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Moroccan Spiced Pork Stew with Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried apricots, halved
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup chicken broth
  • Fresh cilantro, chopped, for garnish
  • Cooked couscous, for serving

Instructions
 

  • Set the Instant Pot to sauté and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 2 minutes until the onion starts to soften.
  • Stir in the cumin, coriander, cinnamon, paprika, ginger, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Add the carrots, dried apricots, chickpeas, diced tomatoes, and chicken broth. Stir everything together.
  • Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 25 minutes.
  • Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Open the lid, stir the stew, and serve it over couscous with fresh cilantro on top.

Notes

Dried apricots soften during the pressure cook but hold their shape, so they give bursts of sweetness in each bite. If the stew seems thin after cooking, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Instant Pot, Knife, Cutting Board