Instant Pot® Chicken Tagine with Butternut Squash and Spinach

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Description

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 3 ½ teaspoons kosher salt, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 ½ 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 ½ 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

  1. Stir 2 tablespoons oil
  2. 2 1/2 teaspoons kosher salt
  3. cinnamon
  4. cumin
  5. paprika
  6. coriander
  7. and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  8. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering
  9. about 1 minute. Add onion and 1 teaspoon kosher salt; cook
  10. stirring occasionally
  11. until softened
  12. about 6 minutes.
  13. Stir in remaining spice paste
  14. garlic
  15. and ginger. Cook
  16. stirring constantly
  17. until fragrant
  18. 30 seconds to 1 minute. Stir in water
  19. scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash
  20. tomatoes with their juices
  21. and chicken; stir to combine
  22. then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  23. Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions
  24. about 5 minutes. Unlock and remove the lid.
  25. Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts
  26. about 3 minutes. Stir in lemon juice and zest; taste
  27. and season with salt and pepper.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 6

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