Instant Pot Chicken Tagine with Butternut Squash and Spinach

Why You’ll Love This Recipe

• Quick and Convenient: Utilizing the Instant Pot, this recipe delivers the deep, slow-cooked flavors of traditional tagine in a fraction of the time.
• Nutritious and Balanced: Packed with lean protein from chicken, vitamins from butternut squash and spinach, and aromatic spices, this dish offers a well-rounded meal.
• Flavorful and Aromatic: The combination of spices such as cinnamon, cumin, and coriander infuses the dish with a warm and inviting taste profile.
• One-Pot Meal: Simplifies preparation and cleanup, making it ideal for busy weeknights or effortless entertaining.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, thinly sliced lengthwise
• 4 cloves garlic, smashed
• 4 teaspoons finely grated fresh ginger
• 2 1/2 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Spice Paste: In a small bowl, mix 2 tablespoons of olive oil with 2 1/2 teaspoons of kosher salt, cinnamon, cumin, paprika, coriander, and black pepper to form a paste.
2. Season the Chicken: Toss 1 tablespoon of the spice paste with the chicken pieces in a medium bowl; set aside.
3. Sauté the Aromatics: Turn on the Instant Pot and select the Sauté function. Heat the remaining 2 tablespoons of olive oil until shimmering. Add the sliced onion and the remaining 1 teaspoon of kosher salt; cook until the onion is softened, about 6 minutes.
4. Add Spices, Garlic, and Ginger: Stir in the remaining spice paste, smashed garlic, and grated ginger. Cook, stirring constantly, until fragrant, approximately 30 to 60 seconds.
5. Deglaze and Add Main Ingredients: Pour in the water, scraping up any browned bits from the bottom of the pot. Add the seasoned chicken, butternut squash, and diced tomatoes with their juices; stir to combine and spread the mixture evenly.
6. Pressure Cook: Close and lock the lid, ensuring the pressure valve is set to sealing. Select high pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
7. Natural Release: After the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully use the quick-release method to release any remaining pressure. Unlock and remove the lid.
8. Incorporate Spinach and Lemon: Stir in the baby spinach, cover the pot without locking the lid, and let it stand until the spinach wilts, about 3 minutes. Stir in the lemon juice and zest; season with additional salt and black pepper to taste.
9. Serve: Ladle the tagine into bowls and serve hot, optionally garnished with fresh herbs like cilantro or parsley.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Additional Time: 15 minutes
• Total Time: 55 minutes

Variations

• Vegetarian Option: Replace chicken with chickpeas or a medley of root vegetables like carrots and potatoes for a hearty vegetarian version.
• Different Greens: Substitute spinach with kale or Swiss chard for a different texture and flavor profile.
• Spice Adjustments: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the spice paste.
• Serving Suggestions: Serve over couscous, quinoa, or rice to soak up the flavorful sauce.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place cooled tagine in freezer-safe containers and freeze for up to 3 months.
• Reheating: Thaw frozen tagine in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed to adjust consistency.
  

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  Instant Pot Chicken Tagine with Butternut Squash and Spinach

  

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  This Instant Pot Chicken Tagine delivers the bold, aromatic flavors of Moroccan cuisine in a fraction of the time. Tender chicken thighs, sweet butternut squash, and fresh spinach are infused with warm spices like cinnamon, cumin, and coriander, creating a nutritious, one-pot meal. Serve over couscous, quinoa, or rice for a hearty and comforting dish.

  • Author: Ava
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 55-65 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Moroccan
  • Diet: Gluten Free

  Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 cloves garlic, smashed
  • 4 teaspoons finely grated fresh ginger
  • 2½ cups water
  • 2 cups peeled and cubed (¾-inch) butternut squash
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 (5-ounce) package baby spinach leaves
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • Salt and black pepper to taste

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  Instructions

  Prepare the Spice Paste:

  1. In a small bowl, mix olive oil, 2½ teaspoons salt, cinnamon, cumin, paprika, coriander, and black pepper to form a paste.

  Season the Chicken:

  2. Toss 1 tablespoon of the spice paste with the chicken pieces in a medium bowl; set aside.

  Sauté the Aromatics:

  3. Turn on the Instant Pot’s Sauté function. Heat the remaining 2 tablespoons olive oil until shimmering.
  4. Add onions and 1 teaspoon salt; cook until softened (about 6 minutes).

  Add Spices, Garlic, and Ginger:

  5. Stir in the remaining spice paste, garlic, and ginger.
  6. Cook, stirring constantly, until fragrant (30-60 seconds).

  Deglaze and Add Main Ingredients:

  7. Pour in water, scraping up any browned bits from the bottom.
  8. Add seasoned chicken, butternut squash, and diced tomatoes (with juices); stir to combine.

  Pressure Cook:

  9. Close and lock the Instant Pot lid, ensuring the pressure valve is set to sealing.
  10. Select high pressure and set the timer for 3 minutes.
  11. Allow 10-15 minutes for pressure to build.

  Natural Release & Finishing Touches:

  12. Once cooking is complete, let the pressure naturally release for 10 minutes, then perform a quick release.
  13. Stir in baby spinach, cover the pot without locking the lid, and let it sit until wilted (about 3 minutes).
  14. Stir in lemon juice and zest, then adjust salt and black pepper to taste.

  Serve:

  15. Ladle into bowls and serve hot, optionally garnished with fresh cilantro or parsley.

  Notes

  • Vegetarian Alternative: Replace chicken with chickpeas or root vegetables like carrots and potatoes.
  • Greens Variation: Swap spinach with kale or Swiss chard.
  • Spicy Kick: Add cayenne pepper or red pepper flakes to the spice paste.
  • Serving Suggestions: Pair with couscous, quinoa, or rice to absorb the rich flavors.