Instant Pot Tahini Chicken
Jazz up your chicken dinner with this Instant Pot Tahini Chicken. So much flavor, deliciously creamy, and so easy to make!
Servings 4 people
Calories 365kcal
Equipment
- Instant pot
Ingredients
- 1 Tbsp Olive oil
- 1/2 Cup Onion, diced
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 1/2 Cups Chicken broth (not sodium reduced)
- 2 Medjool Dates, sliced
- 1/2 Cup Tahini
- 2 Tbsp Fresh lemon juice
- 1/2 tsp Salt
- 2 tsp Za'atar
- 1 Lb Boneless 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.
- Shred the chicken and stir it back into the pot.
- Garnish and DEVOUR!
Video
Nutrition
Calories: 365kcal | Carbohydrates: 18g | Protein: 29g | Fat: 22.2g | Saturated Fat: 3.5g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 866mg | Potassium: 408mg | Fiber: 4g | Sugar: 9.5g | Vitamin C: 8mg | Calcium: 14mg | Iron: 18mg