Instant Pot Chicken Tagine with Butternut Squash and Spinach Recipe

Chicken tagine is a traditional North African dish that is typically cooked in a conical-shaped ceramic pot, also called a tagine. But with the magic of the Instant Pot, you can now enjoy this flavorful and aromatic dish in a fraction of the time it would take to cook it traditionally. This Instant Pot Chicken Tagine with Butternut Squash and Spinach recipe takes all the traditional elements of a tagine and combines them in a quick and convenient way, resulting in a delicious and tender chick...

This recipe is a beautiful blend of savory and sweet flavors, with tender chicken, sweet butternut squash, and earthy spinach all coming together in a fragrant and spiced tomato-based broth. The warm spices of cinnamon, cumin, and ginger add depth and complexity to the dish, while the tangy notes of preserved lemon and green olives provide a bright and zesty contrast. The result is a well-balanced and satisfying meal that is sure to become a new favorite in your dinner rotation.

With the Instant Pot, you can achieve the tender and juicy results of a slow-cooked tagine in a fraction of the time. The high pressure of the Instant Pot infuses the flavors of the spices and ingredients into the chicken, creating a rich and succulent dish in just under an hour. Plus, the convenience of the Instant Pot means that you can simply set it and forget it, allowing you to tend to other tasks while your delicious dinner cooks itself.

Whether you are already a fan of traditional chicken tagine or are simply looking for a new and flavorful dish to try, this Instant Pot Chicken Tagine with Butternut Squash and Spinach is definitely worth adding to your recipe repertoire. The warm and comforting flavors are perfect for cooler weather, and the simplicity of the Instant Pot makes this recipe a breeze to pull together on a busy weeknight. So, grab your Instant Pot and get ready to enjoy a delicious taste of North Africa with this easy and flavorful chicken tagine recipe.

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

Information

Prep Time: 15 mins
Cook Time: 25 mins
Additional Time: 15 mins
Total Time: 55 mins
Servings: 6

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.

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.

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.

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.

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.

Nutrition

296 cal.

Total Fat: 17g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 1343mg
Total Carbohydrate: 13g
Dietary Fiber: 3g
Total Sugars: 4g
Protein: 22g
Vitamin C: 25mg
Calcium: 108mg
Iron: 4mg
Potassium: 624mg

How to Make Instant Pot Chicken Tagine with Butternut Squash and Spinach - A Step-by-Step Guide

Ingredients

Information

Nutrition

296 cal.

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