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.
Servings 4
Calories 313kcal
Ingredients
- 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
Instructions
- 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).
Nutrition
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