Instant Pot Harissa Chicken with Chickpeas and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold, one-pot North African-inspired chicken stew featuring spicy harissa, tender chickpeas, and juicy tomatoes cooked quickly in the Instant Pot. This Mediterranean-inspired Instant Pot recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 medium diced yellow onion and 4 minced garlic cloves, cooking for 3-4 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika, and cook for 1 minute until the spices bloom.
  3. Step 3: Add 1.5 lbs boneless skinless chicken thighs cut into 2-inch pieces, 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Close the Instant Pot lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
  5. Step 5: When cooking completes, carefully quick release the pressure. Open the lid, stir the stew, and sprinkle with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Instant Pot Harissa Chicken with Chickpeas and Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Harissa Chicken with Chickpeas and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Instant Pot Harissa Chicken with Chickpeas and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Harissa Chicken with Chickpeas and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Harissa Chicken with Chickpeas and Tomatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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