AIP Instant Pot Sweet & Sour Mango Chicken Thighs Recipe

With lid off, press Saute button on Instant PotPlace cooking fat in pot.Heat until melted.Place chicken thighs, skin side down into pot.Brown for about 3 minutes.Flip thighs over, and brown for about 2 minutes. Depending on the size of your chicken thighs, you may have to do 4 thighs at a time, not to overcrowd your pot.Remove chicken thighs and set aside.Add onion, mango and garlic to pot.Cook until onions are clear and mango has started to brown slightly.Turn off Instant Pot (press Cancel button).Place chicken thighs back into pot, nestled into mango and onion mixture.Add lime juice, 1/4 cup coconut aminos, ginger, cilantro, honey, chicken broth, fish sauce and 1 tablespoon apple cider vinegar to pot.Place lid on Instant Pot. Press Poultry button, then Pressure button twice, for high pressure setting. Timing will set automatically for 15 minutes.Once pressure cooking is done, and Instant Pot goes into Warming mode, turn pot off.Turn pressure valve to venting.Be sure all pressure is released from pot before opening lid.Open lid.Remove chicken thighs from pot. Set aside.Add 1 tablespoon coconut aminos, 1 tablespoon apple cider vinegar and salt to pot.Press Saute button.Cook sauce until it reduces into a thick sauce, about 10-15 minutes.Turn pot off.Serve chicken thighs with sauce ladled on top.Add green onion slices for garnish.