the sauce. Stir in some of the chopped coriander and the juice of half a lemon. Pour the sauce over the chicken and add more coriander. Then add more lemon juice.

    Notes

    I tried it without pouring the sauce over too. It’s good both ways.

    And, with sauce or without, 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 Baharat Chicken recipe by Feisty Tapas

    Baharat Chicken

    Maria
    A delicious and super simple pressure cooked dish with Baharat spices. Tender, succulent chicken in the Instant Pot
    5 from 8 votes
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine Fusion

    Equipment

    • Instant Pot

    Ingredients
      

    • 600 g chicken thigh fillets I give you instructions for chicken breasts too
    • Zest and juice of 1 lemon
    • 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
    • Handful of fresh coriander stalks and leaves chopped separately
    • 1 tablespoon of extra virgin olive oil
    • Juice of 1 more lemon
    • Salt and pepper

    To serve

    • Plain yoghurt

    Serving Suggestion A

    • Tortilla wraps or pita bread
    • Salad leaves
    • Tomatoes

    Serving Suggestion B

    • Plain rice

    Instructions
     

    • Add the chicken thigh fillets to the inner pot with the lemon zest and juice, 1 tablespoon of Baharat spices, the chopped coriander stalks 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). 5 minutes on Poultry / Manual or Pressure Cook. Natural Pressure Release at the end at 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 to reduce the sauce. Stir in some of the chopped coriander and the juice of half a lemon. Pour the sauce over the chicken and add more coriander. Then add more lemon juice.

    Have chicken breasts instead of Chicken Thigh Fillets?

    •  Slice or dice the chicken breasts and cook 3 minutes with NPR instead, everything else remains the same.

    Notes

    I tried it without pouring the sauce over too. It’s good both ways.
    And, with sauce or without, 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, let me know how YOU eat it over on my Feisty Tapas Facebook page or group, Instagram or Twitter
    Can't find the Baharat spice mix?
    Make your own with this method
    *Terminology
     
    Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
     
    Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
     
    Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 
    Keyword baharat spices, chicken, chicken thigh fillets, Instant Pot
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    98

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    Reader Interactions

    Comments

    1. Hazel Dannatt says

      May 02, 2020 at 7:46 pm

      5 stars
      Mmmmm Maria I made it this evening with diced pork. I added some slice mushrooms and some chopped onion. I put in 125 ml of water, and I didn't need it because the mushrooms produced enugh liquid. I boiled off the excess, and thickened with cornflour.

      Served it with home made flour tortillas, absolutely delicious and will definitely be one of our frequent makes now. I can imagine using the Baharat seasoning on leftover roast chicken and serving that like fajitas too

      I've had that Baharat seasoning in my spice cupboard for a very long time, and I's so happy that you suggested a recipe for it.,

      Thank you xxxxx

      Reply
    2. Jenny Webster says

      May 07, 2020 at 4:55 pm

      5 stars
      This is absolutely delicious and so quick and easy to make. A feast for the eyes as well as the stomach.. We had it last night for supper. Served it with a little wild rice and salad - perfect! I’m going to enjoy experimentIng with this as it seems to be a very versatile dish.

      Reply
    3. Lesley Walton says

      May 27, 2020 at 6:37 pm

      Made it exactly to the recipe and it was bloody gorgeous. My son had it with plain boiled rice and I had it with salad. Will definitely make it again and soon

      Reply
    4. Jo says

      June 19, 2020 at 5:59 pm

      5 stars
      Really nice, super easy, served as part of a summery lunch with cous cous salad and roasted veg. Even without water there was some sauce produced and tasted great. I used the spice mix in the recipe link (and to be honest didn’t even roast and grind whole spices just used the powdered versions which I had in the cupboard) and was still great.

      Reply
    5. Maddie says

      June 22, 2020 at 9:16 pm

      Just made this for the second time and it was even better! Added couscous to the cooking liquid in the pot after removing the chicken rather than reducing it down for sauce and then left it on keep warm for five minutes and it made the easiest side dish in the world. Served it with broccoli and Greek yoghurt spiked with lemon and garlic. Rapidly becoming a family favourite.

      Reply
    6. Wendy says

      June 22, 2020 at 9:26 pm

      5 stars
      Wow wow wow! I made this tonight exactly as per the recipe. Nervous about no water, but it works perfectly with the lemon, and all the juice from the thighs gives a good amount of liquid for cooking and then sauce! So many compliments from my OH, I will definitely be making this again, the flavour is amazing 😋 So little effort and ingredients for such a tasty dish, absolute staple for me now. Had it with rice, mushrooms and wraps, yum! 😋

      Reply
    7. Michele Hawdon says

      June 25, 2020 at 5:49 pm

      5 stars
      Stunning. Was very nervous making this but I had faith in Maria and wow wow wow. It's gone in the keeping it recipe book.

      Thanks Maria

      Reply
      • Maria says

        June 26, 2020 at 6:42 am

        This makes me so happy Michele, thanks so much for your feedback

        Reply
    8. Cathy Mc says

      July 22, 2020 at 1:07 pm

      5 stars
      I have some chicken thighs taken out of the freezer and taken to many out! So I have marinated them in the first part of the recipe, in fridge until tomorrow.
      Also going to add 1/2 courgette. Handful of mushrooms, 1 shall red onion.
      Love this recipe. Family favourite, so easy and quick to make and so tasty. Thanks Maria.
      Also I now have your page with all your lovely handy recipes on my HomePage on my phone
      There is always a lovely recipe to try.🤭

      Reply
      • Maria says

        July 22, 2020 at 1:59 pm

        That's so lovely Cathy, thank you! It's great for using up vegetables, isn't it? Mushrooms and onions are definitely one of my favourite additions

        Reply
    9. Mary says

      July 01, 2022 at 2:36 pm

      5 stars
      This was fantastic with green bell pepper, onions and mushrooms. Served over harissa rice... So yummy!!

      Reply
    10. Esther says

      January 20, 2023 at 11:18 am

      5 stars
      Thank you very much for this recipe! This kind of delicious and easy dishes is exactly what I was after when I bought my Instant Pot! No sauté, everything in, minimum effort and full of flavour - what a great recipe!
      It is a favourite of us and it works well with other seasonings (e.g., Has-el-ranut, herbs and lemon) and it always works - so easy and tasty! I usually follow the suggestion of another person here to make couscous with the remaining liquid and automatically there is a full meal on the table - win win!

      Reply

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