Instant Pot Caribbean Chicken with Mango-Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes blends boneless and skinless chicken thighs, olive oil, medium, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Caribbean Chicken with Mango-Pineapple Salsa take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Instant Pot Caribbean Chicken with Mango-Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Instant Pot Caribbean Chicken with Mango-Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Caribbean Chicken with Mango-Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Caribbean Chicken with Mango-Pineapple Salsa?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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