Name: Instant Pot Chicken Tagine with Butternut Squash and Spinach
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Extra-virgin olive oil, divided - 4 tablespoons; Kosher salt, divided - 3 ½ teaspoons; Ground cinnamon - 2 teaspoons; Ground cumin - 2 teaspoons; Sweet paprika - 2 teaspoons; Ground coriander - 1 teaspoon; Ground black pepper - ½ teaspoon; Skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces - 1 ½ pounds; Yellow onion, thinly sliced lengthwise - 1 large; Garlic, smashed - 4 cloves; Finely grated fresh ginger - 4 teaspoons; Water - 2 ½ cups; Peeled and cubed (3/4-inch) butternut squash - 2 cups; Diced tomatoes in juice - 1 (14.5 ounce) can; Baby spinach leaves - 1 (5 ounce) package; Lemon juice - 3 tablespoons; Lemon zest - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons

Instant Pot Chicken Tagine with Butternut Squash and Spinach

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Tagine with Butternut Squash and Spinach

1. Extra-virgin olive oil, divided - 4 tablespoons

2. Kosher salt, divided - 3 ½ teaspoons

3. Ground cinnamon - 2 teaspoons

4. Ground cumin - 2 teaspoons

5. Sweet paprika - 2 teaspoons

6. Ground coriander - 1 teaspoon

7. Ground black pepper - ½ teaspoon

8. Skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces - 1 ½ pounds

9. Yellow onion, thinly sliced lengthwise - 1 large

10. Garlic, smashed - 4 cloves

11. Finely grated fresh ginger - 4 teaspoons

12. Water - 2 ½ cups

13. Peeled and cubed (3/4-inch) butternut squash - 2 cups

14. Diced tomatoes in juice - 1 (14.5 ounce) can

15. Baby spinach leaves - 1 (5 ounce) package

16. Lemon juice - 3 tablespoons

17. Lemon zest - 2 teaspoons

18. Salt and ground black pepper to taste - 2 teaspoons

How to cook deliciously - Instant Pot Chicken Tagine with Butternut Squash and Spinach

1. Stage

Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.

2. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.

3. Stage

Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

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, about 5 minutes. Unlock and remove the lid.

5. Stage

Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.