This unbelievably flavorful Instant-Pot Tahini Chicken is the perfect protein to complement your favorite roasted fall vegetables.
As much as I love the simplicity of grilled chicken breast and frequently use it for meal prep, I’m always on the lookout for recipes that will transform this meat into something special. One evening, craving some Middle Eastern flavor, I spotted the jar of tahini that had been lingering in my fridge longer than I’d care to admit. I had purchased it with the intention of making hummus, but since it wasn’t something that I made often, the container of tahini was mostly full.
I figured if peanut butter pairs so well with chicken in dishes like chicken satay, why not give tahini with chicken a try as well? After all, their flavor profiles aren’t all that different. With the help of my trusty Instant Pot, I created a dish that combines warm, earthy flavors with a subtle richness balanced by the natural sweetness of Medjool dates. This Instant Pot tahini chicken pairs beautifully with roasted fall vegetables. I also heaped some of the leftover chicken onto a crusty baguette the next day for lunch, and boy, was it delicious.
Is Instant-Pot Tahini Chicken Healthy?
Though the dish is relatively high in fat, tahini is particularly rich in healthy fats. (Other sources of healthy fats include avocado, olive oil, and nuts.) In fact, about half of the fat in tahini comes from monounsaturated fatty acids. Serve this dish with any of your favorite veggies and whole grains to create a balanced meal.
What is Tahini?
Tahini is a smooth, rich paste made from ground sesame seeds, sometimes lightly roasted. Popular in Middle Eastern cuisine, tahini is used in traditional dishes such as hummus, baba ganoush, and a whole host of other sweet and savory foods. It’s a common ingredient and base in marinades, spreads, and a variety of desserts.
How To Make Ahead And Store
Leftover chicken should be cooled within 2 hours and placed in an airtight container. Store in an airtight container in the fridge for up to 3 days. Store in the freezer in a freezer-safe dish for up to 3 months.
Serving Suggestions
To round out the meal, I served this Instant-Pot tahini chicken with roasted sweet potatoes and cauliflower, but other roasted vegetables will pair great with it as well. Try it with Roasted Sweet Potatoes And Brussels Sprouts, Air-Fryer Roasted Potatoes, or Cumin-Roasted Carrots.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups chicken broth (not sodium reduced)
- 2 medjool dates sliced
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 teaspoons za'atar
- 1 pound boneless skinless chicken breasts
- Cilantro chopped, for garnish
- Fresh mint chopped, for garnish
- Drizzle of honey optional
Instructions
- Heat your Instant Pot to sauté mode. Add the onion and cook until it begins to soften, about 2-3 minutes. Then, add the cumin, cinnamon, and nutmeg and cook until fragrant, about 1 minute.
- While the onions cook, place the broth and dates in a large microwave-safe bowl and microwave until the broth is very hot, about 1-1.5 minutes.
- Place the broth and dates into a food processor and process until the dates are mostly broken down (a few small pieces are okay). Then, add the tahini, lemon, and salt, and process until combined.
- Once the onion is softened, season the chicken with the za'atar. Place it into the bottom of the Instant Pot.
- Pour the sauce over the chicken. Cover and set the lid to sealing. Cook for 10 minutes on manual high pressure.
- Once cooked, do an instant steam release. Transfer the chicken to a cutting board.
- Turn the Instant Pot to sauté mode and cook, stirring frequently, until the sauce thickens. About 5-10 minutes.
- Shred the chicken and add it back to the pot. Stir thoroughly.
- Garnish and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can I make this in advance and just reheat?
Hi Jessica, Yes you certainly can. You can store cooked chicken for 3 days in the fridge and 3 months in the freezer (in an airtight container).
It looks so yummy. I want to try it