Instant Pot Spiced Yogurt Chicken with Wheat Berries, Carrots, and Spinach

Instructions

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   1. In a bowl, mix the plain Greek yogurt with the lemon juice, sweet paprika, ground cumin, ground coriander, ground cinnamon, ground turmeric, 1/2 teaspoon of the salt, and the black pepper. Add the chicken thighs and toss to coat well. Let stand for 10 minutes while you prepare the remaining ingredients.

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   2. Turn the Instant Pot to Sauté on high. When the pot is hot, add the olive oil, yellow onion, and carrots. Cook for 4 to 5 minutes, stirring, until the onion softens. Add the garlic and cook 30 seconds more.

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   3. Stir in the rinsed wheat berries and pour in the chicken broth. Scrape the bottom of the pot well with a wooden spoon to release any browned bits and help prevent a burn notice. Add the remaining 1/2 teaspoon salt.

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   4. Place the chicken and all of the yogurt marinade over the wheat berry mixture without stirring too much. Lock the lid and cook on high pressure for 18 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.

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   5. Open the pot and check that the chicken has reached at least 165°F and 74°C in the thickest part. Lightly shred or separate the pieces with a spoon.

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   6. Add the fresh spinach and stir gently until wilted from the residual heat, 1 to 2 minutes. Taste and adjust salt and black pepper if needed.

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   7. Serve hot and finish with the chopped fresh parsley on top. If you want to hold it before serving, use the Instant Pot Keep Warm function and make sure the dish stays above 140°F and 60°C.