Name: Instant Pot Spiced Chicken Soup with Squash and Chickpeas
Total time: 1 h 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 1¾ teaspoons table salt; 2 tablespoons tomato paste; 4 garlic clove , minced; 1 tablespoon ground coriander; 1½ teaspoons ground cumin; 1 teaspoon ground cardamom; ½ teaspoon ground allspice; ¼ teaspoon cayenne pepper; 7 cups water , divided; 2 (12-ounce) bone-in split chicken breasts , trimmed; 4 (5- to 7-ounce) bone-in chicken thighs , trimmed; 1½ pounds butternut squash , peeled, seeded, and cut into 1½-inch pieces (4 cups); 1 (15-ounce) can chickpeas , rinsed; ½ cup chopped fresh cilantro

Why This Recipe Works

Inspired by hararat, a North African blend of spices like cumin, coriander, and allspice (also called Libyan five-spice blend, or bzaar), we employed a blend of earthy spices with subtle heat. Hearty butternut cooked to silky perfection with the chicken under high pressure, and the canned chickpeas were simply warmed through, along with the shredded chicken, in the finished soup. Chopped cilantro added a final dose of herbal freshness.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and salt and cook until onion is softened, about 5 minutes. Stir in tomato paste, garlic, coriander, cumin, cardamom, allspice, and cayenne and cook until fragrant, about 30 seconds. Stir in 5 cups water, scraping up any browned bits. Nestle chicken breasts and thighs in pot, then arrange squash evenly around chicken.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

Using wide, shallow spoon, skim excess fat from surface of soup, then break squash into bite-size pieces. Stir chicken and any accumulated juices, chickpeas, and remaining 2 cups water into soup and let sit until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.