AIP Instant Pot Sweet & Sour Mango Chicken Thighs

My Go-To Weeknight Dinner: AIP Instant Pot Sweet & Sour Mango Chicken Thighs

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Juggling work deadlines, school pick-ups, and keeping the household running leaves precious little time for elaborate culinary creations. That's why I've fallen head-over-heels for this AIP Instant Pot Sweet & Sour Mango Chicken Thighs recipe. It's quick, easy, and delivers a burst of flavor that satisfies even the pickiest eaters in my family (and trust me, my kids are *picky*!).

The beauty of this recipe lies in its simplicity and the efficiency of the Instant Pot. Forget spending hours slaving over a hot stove; this dish is ready in a fraction of the time. The Instant Pot does all the heavy lifting, allowing the chicken thighs to cook perfectly while the vibrant flavors of mango, ginger, and garlic meld together to create a symphony of taste. The sweet and sour sauce is the star of the show, a delightful balance of tangy and sweet that perfectly complements the tender chicken. I often find myself doubling the recipe so we have leftovers for lunch the next day – a true lifesaver on busy workdays.

Why I Love This Recipe:

• Speed: Ready in under 30 minutes from start to finish!
• Ease: Minimal prep work and cleanup – a busy mom's dream.
• Flavor: The sweet and sour sauce is an explosion of flavor that everyone in my family loves.
• Health: It's AIP-friendly, ensuring it's gentle on the digestive system and packed with nutritious ingredients.
• Versatility: It's a fantastic weeknight meal, but also impressive enough for a casual dinner party.

Tips and Variations:

• Bone-in vs. boneless: I prefer using bone-in, skin-on chicken thighs for richer flavor and juicier results. However, boneless thighs work just as well if that's what you have on hand.
• Mango sweetness: The sweetness of mangoes can vary. Taste the sauce before serving and adjust the honey to your preference.
• Spice it up: For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serving suggestions: Serve this dish over cauliflower rice, quinoa, or even with a side of steamed greens for a complete and balanced meal.
• Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to three days. This is perfect for those nights when you're truly short on time.

This AIP Instant Pot Sweet & Sour Mango Chicken Thighs recipe has become a staple in my kitchen, a reliable and delicious solution for those busy weeknights when I need a meal that's both satisfying and easy to prepare. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little planning and the right recipe, even the busiest of us can enjoy flavorful and nutritious meals without sacrificing precious time or energy.

I encourage you to give this recipe a try. It’s become a family favorite, and I’m confident it will quickly become one of yours too. Let me know in the comments how it turned out!

Ingredients you'll need:

• 8 deboned chicken thighs
• 1 mango, cut into 1/2 inch chunks
• 1/2 red onion, chopped
• 4 cloves garlic, chopped
• 1/4 cup chopped cilantro
• 1-inch piece of ginger, chopped fine
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup + 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/2 cup chicken broth (bone broth preferred)
• 1 tablespoon cooking fat (duck fat recommended)
• 1/2 teaspoon salt
• 1 green onion, sliced (green part only)

Step-by-step

• With lid off, press Saute button on Instant Pot
• Place cooking fat in pot. Heat until melted.
• Place chicken thighs, skin side down into pot. Brown for about 3 minutes.
• Flip thighs over, and brown for about 2 minutes. Depending on the size of your chicken thighs, you may have to do 4 thighs at a time, not to overcrowd your pot.
• Remove chicken thighs and set aside.
• Add onion, mango and garlic to pot. Cook until onions are clear and mango has started to brown slightly.
• Turn off Instant Pot (press Cancel button).
• Place chicken thighs back into pot, nestled into mango and onion mixture.
• Add lime juice, 1/4 cup coconut aminos, ginger, cilantro, honey, chicken broth, fish sauce and 1 tablespoon apple cider vinegar to pot.
• Place lid on Instant Pot. Press Poultry button, then Pressure button twice, for high pressure setting. Timing will set automatically for 15 minutes.
• Once pressure cooking is done, and Instant Pot goes into Warming mode, turn pot off.
• Turn pressure valve to venting. Be sure all pressure is released from pot before opening lid.
• Open lid.
• Remove chicken thighs from pot. Set aside.
• Add 1 tablespoon coconut aminos, 1 tablespoon apple cider vinegar and salt to pot.
• Press Saute button.
• Cook sauce until it reduces into a thick sauce, about 10-15 minutes.
• Turn pot off.
• Serve chicken thighs with sauce ladled on top.
• Add green onion slices for garnish.