If you follow this blog closely you know that our family recently grew from 3 to 4 with the addition of our newest little boy. You also know that my oldest child is still well under two years old. As you can imagine, this means that there is a general chaos to my life most days. As a result, finding time to cook has been an adventure. I try to fit in batch cooking after bedtime on Sundays or Mondays and dinner prep often happens during nap time. I have also been heavily relying on my slow cooker and my Instant Pot, since 5pm is usually when everyone starts melting down and there is just not time for a lot of stovetop cooking.
I was recently browsing Pinterest when I came across a Thai-inspired mango chicken recipe. Unfortunately, it contained a lot of nightshades and did not look like a quick meal. So, I set out to figure out an AIP, mom-friendly alternative and amidst lots of big toddler emotions and nursing breaks I succeeded.
This is a super quick and easy meal that was delicious and even toddler approved! I hope you enjoy.
Instant Pot Mango Chicken (AIP/Paleo)
2 Cups of Fresh or Thawed Frozen Mango
1 TBS Apple Cider Vinegar
2 TBS Coconut Aminos
2 TBS Lemon Juice
1 Inch Piece of Fresh Ginger (Peeled)
3 cloves of garlic
4 TBS Coconut Milk
1/2 tsp Turmeric
1/4 tsp Sea Salt
3 Boneless Chicken Breasts
Optional: 1 Cup of Cubed Mango and Cilantro for Garnish
In your food processor, combine all of your sauce ingredients and blend until smooth. Cut up your chicken breast into bite sized pieces and add to your instant pot, cover with your sauce. Close the lid and seal it. Press the poultry button which will automatically cook it for 15 minutes. Allow the pressure to naturally release (another 15 minutes or so). Serve over cauliflower rice and garnish with chunks of mango and cilantro. Enjoy.