Pressure Cooker Mango Chipotle Shredded Chicken Taco Bowls
- Mango Chipotle Chicken
- 2 mangoes, peeled and meat cut away from pit
- ½ onion, chopped
- 3 cloves garlic, chopped
- ½ cup ketchup
- ⅓ cup coconut sugar
- ¼ cup apple cider vinegar
- 2 tablespoons chipotle hot sauce (or 2 chipotle peppers in adobo)
- 3 pounds boneless, skinless chicken thighs
- Bowl Ingredients
- cooked rice
- chopped tomatoes
- sliced avocado
- chopped purple cabbage
- green onions
- chopped fresh cilantro
- lime wedges
- tortilla chips
- Place mango, onion, and garlic in a blender or into a deep bowl if using immersion blender. Add ketchup, coconut sugar, apple cider vinegar, and chipotle sauce.
- Blend mango mixture in the blender or using an immersion blender until sauce is smooth.
- Place chicken in the inner pot of a pressure cooker. Pour sauce over the chicken.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure. Press Cancel.
- Transfer chicken to a bowl.
- Turn pressure cooker to Sauté and cook sauce, stirring occasionally, until slightly reduced, about 3 minutes. Press Cancel.
- Shred chicken using 2 forks and stir in sauce.
- Layer rice, tomatoes, avocado, purple cabbage, green onions, cilantro, lime, and tortilla chips in serving bowls and top with chicken.
Use honey in place of coconut sugar for a different sweetener. Use chicken breast instead of thighs.
There are several ketchups out there that don't use high fructose syrup, if that is a concern. Most grocery stores carry the brands that use cane sugar or other natural sweeteners instead.
What others are saying
Jen the Mighty says:
I saw this on instagram and fell deeply in love with the picture! Turns out the recipe is just as delicious as the picture -- beautiful and delicious is a winning combination!!! Mango and chipotle is a surprising combo that my whole family digs!
Alli Shircliff says:
I would have never thought of combining mango and chicken, but wow what a great idea! I love making bowls for dinner and this is definitely going to be in my rotation!
Kari Faircloth says:
Caitlin Greene says:
My wife found this one on Instagram. We made it last night. The flavor was perfect and the chicken was succulent. We had a lot of sauce so we saved some.
Lanny Boddy says:
A very tasty and original dish. The sweetness was a delightful surprise. Pico de guyo could be used if you are in a hurry, instead of cutting up tomatoes, cilantro etc. personally I am would add a little heat to it, but that could be done after it is served.
Bill Austin says:
My wife and I were looking for some potential Super Bowl recipes and we came across this one. We made it last night for some friends and it was an instant hit. Will definitely be serving this at our Super Bowl party.