We're Meghan & Stacie

Armed with culinary prowess, practical advice, and microphones, Meghan and Stacie make life as the family cook easier. And funnier too?


more about us
What Are You Looking For?

Leave Us A Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!?

It’s true. Click below, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos. 

leave a voicemail
Listen to The Podcast On:

Instant Pot Shredded Harissa Chicken

Filed Under:


Share This:

This is one of many freezer-friendly recipes from Stacie’s latest cookbook, Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! But of them all, it’s the most versatile. You can defrost this warmly spiced chicken to serve over quick-cooking couscous with a super fast chopped cucumber-tomato salad and some feta or tzatziki, or get creative! Use it to top a Middle-Eastern style flatbread “pitza,” mix it into a simple tomato soup to serve with with pita and hummus, or give taco night a Middle-Eastern twist.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Shredded Harissa Chicken

  • Author: Stacie Billis
  • Yield: 4 1x


From Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! [where you can also get a stove-top adaptation]

To be completely honest, I take major liberty by naming harissa in this recipe. What I make here is just barely an approximation of the smoky, spicy, seductive chili paste of North Africa, most commonly associated with Tunisia. Real harissa is more thick and complex, but can also be a little much for my kids at the moment. I liked the idea of introducing them to the basic flavor profile, and in doing so, hit on this dinner which has become a weeknight staple.



2 tablespoons olive oil, plus more for serving
2 garlic cloves, roughly chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons tomato paste
1 (12-ounce) jar roasted red peppers, drained
2 tablespoons lemon juice (from about 1 juicy lemon), plus more for serving
3/4-1 teaspoon salt
2 lbs boneless, skinless chicken thighs


  1. Heat the oil in a small pan set over medium heat. Once the oil begins to shimmer, add the garlic and saute until it just begins to turn golden brown, 1 to 2 minutes. Add the coriander, cumin, and paprika, and toast, stirring constantly until they turn one shade darker brown, 1 1/2 minutes. Add the tomato paste and, continuing to stir constantly, cook until the mixture comes together, about 30 seconds. Immediately remove the paste from the hot pan so that it does not burn.
  2. Add the paste to a high-powered blender or food processor along with the peppers, lemon juice, and 1/2 teaspoon of the salt, and blend to your desired consistency. (I like this sauce with a little bit of texture, so I either pulse it three times in a high-powered blender and then let it run for 30 seconds at low, or I let it run for 10 to 15 seconds in a food processor. Play with it until you get a consistency you like.)
  3. Add the chicken thighs to the insert of your electric pressure cooker and pour the sauce over them; toss to coat. Set the pressure cooker to high for 18 minutes and cover, remembering to set the valve on the lid to pressure. When done cooking, manually release the pressure valve. Once cool enough to handle, shred the chicken and season to taste with the remaining 1/4 to 1/2 teaspoon salt, adding more if desired.

Keywords: chicken, harissa, shredded, dinner

join now

Our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll find out what you’re cooking and eating now too.  

Join Our Private Listener's Community on Facebook

get social with us!

Get Our Spring 2022 Meal Plan!

Includes 12 EASY MEAL IDEAS that make the most of spring produce, tips for leftovers and more! 

© Didn't I Just Feed You 2021  |  Privacy Policy | Terms & Conditions |  Design by Tonic  | Customized by Saltwater Designs





Didn't I Just Feed You: A Food Podcast and Community for Parents and Busy Family Cooks

on instagram

follow along:

community login >
community login