Instant Pot Chicken Tagine with Butternut Squash and Spinach: A Flavorful & Healthy One-Pot Meal

Craving a flavorful and healthy weeknight dinner? Look no further than this Instant Pot Chicken Tagine with Butternut Squash and Spinach! This recipe delivers the exotic flavors of a traditional tagine in a fraction of the time, thanks to the magic of the Instant Pot. Tender chicken thighs, sweet butternut squash, vibrant spinach, and a medley of aromatic spices come together in a rich and satisfying sauce. It’s a complete meal that’s both easy to make and packed with nutrients.

Why You’ll Love This Instant Pot Chicken Tagine

• Quick and Easy: The Instant Pot drastically reduces the cooking time compared to traditional tagine recipes.
• One-Pot Wonder: Less cleanup! Everything cooks together in one pot.
• Healthy and Nutritious: Packed with protein, vitamins, and fiber from the chicken, butternut squash, and spinach.
• Flavorful and Aromatic: The blend of spices creates a complex and delicious flavor profile.
• Customizable: Easily adapt the recipe to your liking by adding or substituting vegetables.
• Perfect for Meal Prep: Makes a great make-ahead meal that reheats beautifully.

What is Tagine?

Tagine refers to both a North African stew and the earthenware pot in which it’s traditionally cooked. The conical lid of the tagine pot helps to trap steam and return condensation to the dish, resulting in tender and flavorful ingredients. While we’re using an Instant Pot for this recipe, we’re still capturing the essence of a traditional tagine through the use of similar ingredients and cooking methods.

Ingredients You’ll Need

• Chicken Thighs: Boneless, skinless chicken thighs are preferred for their tenderness and flavor, but bone-in thighs will also work (adjust cooking time accordingly).
• Butternut Squash: Adds sweetness and creaminess to the tagine. You can use pre-cut butternut squash to save time.
• Spinach: Provides a boost of nutrients and adds a pop of color.
• Onion and Garlic: Form the aromatic base of the dish.
• Ginger: Adds warmth and a touch of spice.
• Spices: A blend of cumin, coriander, turmeric, cinnamon, and paprika creates the signature tagine flavor.
• Saffron: A pinch of saffron threads adds a subtle floral note and beautiful color (optional but highly recommended).
• Chicken Broth: Provides the liquid for cooking and helps to create the sauce.
• Olive Oil: For sautéing the vegetables.
• Lemon Juice: Adds brightness and acidity to balance the flavors.
• Dried Apricots: (Optional) Adds sweetness and chewiness.
• Raisins: (Optional) Adds sweetness and texture.
• Cilantro and Toasted Almonds: For garnish (optional).

Detailed Recipe Instructions

Step 1: Prepare the Ingredients

Detailed Explanation: This step is crucial for efficient cooking. Having all your ingredients prepped and measured will make the cooking process much smoother and faster. It also helps to prevent errors and ensures that you don’t miss any ingredients.

1. Chop the Onion: Dice the onion into small, even pieces. This will ensure that it cooks evenly and incorporates well into the sauce. Aim for pieces that are approximately ¼ inch in size.
2. Mince the Garlic and Ginger: Mince the garlic and ginger finely. You can use a garlic press or mince them by hand. The smaller the pieces, the more flavor they will release into the dish.
3. Cube the Butternut Squash: Peel and cube the butternut squash into 1-inch pieces. Make sure the pieces are relatively uniform in size so they cook evenly. If you’re using pre-cut butternut squash, check the size of the cubes and cut them smaller if necessary.
4. Chop the Dried Apricots (Optional): If using dried apricots, chop them into smaller pieces. This will help them to soften and distribute evenly throughout the tagine.
5. Measure the Spices: Measure out all the spices into a small bowl. This will make it easier to add them to the Instant Pot all at once.
6. Prepare the Chicken: If using bone-in chicken thighs, you may want to trim off any excess skin or fat. Pat the chicken thighs dry with paper towels. This will help them to brown better during the sautéing process.

Step 2: Sauté the Aromatics

Detailed Explanation: Sautéing the aromatics (onion, garlic, and ginger) is an essential step in building flavor. This process releases the essential oils in these ingredients, creating a fragrant base for the tagine. Don’t skip this step!

1. Heat the Olive Oil: Press the ‘Sauté’ button on your Instant Pot and add the olive oil. Let the oil heat up for a minute or two until it shimmers.
2. Add the Onion: Add the diced onion to the Instant Pot and cook for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
3. Add the Garlic and Ginger: Add the minced garlic and ginger to the Instant Pot and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Sear the Chicken (Optional but Recommended)

Detailed Explanation: While this step is optional, searing the chicken thighs adds a layer of flavor and color to the dish. Searing creates a Maillard reaction on the surface of the chicken, which enhances its savory flavor. If you’re short on time, you can skip this step, but it’s definitely worth the effort if you have a few extra minutes.

1. Brown the Chicken: Add the chicken thighs to the Instant Pot and sear them on both sides for 2-3 minutes per side, or until lightly browned. You may need to do this in batches to avoid overcrowding the pot.
2. Remove the Chicken: Remove the chicken thighs from the Instant Pot and set them aside.

Step 4: Add the Remaining Ingredients

Detailed Explanation: This step involves adding all the remaining ingredients to the Instant Pot. It’s important to layer the ingredients in a specific order to ensure that everything cooks properly and that the flavors meld together harmoniously.

