Instant Pot Chicken with Thai-Mexican Fusion Salsa and Coconut Cilantro Rice

Begin by marinating the chicken in a mixture of lime juice, fish sauce, and minced garlic for at least 30 minutes to enhance the flavor.

Set your Instant Pot to the sauté function and add 2 tablespoons of coconut oil. Once hot, add the marinated chicken and sear on both sides until golden brown, about 3-4 minutes per side.

Remove the chicken and set aside. In the same pot, add 1 diced onion and sauté until translucent, about 2-3 minutes.

Stir in 1 tablespoon of red curry paste and cook for an additional minute to release its aroma. Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze.

Return the chicken to the pot, close the lid, and set the Instant Pot to cook on high pressure for 10 minutes.

While the chicken cooks, prepare the coconut cilantro 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, 1/2 cup of water, and a pinch of salt.

Bring to a boil, then reduce to a simmer, cover, and cook 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 a few minutes before slicing. For the salsa, combine 1 diced mango, 1 finely chopped jalapeño, the juice of 1 lime, and a handful of chopped cilantro in a bowl.

Fluff the coconut rice with a fork and serve it on plates topped with sliced chicken and a generous spoonful of the fresh salsa.

Garnish with additional cilantro and lime wedges for an extra burst of flavor.