Instant Pot Mango Chicken Thighs
GAPS, SCD, AIP and Paleo compliant!
- 1 TBSP of cooking fat (grass-fed butter, ghee, coconut oil, lard or duck fat)
- 8 chicken thighs (I prefer bone-in so that I can save the bones for a nutrient dense bone BROTH)
- ½ red onion
- 1 mango, skin removed and cut into 1/2 inch chunks
- 6 cloves garlic•About 2 TBSP of lime juice (or juice of 1 lime)
- 1/4 cup & 1 TBSP coconut aminos, divided
- 2” piece of ginger, chopped fine (or ¼ tsp dried ginger)
- ½- 1 ½ cups chopped cilantro (I love cilantro so I use quite a bit!)
- ½ cup chicken broth (homemade is best)
- 2 TBSP apple cider vinegar, divided
- 1 tsp unrefined sea salt
- Hit the “Sauté” button on your Instant Pot (with the lid OFF!)
- Heat your grass-fed butter/ ghee/ coconut oil until it’s melted.
- Put chicken thighs skin side down and like the skins brown for about 3 minutes.
- Flip the thighs and let them brown another 2 minutes. WARNING, you may need to do this in batches in order not to overcrowd the pot. I did 2 batches with 4 thighs per batch.
- Once browned on both sides, take chicken thighs out and set aside.
- Add your chopped onion, garlic, and mango to the pot.
- Sauté until the mango has browned and the onions are translucent.
- Press the “Cancel” button to turn off sauté mode.
- Now add your chicken thighs back to the pot in between the onion, garlic, and mango mixture.
- Add your lime juice, ¼ cup of coconut aminos, ginger, cilantro, chicken broth, and 1 TBSP apple cider vinegar to the pot.
- Put the lid on the Instant Pot, press “Manual,” set to high pressure, and set the time to 15 minutes. Make sure the vent is on “Sealing.”
- When you’re finished, your Instant Pot will automatically keep the food warm.
- Next, and CAREFULLY, flip the vent to “Venting.” Be sure to step away from the top as all the really HOT steam will be coming out at this point.
- The chicken should be cooked thoroughly and it’s time to eat!
*Please note, if you choose to make this meal via stove-top, simply follow direction steps 1-7 using a stock pot on the stove. Then simply add the remainingingredients as indicated in steps 9 & 10, bring the heat to a boil and thencover and reduce heat to a simmer for about 45 minutes, checking occasionallyfor the chicken to be cooked thoroughly.
*Pair with fermented veggies and/oranother vegetable. You can see in the picture, I paired it with leftover sweet potatoes and oven-sautéed broccoli.
Adapted from Paleo Cajun Lady’s AIP Instant Pot Sweet and Sour Mango Chicken Thighs