1. Add the Spices: Add the cumin, coriander, turmeric, cinnamon, paprika, and saffron (if using) to the Instant Pot and cook for 30 seconds, stirring constantly, until fragrant. This will help to bloom the spices and release their full flavor.
2. Add the Butternut Squash: Add the cubed butternut squash to the Instant Pot.
3. Add the Chicken Broth: Pour the chicken broth over the butternut squash. Make sure there is enough liquid to cover the ingredients partially.
4. Add the Dried Apricots and Raisins (Optional): If using dried apricots and raisins, add them to the Instant Pot.
5. Return the Chicken: Place the seared chicken thighs on top of the butternut squash.

Step 5: Pressure Cook

Detailed Explanation: This is where the magic happens! The Instant Pot will cook the chicken and butternut squash to tender perfection in a fraction of the time it would take using traditional cooking methods.

1. Seal the Instant Pot: Close the Instant Pot lid and make sure the pressure release valve is set to the ‘Sealing’ position.
2. Cook on High Pressure: Press the ‘Manual’ or ‘Pressure Cook’ button and set the cooking time to 8 minutes on high pressure.
3. Natural Pressure Release: After the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. This will help to prevent the chicken from drying out.
4. Quick Release (If Needed): After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the pressure release valve to the ‘Venting’ position. Be careful of the hot steam!

Step 6: Add the Spinach and Lemon Juice

Detailed Explanation: Adding the spinach and lemon juice at the end of the cooking process ensures that the spinach retains its vibrant color and nutrients, and that the lemon juice adds a burst of freshness to the dish. If you add the spinach too early, it will become mushy and lose its color.

1. Add the Spinach: Stir in the fresh spinach and let it wilt for a minute or two.
2. Add the Lemon Juice: Stir in the lemon juice.

Step 7: Serve and Garnish

Detailed Explanation: Now it’s time to enjoy your delicious Instant Pot Chicken Tagine! Serving suggestions and garnishes can elevate the dish and make it even more appealing.

1. Serve Hot: Serve the tagine hot over couscous, quinoa, or rice.
2. Garnish (Optional): Garnish with fresh cilantro and toasted almonds.

Recipe Variations and Substitutions

• Vegetarian Tagine: Substitute the chicken with chickpeas or lentils for a vegetarian version.
• Add Other Vegetables: Feel free to add other vegetables such as carrots, zucchini, or bell peppers.
• Spicy Tagine: Add a pinch of cayenne pepper or a chopped chili pepper for a spicier kick.
• Sweet Potato: Substitute butternut squash with sweet potato.
• Dried Fruit: Use other dried fruits like cranberries or dates.
• Nuts: Substitute almonds with pistachios or walnuts.

Tips for Success

• Don’t Overcrowd the Instant Pot: Overcrowding the Instant Pot can prevent the food from cooking evenly. If necessary, cook in batches.
• Deglaze the Pot: After searing the chicken, be sure to deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon. This will add extra flavor to the sauce and prevent the ‘Burn’ message from appearing.
• Adjust the Spices to Your Liking: Feel free to adjust the amount of spices to your preference. If you like a spicier tagine, add more paprika or a pinch of cayenne pepper.
• Use High-Quality Spices: Using fresh, high-quality spices will make a big difference in the flavor of the tagine.
• Store Leftovers Properly: Store leftover tagine in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Couscous: A traditional accompaniment to tagine.
• Quinoa: A healthy and nutritious alternative to couscous.
• Rice: A simple and versatile side dish.
• Warm Pita Bread: Perfect for scooping up the delicious sauce.
• Yogurt: A dollop of plain yogurt can add a cooling and tangy element to the dish.

Instant Pot Chicken Tagine with Butternut Squash and Spinach Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 5 oz baby spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 teaspoon paprika
• Pinch of saffron threads (optional)
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1/4 cup dried apricots, chopped (optional)
• 1/4 cup raisins (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish (optional)
• Toasted almonds, for garnish (optional)

Instructions:

1. Prepare the Ingredients: Chop the onion, mince the garlic and ginger, and cube the butternut squash. Measure out all the spices.
2. Sauté the Aromatics: Press the ‘Sauté’ button on your Instant Pot and add the olive oil. Add the diced onion and cook for 3-5 minutes, or until softened. Add the minced garlic and ginger and cook for another minute, or until fragrant.
3. Sear the Chicken (Optional): Add the chicken thighs to the Instant Pot and sear them on both sides for 2-3 minutes per side, or until lightly browned. Remove the chicken from the Instant Pot and set aside.
4. Add the Remaining Ingredients: Add the cumin, coriander, turmeric, cinnamon, paprika, and saffron (if using) to the Instant Pot and cook for 30 seconds, stirring constantly, until fragrant. Add the cubed butternut squash, chicken broth, dried apricots (if using), and raisins (if using). Return the chicken to the Instant Pot.
5. Pressure Cook: Close the Instant Pot lid and make sure the pressure release valve is set to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the cooking time to 8 minutes on high pressure.
6. Natural Pressure Release: After the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the pressure release valve to the ‘Venting’ position.
7. Add the Spinach and Lemon Juice: Stir in the fresh spinach and let it wilt for a minute or two. Stir in the lemon juice.
8. Serve and Garnish: Serve the tagine hot over couscous, quinoa, or rice. Garnish with fresh cilantro and toasted almonds, if desired.

Enjoy!

This Instant Pot Chicken Tagine with Butternut Squash and Spinach is a delicious and healthy meal that’s perfect for any night of the week. Enjoy the exotic flavors and the convenience of one-pot cooking!