Instant Pot Chicken Tagine with Butternut Squash and Spinach

Stir 2 tablespoons oil 2 1/2 teaspoons kosher salt cinnamon cumin paprika coriander and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering about 1 minute. Add onion and 1 teaspoon kosher salt; cook stirring occasionally until softened about 6 minutes.

Stir in remaining spice paste garlic and ginger. Cook stirring constantly until fragrant 30 seconds to 1 minute. Stir in water scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash tomatoes with their juices and chicken; stir to combine then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

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.

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; taste and season with salt and pepper.