Instant Pot® Chicken Tagine with Butternut Squash and Spinach

By Alice Waugh

5.0 / 5

15min

25min

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 butternut squash peeled and cubed (3/4-inch)
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