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Instant Pot

Chicken Tagine with Butternut Squash and Spinach

4 Servings

FAST: 1 hour
Slow: 4 to 4½ hours 35 minutes active

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A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. If you like, serve the tagine with chopped green olives and couscous, rice or warmed flatbread.




Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

FAST: 1 hour
Slow: 4 to 4½ hours

35 minutes active



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Linda H.
February 14, 2024
Soupy but Delicious
I made this last night and now I crave more. I think I would use less water and maybe add more spinach.
Maxine R.
January 22, 2023
I just made this recipe and LOVED IT! Thank you Milk Street! I used kabocha squash as that was what I had, added a sweet potato, and cooked it in a dutch oven on the stovetop until the chicken was done and the hard vegetables tender. After we finished eating, I realized I had some left-over chickpeas in the refrigerator. I just added them to the leftovers for tomorrow night's dinner!
Felix P.

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Gerald C.

Very tasty, but very soupy. Way too much liquid. Would 1cup of water be enough with the tomato juices?

Michael M D.

I had the same problem . I went back to see if I erred somewhere. Looks nothing like your picture unless you drink it heavily.

Andrew T.

Too much liquid. Next time will decrease added water by one cup.

Marian M.

I thought the recipe was perfect. It was soupy, yes, but it was a delicious soup bursting with flavor. I used the bigger cous cous and topped with green olives. Also, I don't have an instant pot so I transferred it into a crock pot on high for a few hours and that worked just as well.

Shikha S.

I absolutely loved the flavor of this. As I read through the other comments I guess I'd agree that it was a little soupy, but not in a bad way? I served it over large couscous and it was really lovely. Looking forward to making this for dinner tonight!

Elizabeth D.

I wish that I had read the comments before I made this dish. It was watery. It is a soup rather than a tangine/stew. While the flavors are okay , next time I will reduce the water and add tomato paste. I spiced rubbed the chicken and let it sit overnight.

Jonathan M.

I suspect this recipe was developed for slow cooker first, and the amount of liquid was not adjusted for the pressure cooker version. I would definitely cut the water down to 1 cup next time.

Emily R.

Do all of the instant pot recipes on the site assume a 6-qt pot?

Lynn C.

Hi Emily -

They do. We did test the recipes in an 8-quart instant pot and they work fine, but may take a little less time. We also recommend that, when making recipes using only a small amount of liquid, you add a bit more if you're using a larger multi cooker.

The Milk Street Team

Elizabeth H.

And to top that comment of the doubled/tripled active time, I would add that it is worth it. Sensational flavor!

Melissa M.

No instapot! Please give me stovetop directions. Thanks.

Lynn C.

Hi Melissa -

This version - - is similar and made on the stovetop.

The Milk Street Team

John L.

This was delicious! 1 cup of water is more than enough - I might even cut back to 3/4 cup. The flavors were great and it was pretty easy to put together.