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Mango Chicken title image

Instant Pot Mango Chicken

Easy Instant Pot Mango Chicken has two sources of mango for a tropical bite with light chicken. A fast and fun dinner recipe.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 313kcal
Author Toni Dash


  • 1 cup plus 2 tablespoons Mango Juice (I used Ceres brand)
  • 1 tablespoon minced Ginger (or fresh ginger paste)
  • 1 tablespoon minced Garlic (or fresh garlic paste)
  • 1 teaspoon gluten-free Tamari (or soy sauce if not gluten-free)
  • 1.5 tablespoons Dark Brown Sugar
  • 1.5 pounds Boneless Skinless Chicken Breasts cut into 1-2 inch cubes
  • 1 tablespoon Lime Juice
  • 2 tablespoons Cornstarch
  • 2 cups fresh Mango chunks
  • 6-quart Instant Pot multi-cooker
  • Optional garnish: thinly sliced scallion greeens and torn cilantro leaves


  • Add the 1 cup mango juice, ginger, garlic, tamari/soy sauce and sugar to the Instant Pot insert and whisk to combine. 
  • Add the chicken and stir to coat.
  • Seal lid of the Instant Pot and turn valve to 'sealing'. Select Manual High Pressure for 4 minutes. 
  • When complete, manually release the pressure valve.
  • While the chicken is cooking, combine the remaining 2 tablespoons mango juice, lime juice and cornstarch. Whisk to dissolve the cornstarch.
  • Remove the lid from the Instant Pot and select Saute. 
  • Drizzle the cornstarch mixture into the mango chicken, and continuously stir for 2 minutes while the sauce thickens. Note: the sauce will continue to thicken as it cools after the 2 minute cooking period. 
  • Stir in the mango chunks and allow to warm briefly. 
  • Serve with rice and garnish with sliced scallions and torn cilantro leaves (if desired).


Calories: 313kcal | Carbohydrates: 29g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 288mg | Potassium: 782mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1355IU | Vitamin C: 42.8mg | Calcium: 35mg | Iron: 1mg