Instant Pot Mango Salsa Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients for Single Meal

  • 2 - large boneless chicken breasts
  • 1/2 - cup(s) hot water**
  • 3 - ripe mango(s)
  • 1 - cup(s) salsa
  • - Salt and pepper
  • Garnish: - chopped cilantro**
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Add the chicken breasts into the electric pressure cooker insert with the hot water.
  2. Add in the sliced mango, salsa, salt and pepper into the electric pressure cooker insert.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 15 minutes.
  5. Release: Natural or Quick.
  6. Cook rice, as directed.
  7. Prepare veggies.
  8. Chop the cilantro garnish.
  9. Serve Instant Pot Mango Salsa Chicken topped with cilantro garnish over rice with veggies.

Freezeasy Meal Prep Directions

  1. Seed and slice 6 mangoes.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 2 large boneless, skinless chicken breasts
  • Half of the sliced mango
  • 1 cup salsa
  • Salt and pepper

Remove as much as air as possible and seal.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Mango Salsa Chicken

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Serve with rice and veggies.

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