Okay ladies and gents- I don’t think I have truly expressed on here how much I am OBSESSED with Trader Joe’s… but I am. I find so many great things there, my grocery bills are less expensive, and it makes my life SO easy! I honestly can’t share enough how much I love it. There are so many great things to buy there- coconut milk, the ever famous cauliflower gnocchi, cauliflower pizza crust, so many frozen treats, the list goes on…
These last two weeks I have experimented with their new Amba Fermented Mango Sauce. It comes in the refrigerated section in an orange pouch bag with a twist off cap. I had seen it advertised as one of their new products and was excited to see that there are no gluten or dairy ingredients. I just HAD to give it a try because I love curry-like flavors but haven’t fully figured out how to take a deep dive into cooking with curry.
In addition to my inexperience with curry, I have been afraid of using my instant pot. I basically have only used it to hard boil eggs before this because I’ve been so scared of the burn warning that popped up the last time I tried to cook a meal in there. It tortured me, going off multiple times and leading me to throw out my food after 2 hours of ineffective cooking. I knew I had to make this work- so many other people love their instant pot and I needed to too.
Last week I got home one night and was totally exhausted. I had chicken breasts in the fridge and was way too tired to oven-bake or cook them on my stovetop. Just then, I remembered the Amba sauce and got excited! I knew I had some rice, and dumped it into the rice cooker. I took the chicken breasts, dumped it into my instant pot with a whole pouch of the sauce and topped it over rice after it was cooked. It came out good, but needed a little extra something-something. It also thinned out a lot while it cooked. I knew I had to try it again.
Just tonight I tried it again and literally got SO excited by this win that I had to post IMMEDIATELY because you just need this in your life. Trust me. I feel like we ordered take-out without feeling like my soul is getting crushed by another bill after just buying a house. So here you go, my newest recipe & one you will not regret trying. It’s ridiculously easy, and just crazy good. Enjoy!
Instant Pot Amba Chicken
Prep time: 5 minutes
Cook time: 1 hour
Serves: 4-6 servings
- 3 cups cooked jasmine rice
- 1 pack chicken thighs (about 5-6)
- 1/2 bag frozen peas
- 1/2 bag fingerling potatoes
- 1 package of Trader Joe’s Amba Fermented Mango Sauce
1. Cut up fingerling potatoes & dump into instant pot with the frozen peas.
2. Top with chicken thighs.
3. Pour in 1/3-1/2 bag of mango sauce.
4. Turn instant pot on meat/stew option for 35 minutes. Allow to cook.
5. When the instant pot is done, let sit for about 15 minutes. Then open, shred the chicken thighs with a fork, and mix.
6. Add in the other 1/2 of the mango sauce (yes, it’s okay if it’s cold), and mix.
7. Serve chicken mixture over rice & enjoy!
4 thoughts on “Instant Pot Amba Chicken”
I’m excited to try this! Thanks for sharing. How much time should I add to the recipe if I’m cooking my chicken thighs from frozen? Thanks!
It should still work at 35 mins for frozen. I’ve only tried it with defrosted but the stew setting cooks on high and I’ve read a lot of recipes that cook frozen chicken on high for 15 mins in the instant pot and it is enough time, so the 35 should be plenty. You can always check it with an instant read thermometer to make sure it reaches internal temps of 165F minimum. If you use bone-in I’d add 3-5 mins.
Did you add water? There’s not enough liquid so my instant pot just says BURN…
I have had that happen before- I do not add water. When I have had that happen it is either that I haven’t added enough sauce before cooking, or I didn’t mix thoroughly. I’ve also found that it is less likely if you put the veggies on the bottom. Hope that helps!!