The Instant Pot is taking over the internet. Do you have one? I’ve had one of these slow cooking, pressure cooking, rice, yogurt (and apparently cheesecake!) makers for a long time now and it mostly lives up to the hype. This mango chicken curry recipe is a favourite of friends and family because it’s a vibrant and satisfying one-bowl meal that doesn’t taste like it was made in a slow cooker.
If you’ve been following me for a while, you’ll know slow cooking isn’t my preferred form of cooking by any stretch but it really fills in the gaps when I can’t be home to let something cook on the stovetop. With the Instant Pot you have the added bonus of the pressure cook function which essentially means you can take frozen meat and create a tasty soup or curry in 30 minutes!
I think most slow cooker recipes take once flavourful foods and meld them into one big stodgy mess. If this has been your experience, try adding a bit of sweetness or acidic food and bright fresh herbs in at the end of cooking to brighten up the ‘stodge-factor’ (that’s a thing, right?). In this mango chicken curry, I use lime juice, frozen mango, spinach and cilantro to achieve a bright and lively bowl of curry. My turmeric coconut cauliflower rice would go nicely underneath this curry, or if you’re like me, just grab a spoon and eat it as is. If you’re feeling like forgoing the meat and going off the paleo-track – this curry would be wonderful with chickpeas.
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