Instant Pot Chicken Tagine with Butternut Squash and Spinach


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.

Shallow bowl of chicken tagine in front of an Instant Pot.
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins


  • 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


  1. 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. 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. 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. 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. 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 Facts (per serving)

296 Calories
17g Fat
13g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 296
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 18%
Cholesterol 70mg 23%
Sodium 1343mg 58%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 22g
Vitamin C 25mg 125%
Calcium 108mg 8%
Iron 4mg 23%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love