Instant Pot Chicken with Spicy Mango Salsa and Coconut Rice

Begin by marinating the chicken thighs in a mixture of lime juice, garlic, and chili powder for at least 30 minutes.

Set your Instant Pot to the sauté function and add olive oil. Once hot, sear the marinated chicken thighs for 3-4 minutes on each side until golden brown.

Remove the chicken and set aside. In the same pot, add diced onions and sauté until translucent, about 2-3 minutes.

Pour in chicken broth and scrape the bottom of the pot to deglaze. Return the chicken to the pot, close the lid, and set to cook on high pressure for 10 minutes.

While the chicken cooks, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a separate pot, combine the rinsed rice with 1 cup of coconut milk and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Once the chicken is done, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Remove the chicken and let it rest. For the spicy mango salsa, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl.

Fluff the coconut rice with a fork. Serve the chicken over the coconut rice, topped with the spicy mango salsa for a fresh and vibrant finish.