Pressure Cooker Chicken Tagine With Butternut Squash Recipe (2024)

Very nice recipe for your pressure cooker collection but 2 pieces of advice: 16 minutes is way too long. 12 minutes is plenty of time with manual release. Also, I've made this successfully with bone in thighs, so if you can't find boneless or don't feel like de-boning the thighs, go ahead and use the bone-in ones. Absolutely no difference.

The photo doesn’t match the recipe. It shows skin-on thighs, browned, instead of boneless unbrowned. I just made it now according to the recipe and will see if I should try it the other way next time.that certainly looks more appealing.

I made this in the oven with skin on bone in thighs. Baked covered at 350 for an hour then uncovered for another hour. Flavors were spot on, it was a hit with the family. I served it with farro. Great the day after too.

So far, everyone loves this recipe. So good, so easy. My husband, NOT a cook, made this for his first Instant Pot attempt - he is now an Instant Pot poster boy!

Used this as a template to riff off of. I used 3/4 lb thighs, 2 cups home-cooked chickpeas, 3/4 lb pre-cut squash, a can of diced tomatoes instead of paste, half a preserved lemon and 16 green olives. No dates. Kept the spice blend but cut the fresh ginger in half. Cooked 8 min on high with a 5 min manual release -- my standard for boneless thighs. Turned out really well.

Made this tonight, following the recipe faithfully, and it was simply fantastic. However, if you're not a fan of spice-heat in food, you may want to scant either the cayenne or the hot paprika - it had quite a bit of zing, much more so in a pressure cooker than the same quantity of those spices in a non-pressure cooker.

I have an instant pot Ultra, so I can't speak about other models. The saute cycle doesn't really get hot enough to brown meat quickly, so I brown it on the stove. This recipe burned in the bottom of the instant pot. Recipes with Indian spices like this often do that if there is not enough liquid. I suspected that it was going to, but I didn't really see any comments about burning. So I gave it a try. I had to dump it in a bowl, scrub the pan out and add another cup of liquid.

Looks like they re-used the photo that accompanied the slow-cooker version of this recipe, which does call for browning the thighs.

I followed the directions exactly and made this for Erev Rosh Hashanah, leaving out the yogurt. Everyone loved it. The chicken was moist and tender and everything was flavorful. Being able to prepare it in the instant pot so quickly was a real plus. This recipe will become a staple.

We made this with skin-on bone-in chicken thighs. I browned the chicken first hoping to have a crisp skin, but everything falls apart in the stew, and the meat fell off the bones. Still delicious, but the browning was superfluous! We had no dates, so substituted prunes--should have used more for the sweet fruity flavor. Served with cops-cous--was a hearty stew.

Phenomenal. Brown the chicken first and don’t skip the dates. I cooked this is midnight on Thursday and enjoyed it 1:30 in the morning with a glass of French Malbec.

The amount of fresh ginger was too much, in my opinion. The recipe calls for so many different spices and flavors, only to be completely overpowered by ginger. I’d maybe try this again with one tbsp of fresh ginger rather than 1/4 cup.

Made this tonight and it was a hit! Used 2t of soy sauce and 1t of sugar to replace the tomato paste for a family member who avoids tomatoes/nightshades. Perfectly spiced and warming for a winter night!

I subbed dried apricots for dates and omitted smoked paprika because I didn't have any but otherwise made as instructed. It was amazing. Sweet and comforting! Left my house smelling amazing as well. Adding to the regular rotation!

This is a keeper, but it looks nothing like the photo. It's basically a stew as the chicken and squash fall apart with cooking. I might use kabocha squash in the future as they tend to hold up better yet still do a good job of thickening. I might also experiment with different ways of cooking the chicken in the oven and then adding it to the cooked squash. I realize that this is a "tagine" that's done in the pressure cooker so the texture is bound to be different.

I agree with the comments regarding less fresh ginger and reduce the cooking time. Very good, I'll make it again

How can I cook this without a pressure cooker cooker?

Served with couscous. Charlie liked it (4.5), Georgia did not.

Used boneless breasts, pounded and cut into large tenders. 1T harissa paste + 1t tomato paste. Cajun spice mix for sweet paprika. Cooked 10 min at pressure, then 5 min natural release (probably could've done 8). Really yummy but lots of prep for weeknight.

Pleasantly surprised that this turned out as well as it did. Here's what I did for the 2 of us: 4 bone-in, skin-on thighs; all the rest of the components as written except that I omitted the dates. Served over pearl couscous with a spoon. Chicken and squash remained intact and are extremely tasty (and attractive). Was surprised that garlic, ginger, and spices melded together so well and the dish wasn't too sweet (the cayenne helps).

Too much liquid left over… had to sauté for at least 5-6 extra minutes. Taste was good, but will try slow cooker method next times. Not visually appealing and texture a little off- chicken just mixes in to the squash and results in a kind of orange mess.

Delicious! 1.25 cups broth. Turkish apricots instead of the dates. Cilantro instead of parsley. Definitely go with the yoghurt and almonds. Instant Pot high steam for 13 minutes, then 10 minutes natural release. Butternut squash melted into the sauce. Was perfect.

Whole family loves this and it’s even better the next day. Some necessary changes to avoid the BURN error on the Instapot: —the first step should be to bloom the spices in oil until fragrant, then add onions and proceed with the rest of the recipe. —Double the broth. Might want to increase the spices proportionally as well to keep balanced flavors. I saw someone recommended a 12-min cook time but it is definitely better with the full 16 minutes. Enjoy!

This was fantastic. Doubled the recipe and kept the same cooking time. Used prunes and apricots instead of dates. Used 12 frozen ginger cubes (for the doubled recipe) and no powdered ginger. Harissa instead of tomato paste. Used pre-cut butternut squash pieces. Served with couscous but ate the leftovers with cauliflower rice and it was delicious the day after as well.

Am I missing something? Scallions are listed in the ingredient list but never mentioned in the preparation.

Followed recipe exactly, except I used 6 frozen ginger cubes as I did not have fresh on hand. Served for Shabbat dinner- no yogurt- and guests went back for seconds!! A big hit! I’m going to try a vegan version using extra firm tofu and chick peas.

Made as written the first time and it was good. The second time, I used bone-in, skin on, whole chicken legs divided into three pieces. Seared in a frying pan to get a crispy skin. Then sautéed the onions, stirred all the other ingredients in and transferred to a 9X13 casserole dish. I nestled the chicken in the stew and baked at 400 covered for an hour and uncovered for about 30 minutes. Turned the chicken pieces over a few times to let it braise in the stew. Served with rice. Delicious!

It is really a super recipe. I had a whole chicken to cut up instead of the thighs. But the thighs did taste amazing. Next time I make this I will not go quite as heavy on the ginger. (I used a generous 1/4 cup). While we love ginger a great deal a just short of a 1/4 cup would be best for our palates.

I made this— few modifications and it was delicious. I browned the chicken in the instant pot first, then removed it. Spices and aromatics as described, but replace cinnamon stick with a half teaspoon ground cinnamon. Added the cup of chicken broth and a can of chopped tomatoes, along with the tomato paste. Put the chicken thighs in the sauce and the squash on top (salt and pepper too). Then, cooked on HP for 10 minutes. Slow release x 15 minutes. Shredded the chicken, then added chick peas. Yum