For a richer flavor, consider browning the chicken thighs in the Instant Pot before adding the other ingredients. This will add depth and complexity to the dish. If you don't have butternut squash on hand, sweet potatoes make an excellent substitute. Garnish with chopped fresh cilantro or parsley and a drizzle of honey for an extra touch of flavor and visual appeal.
Instant Pot Chicken Tagine with Butternut Squash and Spinach
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS46
Transport your taste buds to Morocco with this vibrant and flavorful chicken tagine. Tender chicken thighs, sweet butternut squash, and nutrient-rich spinach come together in a fragrant blend of warm spices, all effortlessly cooked in your Instant Pot for a quick and delicious meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol70 mg
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Fiber3 g
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Protein22 g
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Saturated Fat4 g
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Sodium1343 mg
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Sugar4 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, combine 2 tablespoons of extra-virgin olive oil, 2 1/2 teaspoons of kosher salt, cinnamon, cumin, paprika, coriander, and black pepper to create a fragrant spice paste. Toss 1 tablespoon of this paste with the chicken thighs in a medium bowl and set aside. (Prep time: 5 minutes)
02
StepTurn on your Instant Pot and select the Sauté function. Add the remaining 2 tablespoons of extra-virgin olive oil to the pot. Once the oil is shimmering (about 1 minute), add the sliced onion and remaining 1 teaspoon of kosher salt. Cook, stirring occasionally, until the onion is softened and translucent (about 6 minutes).
03
StepStir in the remaining spice paste, smashed garlic, and grated ginger. Cook, stirring constantly, until the aromas intensify (30-60 seconds). Pour in the water, making sure to scrape up any browned bits from the bottom of the pot with a wooden spoon to prevent burning.
04
StepAdd the chicken, cubed butternut squash, and diced tomatoes with their juices to the pot. Stir to combine, then spread the mixture in an even layer. Close and lock the lid of the Instant Pot, ensuring the pressure valve is set to sealing. Select the high-pressure setting and set the timer for 3 minutes. Allow 10-15 minutes for the pressure to build inside the pot.
05
StepAfter the 3-minute cooking time, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure using the quick-release method (about 5 minutes). Once the pressure is fully released, unlock and remove the lid.
06
StepStir in the baby spinach and cover the pot (without locking the lid). Let the spinach wilt from the residual heat (about 3 minutes). Finally, stir in the lemon juice and lemon zest. Season with salt and black pepper to your liking before serving.
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Remington Treutel
Jun 15, 2025My kids loved it! Even my picky eater ate all of his butternut squash.
Marty Emmerich
Jun 12, 2025This recipe is a lifesaver! I can have a delicious and healthy meal on the table in under an hour.
Bernita Volkman
Apr 14, 2025I was a bit skeptical about cooking chicken in the Instant Pot for only 3 minutes, but it came out perfectly tender!
Hosea Hudson
Mar 17, 2025I doubled the recipe and it worked perfectly. Great for meal prepping!
Albina Grady
Feb 17, 2025I added a pinch of cayenne pepper for a little extra heat, and it was amazing!
Franco Beatty
Feb 6, 2025I've made this recipe several times, and it's always a hit. Thank you for sharing!
Marilou Beier
Jan 21, 2025Easy to follow and turned out great! I'll definitely be making this again.
Eulah Dubuque
Dec 12, 2024The flavors are incredible! The combination of spices is perfect.