Instant Pot Mango Chicken Curry
This Instant Pot Mango Chicken Curry is dairy free and packed with delicious sweet mango flavor! Easy to make in the Instant Pot with just 7 minutes of pressure cook time.
It’s been a while since I’ve shared a new Instant Pot recipe! I find myself using my Instant Pot more in the winter months, which doesn’t really make sense because cooking in the Instant Pot is so much nicer than having to turn on the hot oven during the summer!
Regardless… I am coming at you today with a summer chicken curry recipe! This Instant Pot Mango Chicken Curry is made with chicken thighs pressure cooked in a delicious, sweet mango coconut curry sauce! The mangos this time of year are so ripe I love eating them on their own, but they are also great to use in savory dishes as a natural sweetener!
How to Make Instant Pot Mango Chicken Curry
You will start by making the mango coconut sauce. It’s made with just 3 ingredients that you will blend up together in a blender or food processor – ripe mangos, coconut milk and water. Blend until it turns into a smooth sauce.
Next, sauté an onion and some garlic in the Instant Pot on the “sauté” mode. Once the onions are softened and starting to turn brown, hit “cancel” to turn off the “sauté” mode and pour in the mango coconut sauce. Now it’s time to add in the chicken thighs, make sure they are covered in the sauce.
To season the dish and transform it into a curry, you will add curry powder, cumin, coriander and salt. Mix everything together and then seal the lid to the Instant Pot. Turn the Instant Pot on “pressure cook” high mode and set it to cook for 7 minutes.
Once the Instant Pot beeps to indicate the cooking is done, allow it to slow release some pressure for at least 5 minutes. Before opening the lid, be sure to quick release any remaining pressure from the pot.
Remove the chicken thighs and place them on a cutting board. Slice into bite sized pieces and add them back to the pot with the curry sauce.
How to Serve Instant Pot Mango Chicken Curry
Now the dish is ready to serve! I like to eat it served over plain white or brown rice or with a side of fresh naan. For best results top the curry with roasted, salted cashews, some fresh cilantro and some more juicy slices of mango!
Instant Pot Mango Chicken Curry
- Total Time: 45 minutes
Description
This Instant Pot Mango Chicken Curry is dairy free and packed with delicious sweet mango flavor! Easy to make in the Instant Pot with just 7 minutes of pressure cook time.
Ingredients
2 ripe mangos, peeled and pitted
1 13.5oz can coconut milk
1 cup water
2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, crushed
2 pounds boneless skinless chicken thighs
3 tsp curry powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
Optional Toppings
Roasted Salted Cashews
Fresh Cilantro
Mango Slices
Instructions
In a blender or food processor combine the mango, coconut milk and water
Blend on high until smooth
Set the Instant Pot to “sauté” mode high
Pour in the olive oil, heat
Add the onions, sauté 2-3 minutes
Add the garlic, sauté 1-2 more minutes
Hit “cancel” to turn off “sauté” mode
Pour in the mango coconut purée, mix
Add the chicken thighs and toss to coat in the purée
Add the curry powder, cumin, coriander and salt, mix
Set the Instant Pot to “pressure cook” high and set for 7 minutes
Lock the lid into place and set the pressure valve to “sealing”, allow to cook
Once the Instant Pot beeps indicating it is done, allow the pressure to slow release for 5 minutes and then switch the value to “venting” to quick release any remaining pressure
When it is safe to do so, remove the Instant Pot lid
Carefully remove the chicken thighs and place them on the cutting board, slice into bite sized pieces
Add the chicken back to the pot and mix
Chicken curry is best served over rice or with a side of naan bread
Top the curry with cashews, fresh cilantro and mango slices if desired
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Curry
- Method: Instant Pot
Keywords: #instantpotrecipes, #mangochickencurry, #currychicken, #instantpotcurry, #instantpotchicken
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If you make this Instant Pot Mango Chicken Curry let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
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The INGREDIENTS that went in the sauce mixed up all tasted delicious, but once cooked its like The chicken had added a lot of liquid to the sauce and it was watered down and bland. Ill do this on the stove top next time and hope for a better result.