Jazz up your chicken dinner with this Instant Pot Tahini Chicken. So much flavor, deliciously creamy, and so easy to make!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Pressurizing Time 10 minutesminutes
Servings 4people
Calories 365kcal
Author FoodFaithFitness
Equipment
Instant pot
Ingredients
1TbspOlive oil
1/2CupOnion,diced
1tspCumin
1/2tspCinnamon
1/4tspNutmeg
1 1/2CupsChicken broth (not sodium reduced)
2Medjool Dates,sliced
1/2CupTahini
2TbspFresh lemon juice
1/2tspSalt
2tspZa'atar
1LbBoneless skinless chicken breasts
Cilantro,for garnish
Sliced fresh mint,for garnish
Drizzle of honey,for garnish (optional if not whole30)
Serving suggestions
Roasted sweet potato(not included in nutritional info)
Roasted Cauliflower
Instructions
Heat your Instant Pot to sautee mode. Add the onion and cook until it begins to soften, about 2-3 mins. 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 mins
Place the broth and date into a food processor and process until the date is mostly broken down - a few little pieces are okay. Then, add in the tahini, lemon and salt and process until combined.
Once the onion is done, 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 mins on manual high pressure.
Once cooked, do an instant steam release. Transfer the chicken to a cutting board.
Turn the Instant Pot to Sautee mode and cook, stirring frequently, until the sauce thickens. About 5-10 mins.