There are many moments where throwing everything into the Instant Pot and simply pressing cook is a life saver. Life can be crazy! We need those simple, one-pot meals for those crazy times. This is another one of those recipes, and to be honest, we can never have enough of them.
Even though this is a curry, skip the rice if you want! We did! No rice necessary, we enjoyed it like a stew. It doesn’t seem to be missing anything without a starch and it’s just as comforting without it.
Rice isn’t the only thing we skipped. We also skipped the extra sugar.
Often, curry has sugar added. The sweetness is pretty important to making Thai food taste correct, but here, all we need is sweet and juicy mangos! No reason to add more sweetness when mangos are already naturally sweet.
Be sure to use ripe and juicy ones. That way the mango juice will sweeten the whole curry instead of just having curry with sweet mango bites.
Keep your mango in your curry, not the floor,
Your favorite alternative chefs, K & T
InstantPot Mango Coconut Curry
Ingredients
- 3 pounds boneless chicken breast
- 1 medium yellow onion diced
- 2 cloves garlic crushed and minced
- 1 14 oz can coconut milk
- 1/2 cup tomato paste
- 4 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2 tsp sea salt
- 1 tsp ground ginger
- 2 cups green beans cut into 1 inch pieces
- 2 bell peppers sliced
- 2 tsp lime juice from 1 lime
- 2 ripe mangoes cubed (~2 cups of mango)
- Thai basil roughly chopped (optional)
Instructions
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Place the chicken, onion, and garlic into the pressure cooker.
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Pour in the coconut milk, tomato paste, curry paste, fish sauce, salt, and ground ginger. Then stir to coat the chicken.
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Secure the lid and set to Manual (high pressure) for 15 minutes.
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After cooking finishes, let pressure release naturally for 10 minutes, then release any remaining pressure manually.
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Press cancel on the InstantPot, then carefully remove chicken and place onto a cutting board.
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Set the InstantPot to Saute. Add the green beans, bell peppers, lime juice, and mango cubes into the pot. Stir to combine into the sauce and let simmer for 3-4 minutes or until veggies become soft, then press cancel.
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Roughly chop the chicken, then place back into the pot and