Pressure Cooker Chicken Tagine with Butternut Squash and Spinach
Pressure Cooker Chicken Tagine with Butternut Squash and Spinach brings tender chicken thighs together with sweet butternut squash, juicy tomatoes, and fragrant spices like cinnamon, cumin, and coriander. Bright lemon and fresh spinach finish the stew with a fresh, balanced lift. It’s a comforting, Moroccan-inspired dinner that works well for weeknights yet feels special enough for casual entertaining.
- Prep15 mins
- Cook25 mins
- Serves6
- DifficultyMedium
- 1
Mix 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper in a small bowl to make a paste. Toss 1 tablespoon of the spice paste with the chicken thighs in a medium bowl and set aside.
- 2
Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Heat the remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir the onion with the remaining 1 teaspoon kosher salt until the onion softens, about 6 minutes.
- 3
Stir in the remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in the water, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread the mixture in an even layer. Close and lock the lid; set the pressure valve to sealing. Select high pressure per the manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- 4
Use the natural-release method per the manufacturer's instructions for 10 minutes. Carefully release any remaining pressure with the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- 5
Stir the spinach into the pot and cover without locking the lid. Let it stand until the spinach wilts, about 3 minutes. Stir in the lemon juice and zest; season with salt and black pepper.
- Calories 406.59 kcal High
- Protein 24.15 g Good Source
- Carbs 35.95 g Moderate
- Total Fat 18.54 g High
- Saturated Fat 4.52 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 101.42 mg High
- Sodium 293.41 mg Moderate
- Fiber 6.15 g Good Source
- Sugar 8.86 g Moderate
- Added Sugar 4.16 g Moderate
- Calcium 378.19 mg Good Source
- Iron 3.75 mg Good Source
- Potassium 412.38 mg Low Source
- Vitamin A 347.9 mcg_rae Good Source
- Vitamin C 57.65 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Pressure Cooker Chicken Tagine with Butternut Squash and Spinach is a Moroccan dinner recipe made with 18 ingredients. It takes about 40 mins, serves 6, and is rated medium. Key ingredients include Baby Spinach, Black Pepper, Boneless Chicken Thigh, and Butternut Squash. Each serving provides about 406.59 kcal, and is a good source of protein.
Recipe Questions
- What is Pressure Cooker Chicken Tagine with Butternut Squash and Spinach?
- It is a Moroccan recipe made with 18 ingredients, usually served for dinner or lunch.
- What is Pressure Cooker Chicken Tagine with Butternut Squash and Spinach made of?
- The main ingredients are Baby Spinach, Black Pepper, Boneless Chicken Thigh, Butternut Squash, Diced Tomatoes. The full list of 18 is above.
- What goes well with Pressure Cooker Chicken Tagine with Butternut Squash and Spinach?
- Explore these Moroccan side-dish recipes.
- How long does it take to make Pressure Cooker Chicken Tagine with Butternut Squash and Spinach?
- About 40 mins in total: 15 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 406.59 kcal. The full nutrition breakdown is above.
- Is Pressure Cooker Chicken Tagine with Butternut Squash and Spinach easy to make?
- This recipe is rated medium, with 18 ingredients and 5 steps.
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