Preparation

Step 1 out of 12

In a small bowl, mix together the allspice, cinnamon, onion powder, garlic powder, cayenne, thyme, salt and pepper, and brown sugar.

Step 2 out of 12

Coat the chicken on all sides with the spice mixture and set aside. No need to marinate the chicken but let it sit with the spices for a few minutes while you continue on.

Step 3 out of 12

Set your Instant Pot to the Sauté function and add the olive oil. Allow the oil to heat up.

Step 4 out of 12

Once heated, add the chopped onions and cook, stirring occasionally until the onions are softened but not browned, about five minutes.

Step 5 out of 12

Spoon the onions out of the Instant Pot into a bowl and set aside.

Step 6 out of 12

Add a little more olive oil if needed, then add the chicken to the Instant Pot, and start to brown the chicken on both sides, 3 to 4 minutes per side. Work in batches, removing the chicken to a plate once browned. Don’t worry about cooking the chicken all the way through.

Step 7 out of 12

Turn the Instant Pot off and pour in the chicken stock. Using a spoon, scrape up the brown bits from the bottom of the pot.

Step 8 out of 12

Add in the potatoes, then evenly spoon the onions over the potatoes.

Step 9 out of 12

Next, add the chicken back into the pot along with any juice from the chicken.

Step 10 out of 12

Set the Instant Pot for seven minutes on high pressure, then natural release for 10 minutes before quick releasing the remaining pressure in the pot.

Step 11 out of 12

While the chicken is cooking, in a medium bowl, mix the mango salsa ingredients together and set aside.

Step 12 out of 12

Serve the chicken and potatoes with mango salsa.