20-Minute Mango Chicken Stir-fry In Your Pressure Cooker
This quick and flavorful pressure cooker mango chicken stir-fry combines tender chicken strips with sweet mango, fresh green pepper, and zesty lime for a perfect 20-minute meal that's juicy and vibrant every time.
Ingredients
Main ingredients
- 2 breasts Chicken breast halves sliced into thin strips
- 1 cup Mango sliced into thick and large strips
- 1 medium Green pepper thinly sliced
- 2 tablespoon Oil for stir-fry
- 2 tablespoon Green onion thinly sliced
- 3 tablespoon Thai sweet chili sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Fresh lime juice
Instructions
Instructions
- Heat your oil in the pressure cooker on sauté setting like a big skillet or wok. Get it hot enough so you’ll get a good sear when chicken goes in.
- Add the thin chicken strips. Stir-fry them 'til they turn lightly brown and cooked through, about 5-7 minutes.
- Toss in the sliced green pepper. Give it 2-3 minutes to soften but still have crunch.
- Stir in the Thai sweet chili sauce, fish sauce, and fresh lime juice. Mix well to coat chicken and veggies.
- Add mango strips and green onions last. Gently toss them in so mango stays firm and onions keep fresh texture.
- Close the lid, ensure sealing ring is on tight. Pressure cook for 4 minutes to meld flavors quickly.
- Listen for the valve hiss indicating perfect cooking. Quick release steam, open lid, gently stir, and serve immediately.
Notes
Serve warm with rice or noodles. Store leftovers in airtight containers: fridge up to 3 days, freezer up to 2 months. Reheat gently to maintain mango texture.