Thai-Inspired Mango-Chicken Salad - Instant Pot

This recipe for Thai-Inspired Mango-Chicken Salad proved to me that I can now cook frozen meats in the Instant Pot or most multi-cookers and cut cooking time in half. After simmering the boneless chicken breasts in mango juice in the inside pot, I sliced the chicken and put together a colorful, flavorful salad of greens and fresh, ripe mangoes. Use frozen mangoes as substitute if more convenient. This recipe was inspired by the new cookbook

Cooking From Frozen In Your Instant Pot

(Page Street Publishing). Serves 2 to 4 for an appetizer, side or main dish. I offer two ways in the procedure to prepare this salad meal: In the Instant Pot from Kristy Bernardo's recipe or on the stove-top.

Prep Time30

Cook Time17

Total Time47

Course: Appetizer, Salad

Cuisine: American, Asian, Filipino

Keyword: Instant Pot Thai Mango Chicken Salad

Servings: people

Calories: 1234kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Instant Pot multi-cooker, 6 or 8 quart

Ingredients

2 whole large, fresh, ripe mangoes peeled, seeded, sliced in strips
1 pound boneless chicken breast about 2 large pieces, frozen
1 can (13.5 oz) coconut milk
1/4 cup creamy peanut butter
1/2 Tablespoon yellow curry powder
1 clove garlic minced
1 Tablespoon juice of 1 whole piece fresh lime
1 teaspoon Sriracha sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups thinly-shredded cabbage
1 whole red bell pepper, seeded, sliced in strips
1 large carrot, peeled, sliced
1/2 cup chopped peanuts, preferably unsalted
1/2 cup chopped fresh cilantro
1 cup mango juice, canned, for water in the Instant Pot

Instructions

Peel and slice fresh mangoes. Discard the pit. Keep the slices covered, set aside in the refrigerator till ready to add to salad. *Note: If uncovered, the ripe mango slices can turn brown.
Mix the canned mango juice with 1 cup of water. Pour this in the inside pot of the Instant Pot.
Place the frozen chicken breasts directly on the mango-water liquid in the inside pot.
Close the lid of the Instant Pot. Lock it well. Set the valve to Sealing.
Check the cooking pressure is on High.
Press the Manual button on the keypad. Adjust the timer to 15 minutes.
When cooking is done, do a Quick Release Pressure. Click Cancel to turn off the Instant Pot.
Carefully open the lid.
With a fork, pierce the chicken to check if completely cooked. Discard the liquid. Place the chicken on a chopping board and slice into strips. Set chicken aside.
Use paper towels to wipe the inside pot dry. Press Saute.
After 1 to 2 minutes, when inside pot has heated up, add the coconut milk, peanut butter, curry powder, lime juice and Sriracha to the inside. Season with salt and black pepper.
Let this mixture for the dressing boil then simmer till it is reduced and thick. This will take about 8 minutes. Remove the dressing from the inside pot and pour into a bowl. Set it aside to cool.
Arrange the salad vegetables in a bowl. Place the shredded cabbage at the bottom and sides of a salad bowl. Place on top the following: cooked chicken slices, mangoes, carrots, red bell peppers,and cilantro. Serve the dressing on the side or pour on the salad at table side. Sprinkle the chopped peanuts on the salad.
To cook the chicken and dressing stove-top: If you don't own an Instant Pot or multi-cooker, you can still make this recipe with the same amount of ingredients. 1) Thaw the frozen chicken breasts at room temperature or defrost in the microwave. 2) When chicken has thawed, place in a medium-sized stockpot with a cup of mango juice and a cup of water. 3) Cover the chicken and bring to a boil. Then simmer for 20 to 25 minutes till completely cooked. 4) Slice chicken and set aside to cool. 5) Discard liquid from cooking chicken. Use the same stockpot to simmer together the dressing ingredients for about 10 minutes till sauce is reduced to a thick consistency. 6) Serve according to directions above.
Cook's comments:
In the cookbook recipe, the author added kale to the salad ingredients. I did not have it at the time I made this salad. Feel free to add kale or other leafy greens you prefer. Also, the author used frozen mangoes in her cookbook recipe. You can use frozen fruit if fresh mangoes are not available.
Sriracha sauce, which is one of the ingredients used for the salad dressing, is a type of hot sauce or chili sauce made from a paste of chili peppers, vinegar, garlic, sugar, and salt. You can adjust the spice level according to your liking by adding or decreasing the amount indicated in the ingredient list.
Quick Release: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam release handle on the lid to a Venting position. (From "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot").
About the Author: Kristy Bernardo is the author of Weeknight Cooking with Your Instant Pot and founder of the blog The Wicked Noodle. She has worked as a personal chef, teaches cooking classes, speaks at conferences, and appears on television.
Disclosure: I was not paid to review or mention these cookbooks. The cookbooks were a gift by the author. But I will gladly recommend the cookbook Cooking From Frozen In your Instant Pot by Kristy Bernardo to all those who want more recipes for the Instant Pot or any multi-cooker.
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Nutrition