Mango Chicken Chili
There’s something deeply comforting about a bowl of chili simmering away—especially when the days still carry a chill and you’re craving something warm, nourishing, and just a little unexpected. This Instant Pot Mango Chicken Chili is one of those recipes that checks every box: hearty, healthy, and full of flavor that surprises in the best way.
Tender chopped chicken, protein-packed beans, and a vibrant mango salsa come together to create a chili that’s both cozy and bright. The sweetness of the mango balances the savory spices, adding a subtle tropical twist that keeps every bite interesting without overpowering the dish.
Mango Chicken Chili in the Instant Pot
What makes this recipe even more of a weeknight favorite is how effortlessly it comes together in the Instant Pot. In under an hour, you have a wholesome, one-pot meal that tastes like it’s been simmering all day. It’s the kind of chili you can feel good about serving—lighter than traditional beef versions, yet still satisfying and filling. Whether you’re ladling it into bowls for a casual family dinner or topping it with avocado, cilantro, or a squeeze of lime for guests, this Mango Chicken Chili brings a fresh, sunny spin to a classic comfort food.
Why I love this Mango Chicken Chili recipe
We really love a citrus-y chili, so the orange zest really adds to the flavor. Oh, and smoked ground cumin if you can find it. It comes together as a warm, hearty, and incredibly easy—perfect for a comforting meal at home. Serve it up with a dollop of sour cream, a sprinkle of your favorite cheese, fresh green onions, and a handful of crunchy tortilla chips for the ultimate bowl. Another bonus tip? We’ve included how to make this on the stovetop.
Ingredients to make Mango Chicken Chili
- Oil
- Large sweet onion
- Chicken: Rotisserie chicken (Costco)
- Diced tomatoes
- Beans: Black beans + kidney beans + cannellini beans
- Peach mango salsa (we buy organic at Costco)
- Ground cumin (use smoked ground cumin if you can find it)
- Chili powder
- Salt and pepper
- Orange zest (don’t miss this tip!)
How to make Instant Pot Mango Chicken Chili
- Select “Sauté” and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select “Bean/Chili,” and cook.
- When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Stovetop Mango Chicken Chili Instructions:
This method gives you the same bright, comforting flavors—just with a little extra stovetop simmering time.
- Sauté the aromatics
In a large Dutch oven or heavy-bottomed pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30–60 seconds until fragrant. - Add spices
Stir in your chili spices (like chili powder, cumin, paprika, salt, and pepper) and let them toast for about 1 minute to deepen the flavor. - Add chicken and liquids
Place the chicken (breasts or thighs) into the pot. Pour in your beans (drained and rinsed), broth, and mango salsa. Give everything a good stir to combine. - Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender. - Shred the chicken
Remove the chicken, shred it with two forks, then return it to the pot. Stir everything together. - Final simmer
Let the chili simmer uncovered for another 5–10 minutes to thicken slightly and allow the flavors to meld. - Taste and serve
Adjust seasoning if needed. Ladle into bowls and top with sour cream, shredded cheese, green onions, and tortilla chips.
Sandy’s tips and substitutions:
- Instant Pot: The thing I love about the 6-quart Instant Pot (a glorified pressure cooker) most is you can sear meats, and vegetables in it before using the slow cooker or pressure cooker function. My husband has actually used this small kitchen appliance more than I have, and he says the good flavors stay right in the pan. Everything cooks in one pot, and it’s super quick and easy!
- Salsa: If you can’t find Costco’s Peach Mango Salsa, any salsa will work!
- Protein: You can use beef or pork in place of chicken.
- Toppings: You can top with sour cream, cheese, green or red onions, or even crunched tortilla chips.
- Other cooking options: Make in the instant pot, slow cooker, or stovetop!
Serving
Rotisserie chicken and mango salsa with your favorite spices — it can’t get any more flavorful.
A quick and easy ready-for-company recipe! Top with your favorite toppings.
Serve with a side salad and hot herb bread!
Dinner on the table – quick!
More Instant Pot recipes:
Get the Recipe:
Mango Chicken Chili Recipe
Ingredients
- 2 Tbsp oil
- 1 large sweet onion, chopped
- 4 cups rotisserie chicken, chopped
- 1 15 oz diced tomatoes, undrained
- 2 15 oz black beans, drained
- 2 15 oz kidney beans, drained
- 1 15 oz cannellini beans, drained
- 1 48 oz. peach mango salsa, I buy organic at Costco
- 2 tsp. cumin
- 2 tsp. chili powder
- Salt and pepper
- Zest of 1 orange
Toppings:
- Sour cream, green onions or red onions, shredded cheese and tortilla chips
Equipment
Instructions
Instant Pot instructions:
- Select “Sauté” and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, for 4 minutes, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select “Bean/Chili,” and cook 10 minutes.
- When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Stovetop instructions:
- Sauté the aromaticsIn a large Dutch oven or heavy-bottomed pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- Add spicesStir in your chili spices (like chili powder, cumin, paprika, salt, and pepper) and let them toast for about 1 minute to deepen the flavor.
- Add chicken and liquidsPlace the chicken (breasts or thighs) into the pot. Pour in your beans (drained and rinsed), broth, and mango salsa. Give everything a good stir to combine.
- SimmerBring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Shred the chickenRemove the chicken, shred it with two forks, then return it to the pot. Stir everything together.
- Final simmerLet the chili simmer uncovered for another 5–10 minutes to thicken slightly and allow the flavors to meld.
- Taste and serveAdjust seasoning if needed. Ladle into bowls and top with sour cream, shredded cheese, green onions, and tortilla chips.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
says make your own cornbread recipe attached I then went to that for the recipe to find its a pkt recipe and in Australia we don’t have pkt cornbread so doesn’t work for me
Sorry about that, Jewel. That’s a very common grocery item here in States! You can make your own cornbread mix if you have a recipe for that.
That’s a lot of beans and salsa for 8 servings. We used 2 cans of beans and only 1 16oz jar of mango salsa without changing much else in the recipe. Although we did add 1 cup of chicken broth since we used only 1/3 of the salsa.
As well, my son likes mangoes, so he wanted to chop up some and add it to the chili.
It’s got a very good sweet chili flavor. We didn’t use the instant pot as we wanted to let the chili really simmer.
All in all it is a good ingredient list, but too much of a good thing can be overwhelming. We still managed to have 8 or more 1 cup servings.
YUM!!! I just got one last Saturday for my bday. I made zuppa toscana soup on Monday. So good. I think total it took 49 minutes…lol, I set my timer because I was curious…that was start to finish, including prepping and heat up time. I think it probably shaved 10 minutes off but I’m excited to try something like chicken or another meat dish that typically takes longer. Either way I think I’m going to love it.
Loved your thoughts on joy.