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Recipe Hippie

A free spirited approach towards Mediterranean diet recipes

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Crispy Instant Pot Wannamango Chicken

May 30, 2020 by Recipe Hippie | Affiliate Disclaimer
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Summer is almost here! You know what that means: THE SUMMER BEERS ARE OUT! Being from New England, every new season means a new creative brew from the Boston based brewery, Harpoon. A few years ago they came out with ‘Wannamango’, a cleaver pun on a silly summer camp name. I was slightly skeptical at first, because we all know those fruity beers that make sour patch kids seem like the holy communion wafer (someone needs to tell these brewery’s that their beers are too sweet/sour!). But Wannamango is pleasantly surprising, in that it’s just a slight mango flavor inside of a refreshingly fruity, light beer. When I developed this crispy instant pot Wannamango chicken recipe, I had 2 things in my fridge that stuck out. One being a 6 pack of Harpoon Wannamango, and the other an actual mango. Since the Wannamango beer already did all of the work of blending the beer and fruit, my job was easy in figuring out how to make a beautiful sweet sauce out of it!

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I’m sure you have all seen those “crispy instant pot’ chicken recipes where they claim to make crispy chicken in a pressure cooker…I am going to be honest, I think its impossible. There is no way that you can put skin on chicken in an instant pot, which essentially pressure steams it, and open the lid and see a nice crispy chicken! At least not in my experience have I ever thought this feasible. This recipe is not going to lie to you and tell you your chicken will be perfectly crispy when its done pressure cooking, because it won’t be. It will, however. be perfectly cooked and moist, which in turn makes it ideal to be broiled under the broiler after without loosing its moisture.

Quick little tip: Serve this WITH WANNAMANGO (ahem, if you are over 21)! Having the beer with the sauce made out of the beer really ties it all together.

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Crispy Instant Pot Wannamango Chicken

This recipe uses Harpoon's 'Wannamango' beer and mango to create a beautiful summer sauce for pulled chicken! Great for tacos!
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Prep Time 10 mins
Cook Time 40 mins
Course Dinner, lunch
Cuisine American
Servings 4

Equipment

  • Pressure Cooker: Instant Pot

Ingredients
  

  • 1 12oz Wannamango Beer by Harpoon (plus extra for sipping!)
  • 4 raw chicken breasts, cut into pieces
  • 1 tbsp olive oil
  • juice and zest of half of a lime
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp minced dried onion
  • 2 garlic cloves, pressed or minced
  • 2 mangoes, one for the sauce, one for the topping (peeled and chopped into small pieces)
  • 1/3 cup water
  • 3 tbsp cornstarch

Greek Yogurt Sauce

  • 1 5.3oz plain greek yogurt
  • 1 tbsp cumin
  • 1 tbsp agave or honey
  • 1 tbsp lime juice

Instructions
 

  • Turn instant pot setting to saute on high. Once pot is warm, add the olive oil, then add your chicken. Cook on each side until just starting to turn brown, about 4 minutes per side.
  • Remove the chicken, then deglaze the pot with 1 bottle of Wannamango beer. Stir to scrape up any bits on the bottom. (If you don't do this, you may get a 'burning' message from the instant pot once you start pressure cooking).
  • Now squeeze in the juice of half of a lime, and add the zest of half of a lime. Toss in paprika, cumin and minced dried onion, and stir to combine.
  • Add to the pot the garlic, and chopped mango pieces from one mango. Put the chicken back in the pot, and coat to combine.
  • Place the lid back on the pot and lock into place with the steam valve adjusted to prevent steam from escaping. Pressure cook on high setting for 30 minutes.
  • About 10 minutes before the chicken is done, turn the broiler in your oven on high (500 degrees). When the chicken is done, press cancel on the instant pot and let it sit for 10 more minutes before releasing the pressure.
  • Once the pressure is fully released, open the lid and remove the chicken to a bowl. Pull the chicken using 2 forks, then spread the pulled chicken over a foil lined baking sheet.
  • Place the chicken in the oven under the broiler for about 5 minutes, then check to make sure they are not burning. Broil the chicken until desired crispiness, usually about 10 minutes.
  • While the chicken is baking, turn your instant pot with the left over liquid in it back to saute mode.
  • In a separate bowl, combine 1/3 cup of water and 3 tbsp corn starch. Stir so there are no clumps, then add it to the pot. Stir and continue sauteing until sauce thickens, about 3-4 minutes.
  • Remove chicken from oven and toss or drizzle with your mango sauce! I like to serve mine as tacos with red onion, fresh mango, scallions, tomatoes and avocado! Enjoy!

Greek Yogurt Sauce

  • If you choose to make tacos, I recommend making this greek yogurt sauce for the topping! Combine all ingredients in a small serving bowl and top the chicken with a few dollops!

Notes

Tips:
  • Adding the mango pieces to the sauce is actually very important:  If you don’t to this the sauce will be bland.  
  • Feel free to adjust the spices you use to whatever you like/have available!  Cayenne or jalapeno would probably be great for a sweet and spicy flavor! 
Keyword asian chicken, Beer chicken, easy mango chicken recipe, instant pot beer tacos, instant pot chicken, instant pot pulled chicken, instant pot pulled chicken tacos, instant pot tacos, mango, mango chicken, quick chicken dinner, Wannamango beer, Wannamango recipe

Did you like my ‘Crispy Instant Pot Wannamango Chicken’ recipe? If so, go check out my Cauliflower Butter Chicken With Naan Recipe!

Butter chicken

Oatly Oat Milk, 4 pack:

Category: Chicken Recipes, Dinner Recipes, Instant Pot Recipes, Lunch recipes
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Affiliate Disclaimer

My posts may contain affiliate links. Every one of the affiliate companies is a company that I stand by and believe in. If you choose to purchase something through their link on my website, you won’t pay a penny more, but I will receive a small commission. It helps me to continue to create great content for you! Thanks!

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Sidebar

Hey, I’m Liz!

I am SO thrilled to meet you!

I’m a Physical Therapy Assistant turned food blogger, and love merging my intrigue for the human body with my passion for all things food! I’m here to show you that enjoying a Mediterranean diet doesn’t mean that you can only eat Mediterranean food! I can’t wait to show you how rewarding the MedDiet lifestyle can be!

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About Me

Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking. When it comes to the ingredients you have available, I challenge you to reject your conventional notions around recipes and think outside of the box. Substitutions are encouraged! So open up your pantry, get creative and have fun. Some of the greatest things in life originated through improvisation!

Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking!

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