Instant Pot Mango Chicken Thighs

Prep Time

Prep Notes

GAPS, SCD, AIP and Paleo compliant!

Cooking Time

40 minutes


4-6 servings


  • 1 TBSP of cooking fat (grass-fed butter, ghee, coconut oil, lard or duck fat)
  • 8 chicken thighs (I prefer bone-in so that I can save the bones for a nutrient dense bone BROTH)
  • ½ red onion
  • 1 mango, skin removed and cut into 1/2 inch chunks
  • 6 cloves garlic•About 2 TBSP of lime juice (or juice of 1 lime)
  • 1/4 cup & 1 TBSP coconut aminos, divided
  • 2” piece of ginger, chopped fine (or ¼ tsp dried ginger)
  • ½- 1 ½ cups chopped cilantro (I love cilantro so I use quite a bit!)
  • ½ cup chicken broth (homemade is best)
  • 2 TBSP apple cider vinegar, divided
  • 1 tsp unrefined sea salt


  1. Hit the “Sauté” button on your Instant Pot (with the lid OFF!)
  2. Heat your grass-fed butter/ ghee/ coconut oil until it’s melted.
  3. Put chicken thighs skin side down and like the skins brown for about 3 minutes.
  4. Flip the thighs and let them brown another 2 minutes. WARNING, you may need to do this in batches in order not to overcrowd the pot. I did 2 batches with 4 thighs per batch.
  5. Once browned on both sides, take chicken thighs out and set aside.
  6. Add your chopped onion, garlic, and mango to the pot.
  7. Sauté until the mango has browned and the onions are translucent.
  8. Press the “Cancel” button to turn off sauté mode.
  9. Now add your chicken thighs back to the pot in between the onion, garlic, and mango mixture.
  10. Add your lime juice, ¼ cup of coconut aminos, ginger, cilantro, chicken broth, and 1 TBSP apple cider vinegar to the pot.
  11. Put the lid on the Instant Pot, press “Manual,” set to high pressure, and set the time to 15 minutes. Make sure the vent is on “Sealing.”
  12. When you’re finished, your Instant Pot will automatically keep the food warm.
  13. Next, and CAREFULLY, flip the vent to “Venting.” Be sure to step away from the top as all the really HOT steam will be coming out at this point.
  14. The chicken should be cooked thoroughly and it’s time to eat!


*Please note, if you choose to make this meal via stove-top, simply follow direction steps 1-7 using a stock pot on the stove.  Then simply add the remainingingredients as indicated in steps 9 & 10, bring the heat to a boil and thencover and reduce heat to a simmer for about 45 minutes, checking occasionallyfor the chicken to be cooked thoroughly.   

*Pair with fermented veggies and/oranother vegetable.  You can see in the picture, I  paired it with leftover sweet potatoes and oven-sautéed broccoli.


Adapted from Paleo Cajun Lady’s AIP Instant Pot Sweet and Sour Mango Chicken Thighs

Dinner, Lunchlogan cox