INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

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.

Provided by Alice Waugh

Categories World Cuisine Recipes African North African Moroccan

Time 55m

Yield 6

Number Of Ingredients 18

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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

Steps:

Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, 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.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, 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.
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; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g