Name: Crispy Instant Pot Wannamango Chicken
Prep time: 10 min
Cook time: 40 min
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; 1 5.3oz plain greek yogurt; 1 tbsp cumin; 1 tbsp agave or honey; 1 tbsp lime juice

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!

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