Instant Pot Chicken Tagine with Squash and Spinach

Combine 2 tablespoons of extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper in a small bowl to create a flavorful paste. Mix well to form a uniform blend

Transfer 1 tablespoon of the spice paste to a medium-sized bowl and add chicken thighs. Gently toss to coat, then set aside for later use

Activate a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat 2 tablespoons of extra-virgin olive oil in the pot until it reaches a shimmering state, approximately 1 minute. Cook and stir an onion along with the remaining 1 teaspoon of kosher salt until it becomes softened, taking about 6 minutes to achieve this

Add the remaining spice paste, garlic, and ginger to the pot. Stir constantly until the mixture becomes fragrant, taking anywhere from 30 to 60 seconds

Stir in water and scrape up any browned bits that have accumulated at the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; mix everything together in a well-coordinated manner. Spread the mixture out evenly across the pot's surface, ensuring it's uniformly distributed

Close and lock the lid of the pressure cooker. Move the pressure valve to a sealing position, as instructed by the manufacturer. Select high pressure according to the manufacturer's instructions and set a timer for 3 minutes. Allow 10 to 15 minutes for the pressure to build up

Release the pressure using the natural-release method, as instructed by the manufacturer for 10 minutes. Release any remaining pressure carefully using the quick-release method, taking about 5 minutes to do so

Unlock and remove the lid of the pressure cooker. Add spinach to the pot and cover it without locking the lid into place. Allow the spinach to wilt, taking about 3 minutes to achieve this

Stir in lemon juice and zest. Season with salt and black pepper to taste.