Instant Pot Chicken Breast With Mango Salad
This delicious Instant Pot Chicken Breast And Mango Salad is a fantastic lunch or dinner recipe. Cooking chicken breast in the Instant Pot is super easy and when combined with the sweetness of mango and the tasty avocado, you’ll love this healthy chicken salad recipe for sure!
Contents
Why You’ll Love Chicken And Mango Salad
- Flavorful and Unique: This recipe combines the rich taste of chicken with the exotic sweetness of mango.
- Quick and Easy: Utilizing an Instant Pot means less time cooking and more time enjoying.
- Healthy Choice: Packed with lean protein and fresh fruit, it’s a delicious meal that’s good for you.
Recipe Ingredients
Here are the ingredients needed to cook chicken breast in the Instant Pot and prepare this delicious salad.
For The chicken:
- Chicken Stock: Provides moisture and flavor to the chicken breast, ensuring it stays tender and juicy while cooking in the Instant Pot.
- Quality Chicken Breast, Trimmed: Serves as the main protein of the dish, offering a lean and versatile meat that pairs well with the tangy mango salad.
- Olive Oil or Avocado Oil: Helps to prevent sticking and adds a hint of healthy fat, enhancing the flavor and texture of the chicken breast.
- Salt and Pepper to Taste: Seasonings that bring out the natural flavors of the chicken breast, adding depth and enhancing the overall taste of the dish.
For The Salad:
- Mixed Spring Greens: Serve as the base of the mango salad, providing a fresh and vibrant bed of greens that complements the flavors of the chicken and fruit.
- Mango, Cut into Small Cubes: Adds a burst of tropical sweetness and a refreshing texture to the salad, creating a delightful contrast to the savory chicken.
- Ripe Avocado: Offers a creamy and buttery element to the salad, contributing a smooth and rich flavor that pairs perfectly with the other ingredients.
- Fresh Blueberries: Introduces a subtle sweetness and a pop of color to the salad, balancing the flavors and providing a burst of freshness with every bite.
How To Cook Instant Pot Chicken Breast
Step One: Start by heating the oil in the Instant Pot using the Sautee setting. When hot, place the chicken in the pot, in a single layer and lightly brown each side for about 60 seconds, you can season the chicken at this time.
Step Two: When you have finished browning the chicken, remove it from the pot for just a minute and deglaze the bottom of the pan using the chicken stock. You’ll find a ton of the flavor is there, so you won’t want to leave it just stuck to the bottom of the inner pot.
Step Three: Now place the trivet that came with you IP inside and set the chicken on top.
Step Four: Twist on the locking lid and cancel the Sautee setting. Select the Manual setting for 3 to 4 minutes depending on the size of your chicken breast.
Step Five: When the cook time has finished and the pot beeps, let it Natural Pressure Release for 8 to 10 minutes (again, depending on the size and thickness of the breast). Now release any remaining pressure manually-and carefully. Let the chicken rest for a couple of minutes before slicing.
Step Six: While the chicken is cooking, you can prepare the salad by washing, drying, slicing and putting everything together. I prefer to wait until ready to serve and enjoy the salad before putting the chicken on top to make sure the greens don’t wilt. You’re tasty and delicious mango chicken salad is ready to eat!
Tips For Cooking Perfect Chicken Breast
- The one thing I love about this Instant Pot Chicken Breast Salad is the super speedy time it takes to cook the chicken breast under pressure. When cooking from fresh, the chicken breast will cook in as little as 3 minutes.
- If you’re cooking your Instant Pot chicken breast from frozen then you will need to add a further 3 minutes to the cooking time. When I first got my Instant Pot, I was amazed that I could cook frozen chicken breast directly in my pressure cooker.
- Cooking chicken breast from frozen in the Instant pot tastes just as good as fresh chicken. So, if you’ve been super busy and not had time to defrost your meat, you can still enjoy this tasty recipe.
Optional Additions
- Nuts and Seeds: Sprinkle some toasted almonds, cashews, or pumpkin seeds for added crunch and nutty flavors.
- Feta or Goat Cheese: Crumbled feta or goat cheese can provide a creamy and tangy element to balance the sweetness of the mango.
- Quinoa or Couscous: Add cooked quinoa or couscous for extra protein and a hearty base.
- Diced Avocado: Creamy diced avocado adds richness and complements the tropical flavors.
- Cucumber Ribbons: Use a vegetable peeler to create cucumber ribbons for a refreshing and visually appealing addition.
- Cherry Tomatoes: Halved cherry tomatoes add a burst of juiciness and vibrant color.
What To Serve With Chicken Mango Salad?
- Roasted Sweet Potatoes: Roasted sweet potatoes add sweetness and a hearty element to balance the lightness of the salad.
- Pineapple Salsa: A tropical pineapple salsa can contribute a sweet and tangy component to the meal
- Mixed Berry Smoothie: Combine mixed berries, spinach, yogurt, and a splash of juice for a nutritious and vibrant smoothie.
Instant Pot Chicken Mango Salad
Ingredients
- 1 cup Chicken Stock 1 point
- 1 Chicken Breast trimmed
- 1 teaspoon Olive Oil 1 point
- pinch Salt and Pepper
- 2 cups Mixed Spring Greens
- ½ Mango cut into small cubes
- 1/4 Avocado 2 points
- ¼ cup Blueberries fresh
Instructions
- Start by heating the oil in the Instant Pot using the Sautee setting.
- When hot, place the chicken in the pot, in a single layer and lightly brown each side for about 60 seconds, you can season the chicken at this time.
- When you have finished browning the chicken, remove it from the pot for just a minute and deglaze the bottom of the pan using the chicken stock. You’ll find a ton of the flavor is there, so you won’t want to leave it just stuck to the bottom of the inner pot.
- Now place the trivet that came with you IP inside and set the chicken on top.
- Twist on the locking lid and cancel the Sautee setting.
- Select the Manual setting for 3 to 4 minutes depending on the size of your chicken breast.
- When the cook time has finished and the pot beeps, let it Natural Pressure Release for 8 to 10 minutes (again, depending on the size and thickness of the breast).
- Now release any remaining pressure manually-and carefully.
- Let the chicken rest for a couple of minutes before slicing.
- While the chicken is cooking, you can prepare the salad by washing, drying, slicing and putting everything together.
- I prefer to wait until ready to serve and enjoy the salad before putting the chicken on top to make sure the greens don't wilt.
Notes
- The one thing I love about this Instant Pot Chicken Breast Salad is the super speedy time it takes to cook the chicken breast under pressure. When cooking from fresh, the chicken breast will cook in as little as 3 minutes.
- If you’re cooking your Instant Pot chicken breast from frozen then you will need to add a further 3 minutes to the cooking time. When I first got my Instant Pot, I was amazed that I could cook frozen chicken breast directly in my pressure cooker.
- Cooking chicken breast from frozen in the Instant pot tastes just as good as fresh chicken. So, if you’ve been super busy and not had time to defrost your meat, you can still enjoy this tasty recipe.
Nutrition
More Chicken Recipes
If you enjoyed trying out this recipe, and are inspired to try out some more such fun and flavorful chicken breast recipe options, here are a few good ones you can try out.
