Instant Pot Thai Mango Chicken

Anything that helps make dinner easier is a plus in my book. Bonus if that dinner is delicious and healthy!

We all know that parenting life can get hectic and super crazy at times. With kids’ needs and household needs… sometimes you don’t even think about dinner until 15 minutes before it’s time to eat. (That’s not just me, right?) I love all of my kitchen tools and gadgets that help me get a healthy, yummy dinner on the table fast!

My Instant Pot is seriously one of the best kitchen tools I own. I use it all the time, multiple times a week. Sometimes multiple times a day! It makes cooking dinner so much easier and stress-free. You just need to gather all of your ingredients for a meal, pop them into the pot, set it and walk away! No need to stand over the stove or worry about food burning. It’s not going to happen!

And trying new Instant Pot recipes is so fun. You can make everything from breakfast to soups to dinners to desserts in it. I wish I had discovered it sooner!

This Instant Pot Thai Mango Chicken is one my girls’ favorite recipe. The flavors of the fresh mango, lime, and pineapple combined with ginger and garlic – so good! I usually serve it with rice but you could definitely add some veggie sides or a a salad as well to compliment your chicken. The natural sweetness from the mango made this popular with my girls.

Instant Pot Thai Mango Chicken

Ingredients:

• 4 large boneless, skinless chicken breasts
• 1 cup of chicken broth
• 2 tablespoons turmeric
• 2 mangoes; peeled and diced
• 2 limes juiced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cloves of chopped garlic
• 1 teaspoon fresh grated ginger
• 1 dice pineapple  (to serve with chicken and rice)
• 2 cups cooked rice (to serve with the chicken)

Directions:

Begin by preparing your ingredients. Cut 2 limes in half. Chop your garlic and grate your ginger.

After that’s done, peel 2 mangoes and dice the flesh.

Place the chicken breasts into your Instant Pot and top with the diced mango. Then, pour the chicken broth followed by the lime juice over the chicken breasts and mango.

Finally, add the ginger and garlic to the Instant Pot and top with the turmeric, salt, and pepper.

Using the manual settings, set the pressure on your Instant Pot to high and set the time for 15 minutes.

While the chicken is cooking, prepare your rice. You can also prepare the rice in your Instant Pot before cooking your chicken. I usually make the rice first on the Instant Pot and then do this mango thai chicken right after the rice is done.

Once the timer goes off, let the pressure release naturally, which means you have to wait about 10 minutes before opening the lid.

Shred the chicken and toss with your rice so the juices get mixed in the rice.

Serve with several slices of pineapple.

This tasty savory dish is perfect for those days when you don’t feel like cooking but want something tasty!

Hope you love it as much as we do.

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Instant Pot Thai Mango Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

The flavors of the fresh mango, lime, and pineapple combined with ginger and garlic make this recipe one you'll want to make over and over again.

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Ingredients

Ingredients for chicken

• 4 large boneless, skinless chicken breasts
• 2 tablespooons turmeric
• 2 ripe mangoes, peeled and diced
• 2 limes, juiced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh ginger, grated
• 3 garlic cloves

Ingredients to serve with your chicken

• 1 pineapple , diced
• 1 cups rice

Instructions

1. Cut 2 limes in half. Chop your garlic and grate your ginger.
2. Peel 2 mangoes and dice the flesh.
3. Place the chicken breasts into your Instant Pot and top with the diced mango.
4. Pour the chicken broth followed by the lime juice over the chicken breasts and mango.
5. Add the ginger and garlic to the Instant Pot. 
6. Top with the turmeric, salt, and pepper.
7. Using the manual settings, set the pressure on your Instant Pot to high and set the time for 15 minutes. 
8. While the chicken is cooking, prepare your rice. You can also prepare the rice in your Instant Pot before cooking your chicken.
9. Once the timer goes off, let the pressure release naturally.
10. Shred the chicken and toss with your rice. 
11. Serve with several slices of pineapple.

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 391Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 622mgCarbohydrates: 47gFiber: 5gSugar: 28gProtein: 40g

Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.