Instant Pot Spiced Mango Chicken with Basmati Rice, Green Beans and Lime

Instructions

1. 1

   1. In a bowl, mix the mango pulp, garlic, ginger, cumin, ground coriander, turmeric, sweet paprika, cinnamon, salt, black pepper, lime juice, and lime zest. Add the chicken and toss well to coat.

2. 2

   2. Turn the Instant Pot to Sauté mode and heat the olive oil for 1 to 2 minutes. Add the onion and cook for 3 minutes until translucent. Add the chicken with all of the mango marinade and cook for 2 minutes, stirring.

3. 3

   3. Add the rinsed basmati rice and chicken broth. Stir only once to distribute everything evenly and scrape the bottom well to prevent sticking.

4. 4

   4. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.

5. 5

   5. Open the lid and add the green beans and coconut milk. Put the lid back on without locking, or use Sauté mode, and cook for 3 to 4 more minutes until the green beans are tender-crisp and the sauce is creamy.

6. 6

   6. Adjust salt and black pepper if needed. Let it rest for 2 minutes so the rice can finish absorbing the sauce.

7. 7

   7. Serve hot, topped with chopped fresh cilantro. If you want to keep it warm before serving, use the Instant Pot Keep Warm function, which is usually around 145-172 °F / 63-78 °C.