Name: Pressure Cooker Mango Chicken Recipe
Total time: 20 min
Ingredients: 600 g Chicken Breast (diced); 1 cup Mango Juice (plus 2tbsp); 250 g diced mango (either cut a fresh mango or buy precept chunks); 150 g Baby Corn (diced into chunks); 1 Pepper (diced, Orange or Yellow); 2 tsp Lazy Ginger; 2 tsp Lazy Garlic; 1 tsp White Miso; 1 tbsp Sugar; 1/2 a Lime Juiced; 2 Heaped tsp Cornstarch; Rice to serve

You know how much I love cooking, and working on new tasty recipes that are easy to make, budget friendly and (hopefully) all the family will enjoy! Well if you’re looking for a quick and mouthwatering meal, look no further than my Mango Chicken made in the pressure cooker. This succulent dish is not only light and flavourful but also ready in under 20 minutes. The combination of tender chicken and the sweetness of mango gives this recipe a unique and exotic twist, it feels like something you would eat on a Caribbean holiday. Thanks to the Instant Pot, it’s an absolute breeze to prepare, making it the perfect choice for busy family dinners, lazy lunches, or even meal prepping for the week ahead.

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Tasty Tropical Mango Chicken Recipe

About my Pressure Cooker

I love my Crock-Pot Express Pressure Cooker! It’s such a versatile 12-in-1 programmable multi cooker. Not only does it have various pre-timed pressure cooker settings, but it also comes with a slow cooker setting, steam setting, sauté setting, dessert, yogurt, and keep warm setting. This amazing little device has definitely earned its place in my kitchen!

Though I haven’t had a chance to try the steam, dessert, or yogurt settings yet, I’m excited to experiment with new recipes that call for those features in the future.

The best part is, it has completely replaced my slow cooker. Now, I only need this one appliance in my kitchen to handle both functions. It’s a real space-saver, especially since I have a small kitchen and don’t want bulky appliances taking up unnecessary room. It’s definitely a win/win situation!

Why use a Pressure Cooker or Instant Pot for this Mango Chicken Recipe

Its a one pot dish so everything is done in the pressure cooker, meaning less washing up

I love that its a set and go recipe, just pop all the ingredients in and set the timer. It cooks install, apart from the very last step

The whole recipe takes less than 20 minutes to cook thanks to the pressure cooker

Using the pressure cooker keeps the chicken moist and succulent, which means its super tasty

Can I make this without an Instant Pot or Pressure Cooker

Yes! Don’t worry if you don’t have an instant pot or pressure cooker, this can totally be made on your hob or in your slow cooker. Obviously it will take longer, and if you do it on the hob you won’t be able to set and leave like you can with a pressure cooker or slow cooker.

If using a slow cooker just pop all the ingredients in the dish, except the lime, 2 extra tbsp mango, mango chunks and cornflour. Set for 4 hours on high, 6-7 on low. Add the extra ingredients 10 minutes from the end. You should still have a beautifully tender and flavourful tropical mango chicken dish (I find it harder to get the sauce to thicken in the slow cooker so sometimes pop it on the hob for a few minutes just to simmer and thicken).

On the hob you will need to brown the chicken, and gently fry off the veg first for a few minutes, before adding the other ingredients. Again hold back the extra mango juice, lime juice, mango chunks and cornflour. Allow the dish to gently simmer for 20-30 minutes before adding the remaining ingredients for 10-15 minutes to thicken.

Mango Chicken Ingredients

600g Chicken Breast (diced)
1 cup Mango Juice (plus 2tbsp)
250g diced mango (either cut a fresh mango or buy precept chunks)
150g Baby Corn (diced into chunks)
1 Pepper (diced, Orange or Yellow)
2tsp Lazy Ginger
2tsp Lazy Garlic
1tsp White Miso
1tbsp Sugar
1/2 a Lime Juiced
2 Heaped tsp Cornstarch
Rice to serve

How to Make Instant Pot Mango Chicken

Let’s dive into this simple and friendly Mango Chicken recipe that will surely make your taste buds sing! The secret to its fantastic flavor lies in using mango juice instead of water in the Instant Pot.

In the Instant Pot insert, whisk together the cup of mango juice with the ginger, garlic, miso and sugar. This heavenly mixture will bring out the best of the mango flavours.
Add in the chicken, peppers and baby corn and give it a good stir to coat it in all those delicious flavours.
Seal the Instant Pot lid, making sure the valve is closed and select Manual High Pressure for 4 minutes.
While the chicken is cooking its way to perfection, let’s prepare the sauce. In a separate bowl, combine the remaining mango juice, lime juice, and cornstarch, giving it a good whisk until the cornstarch is dissolved.
Once the cooking time is up, manually release the pressure valve and carefully remove the lid. Select the Sauté function and add the cornstarch mixture into the pot. Stir for about 3-5 minutes until the sauce starts to thicken. Remember, the sauce will continue to thicken as it cools. (Note: before you add the cornstarch mixture the liquid in the pot may look clear like water…dont worry! lol)
Stir in the mango chunks and let them warm up briefly in the sauce.
Your dish is ready to serve!
Enjoy

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What to serve with Mango Chicken

We love this Mango Chicken served over rice. It absorbes all the fruity sauce and makes for a super tasty and filling dish. I use packet microwave rice to save myself time, and I find it easy to portion control so we tend not to have any left over.

If your not keen on rice this dish works awesomely over noodles, or even on a jacket potato for a fruity flavourful lunch time treat.

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