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Instant Pot Chicken Tagine with Butternut Squash and Spinach
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Instant Pot Moroccan chicken thighs with butternut squash, spinach, tomatoes, and spices for a flavorful and convenient meal.
Ingredients:
  • 4 tablespoons extra-virgin olive oil, divided
  • 3.5 teaspoons kosher salt, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground black pepper
  • 1.5 pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 cloves garlic, smashed
  • 4 teaspoons finely grated fresh ginger
  • 2.5 cups water
  • 2 cups peeled and cubed (3/4-inch) butternut squash
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 1 (5 ounce) package baby spinach leaves
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • salt and ground black pepper to taste
Instructions:
  • Combine 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper in a small bowl to make a flavorful paste. Massage 1 tablespoon of the spice paste onto chicken thighs in a medium bowl and let it marinate.
  • Preheat a multi-functional pressure cooker (like Instant Pot) by selecting the Sauté function. Heat the remaining 2 tablespoons of extra-virgin olive oil in the pot until shimmering, for about 1 minute. Sauté the onion with the remaining 1 teaspoon of kosher salt until softened, for about 6 minutes.
  • Add the rest of the spice paste, garlic, and ginger to the pot. Cook while stirring constantly until fragrant, for about 30 to 60 seconds. Pour in water and use a wooden spoon to scrape up any browned bits from the bottom. Mix in chicken, butternut squash, and tomatoes with their juices. Ensure everything is well combined before sealing the lid. Set the timer for 3 minutes on high pressure following the manufacturer's instructions and allow the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes, then carefully use the quick-release method for about 5 minutes. Unlock and remove the lid.
  • Gently fold spinach into the pot, covering it without locking the lid. Allow the spinach to wilt for approximately 3 minutes. Add lemon juice and zest, then season with salt and black pepper to taste.

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