Make easy work of dinner with this Instant Pot chicken ghallaba! This one-pan Middle Eastern recipe cooks chicken in tangy tomatoes and veggies for a satisfying one-pot meal.

A plate of chicken and vegetables on a table next to an instant pot.

It's no secret that I love Middle Eastern cooking, particularly Moroccan and Lebanese flavors. Chicken ghallaba has been on my list of favorites since I tried it in Jordan a few years ago. But oftentimes, I don't have the time or patience to devote to building the complex layers of flavor that these recipes require. Enter, this Instant Pot chicken ghallaba recipe to save the day.

This Middle Eastern favorite is the perfect blend of tender chicken, a medley of vegetables, and an aromatic mix of spices, all simmered together in a comforting and flavorful meal. It's traditionally a stovetop dish, but adapting it for the Instant Pot makes it easier and faster without sacrificing the taste.

This recipe for chicken ghallaba maintains the classic elements we all love—smoky paprika with chicken, earthy cumin, and a hint of garlic, paired beautifully with zucchini and the natural juices of the chicken and the fresh crunch of bell peppers and onions. What's truly special about this dish is how the Instant Pot turns it into a one-pot dish that is ready in 30 minutes, simplifying the process so you can savor an easy meal without a long list of steps or a sink full of dishes afterward.

With just a few adjustments to the cooking time and liquid ratios, my Instant Pot chicken ghallaba recipe transforms this traditional Middle Eastern dish into a weeknight-friendly feast.

What is Chicken Ghallaba?

Two plates of chicken ghallaba on a marble table.

Chicken Ghallaba is a savory dish traditionally served in Middle Eastern cuisine. It's recognized for its bold flavors, coming from a mix of paprika, turmeric and chilli, the mix of peppers and onions, and tender chicken pieces. I love this recipe for its ability to bring a taste of the Mediterranean to the dining table.

What is the origin of the name Chicken Ghallaba?

A plate of chicken and vegetables on a marble table.

The name "Chicken Ghallaba" comes from the Arabic word "ghallab," which means to overwhelm or conquer. The dish is aptly named, as it overwhelms the senses with its strong spices and unforgettable flavor! It may ruin your taste for other chicken dishes, if you ask me.

Ingredients

When I make Instant Pot Chicken Ghallaba, I start with a good mix of fresh vegetables and spices that bring out a medley of flavors. Here's what I use:

- Chicken thighs: Provide a tender and flavorful base for the dish; turkey thighs could be used as a substitute for a different poultry flavor.
- Oil: Necessary for sautéing and building flavors; alternatives include butter or ghee for a richer taste.
- Onion: Adds depth and sweetness to the dish; shallots or leeks can offer a milder flavor.
- Carrot: Contributes natural sweetness and a hearty texture; try using sweet potatoes for a different sweet note.
- Bell peppers (red, yellow, orange): Offer a spectrum of sweet and tangy flavors and a colorful presentation; any color bell pepper is interchangeable, or try poblano peppers for a mild heat.
- Zucchini: Brings a delicate flavor and soft texture; eggplant is a good substitute for a meatier texture.
- Stewed tomatoes: Provide acidity and richness to the dish; crushed tomatoes or tomato sauce can be used as alternatives.
- Garlic: Infuses the dish with a robust and aromatic flavor; shallots or garlic powder can be used when fresh garlic isn't available.
- Paprika: Offers a sweet and slightly earthy flavor; for a smokier taste, consider using smoked paprika or chipotle powder.
- Fresh red chili (optional): Adds a spicy kick; for less heat, try using a pinch of red pepper flakes or omit entirely.
- Turmeric: Imparts a warm, bitter flavor and a golden color; curry powder can be a substitute, adding a more complex flavor profile.
- Sumac: Provides a tart, lemony taste; lemon zest or a dash of vinegar can mimic its tanginess if sumac is not at hand.
- Cilantro: Brings a bright, citrusy note to the dish; if cilantro isn't your preference, try parsley or dill for a fresh, herby flavor.

Step-By-Step Instructions

First, I get my Instant Pot ready by turning it on and selecting the "Sauté" function. I pour in some oil to coat the bottom. Once it's hot, I toss in the diced chicken seasoned with a pinch of salt and black pepper. It only takes about 2 minutes to brown the chicken nicely.

A person holding a plate of vegetables on a marble countertop.

