Instant Pot Chicken with Dates, Spiced Carrots, and Mint Lemon Bulgur

Instructions

1. 1

   1. In a bowl, combine the chicken with 1/2 teaspoon of the salt, black pepper, cumin, coriander, cinnamon, and sweet paprika until all the pieces are evenly coated.

2. 2

   2. Turn the Instant Pot to Sauté mode and, once the insert is hot, add the olive oil. Brown the chicken for 3 to 4 minutes, stirring once, until lightly colored. Transfer it temporarily to a plate.

3. 3

   3. Add the onion and carrots to the pot and sauté for 3 minutes. Stir in the garlic and cook 30 seconds more, stirring so it does not burn.

4. 4

   4. Add the dates, bulgur, and chicken broth. Scrape the bottom well with a wooden spoon to loosen any browned bits. Return the chicken to the pot along with any juices from the plate.

5. 5

   5. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The safe internal temperature of the chicken should reach 165°F/74°C at the end of cooking.

6. 6

   6. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure manually.

7. 7

   7. Open the lid and add the lemon juice, lemon zest, mint, and parsley. Gently fluff and stir so the bulgur, dates, and carrots are evenly distributed without breaking up the chicken too much.

8. 8

   8. Taste and adjust with the remaining 1/2 teaspoon salt if needed. Serve hot with the toasted sliced almonds on top.

9. 9

   9. If you want to toast the almonds at home, heat them in a dry skillet over medium heat for 2 to 3 minutes, or in the oven at 350°F/175°C for 5 minutes, watching carefully so they do not burn.