Instant Pot Caribbean Chicken with Mango-Pineapple Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender Caribbean-spiced chicken cooked in the Instant Pot paired with a fresh mango-pineapple salsa for a vibrant, tropical dinner. This Caribbean-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 diced medium onion and 4 minced garlic cloves, cooking for 3-4 minutes until fragrant and translucent.
  2. Step 2: Stir in 2 tbsp jerk seasoning and cook for 1 minute to release the spices' aroma.
  3. Step 3: Add 2 lbs boneless skinless chicken thighs, coating them well with the seasoning mixture. Pour in 1 cup chicken broth.
  4. Step 4: Seal the Instant Pot lid and cook on 'Manual' high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  5. Step 5: While chicken cooks, combine 1 cup diced mango, 1 cup diced pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl to make the salsa.
  6. Step 6: Shred the cooked chicken with two forks and serve topped with the fresh mango-pineapple salsa.

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