Now, it's time for the veggies. I add the onion, carrot, and a mix of colorful bell peppers. I sprinkle a little more salt and let them sauté for about 5-7 minutes, stirring now and then to keep everything cooking evenly.

Chicken in an instant pot on a marble countertop.

Next, I stir in the garlic and stewed tomatoes, along with a flavorful blend of paprika, sumac, turmeric, and a dash of red chili for a kick. Everything gets a good mix to ensure the spices are well distributed.

An instant pot filled with vegetables and chicken.

With everything in the pot, I close the lid, making sure the valve is set to "Sealing." I adjust the settings to cook on high pressure for 10 minutes using either the "Manual" or "Pressure Cook" function.

An instant pot filled with vegetables,chicken, and spices.

When the timer beeps, I carefully perform a quick release of the pressure by switching the valve to "Venting." After the pressure indicator drops, I open the lid to add a burst of freshness with zucchini and cilantro, stirring them into the mix.

A pot of stew with meat and vegetables in it.

Lastly, I serve this hearty chicken ghallaba alongside a bed of fluffy rice. Enjoy!

Storage And Freezer Instructions

A plate of chicken and rice in front of a slow cooker.

When preparing Instant Pot Chicken Ghallaba, I make a generous batch, so I have leftovers to savor on another day. To keep the dish fresh in the fridge, I first let it cool down, then transfer it into an airtight container and place it flat to maximize space; it stays good for 3-4 days.

If I'm planning to store it for longer, I use a freezer-safe container where it can last up to three months. When it's time to reheat, a couple of minutes in the microwave is all it takes for a quick and satisfying meal.

For freezing, I let the Chicken Ghallaba cool completely before dividing it into meal-sized servings, simplifying defrosting later. I make sure to label each container with the date and contents, and when I'm ready to enjoy it again, I simply thaw it overnight in the fridge.

Pro Tip: Freeze leftovers flat in zip-top bags to save space.

Top Tips

Brown the Chicken: Before pressure cooking, use the "Sauté" function to brown the chicken in the Instant Pot. This step caramelizes the chicken's surface, adding complexity to the overall taste.
Fresh Finish with Herbs and Veggies: After the pressure cooking cycle, stir in fresh, crisp ingredients like zucchini and cilantro. Adding these at the end preserves their texture and color.

Variations

A plate of food on a table next to an instant pot.

When I make Instant Pot Chicken Ghallaba, I love experimenting with different ingredients to keep things exciting. The traditional Ghallaba usually focuses on a lively mix of vegetables, protein, and spices, but here are a few twists I enjoy:

Vegetables: I sometimes swap out or add veggies like zucchini, spinach, or chickpeas for a twist on texture and flavor. For those who like it hot, adding jalapeños or chili flakes is a great way to turn up the heat.

Proteins: While chicken is the staple, substituting it with beef strips or even tofu can cater to different dietary needs without compromising the dish's essence.

Spices: The typical cumin, paprika, and garlic powder blend is fantastic, yet sometimes I'll introduce turmeric or coriander for a different aromatic profile.

Grain Alternatives: Traditionally served with rice, Ghallaba can also be served over pasta like angel hair, quinoa or couscous for a nutritious change.

These are just suggestions to inspire creativity. Everyone’s taste is personal, so I encourage you to try your own variations and see what you like best!

Accompanying Dishes And Serving Suggestions

Someone taking a bite of chicken ghallaba with a fork.

When I prepare Instant Pot Chicken Ghallaba, I like to serve it with side dishes that complement its rich flavors. For a fresh and zesty starter, I often opt for a Spicy Moroccan carrot salad. Its bold taste with harissa and cilantro sets the stage beautifully for the main course.

For a creamier texture, Zaalouk, a Moroccan eggplant and tomato dip, pairs wonderfully with the Chicken Ghallaba. Served as a salad or dip, it melds perfectly with the dish's Mediterranean spices.

To add a grain to the table, I adore making a Moroccan Pearl Couscous Salad. This salad is delightful, with its combination of feta, fresh vegetables, and a lemony tahini dressing—it's a refreshing complement to the savory chicken.

On cooler evenings, a bowl of Moroccan carrot soup with chermoula offers a comforting start. Its sweet and earthy flavors, coupled with spicy chermoula, provide a warm welcome to the meal.

Lastly, though not traditionally served with Chicken Ghallaba, I sometimes include a filet of Moroccan Salmon, for a pescatarian option. Its combination of cauliflower and olives marries well with the chicken's spice profile.

Recipe

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