Make an easy sweet, tart, and unusual Green Mango drink in your Instant pot. This easy raw mango recipe is refreshing and can be served a drink or as dessert.
I’m quite sure that the only way you’ve ever had Panha before, is either because you are Maharashtrian, know someone who is, or grew up in India .
What is Panha / Panna?
Aam Panna (or Aam Panha) is a lovely drink recipe that uses raw green mangoes to produce an unusual, but deliciously sweet and tart cooler. It is quite refreshing and is great for beating the heat.
It usually contains raw mangoes, and an variety of other spices, such as mint leaves cumin, black salt, or even black pepper .
It is a classic favorite during the hot summer months, and if you haven’t had a glass of this green mango drink over ice, you’d missed out on a great pleasure.
Do I Need Ripe Mango For This Recipe?
No. I know it sounds crazy since there aren’t many things you want to use unripe mango for. However, this is exactly what you need to make this Panha. The tartness from the unripe mango is what makes this recipe so delicious.
So you want tart, hard, green mangoes for this Aam Panha recipe.
How To Make Panha
What follows could only ever be loosely called a recipe. This is because raw mangos vary in their tartness, as well as in the pulp they produce. I’ll try to give some guidelines, but this is very similar to making lemonade at home.
You add, taste, you add some more. This is also a very rich Aam ka Panha , and I’d either dilute it considerably or serve in little half cups as dessert .
- Cook sliced green mangoes in your Instant Pot for 10 minutes, using the Pot in Pot Method . Release pressure naturally.
- Squeeze out the pulp, push it through a strainer.
- Add sweetener and cardamom and mix. Add water to dilute and serve over ice.
How to Serve Aam Panha
- As a drink. This recipe yields a nice, thick concoction which keeps very well in the fridge for weeks on end. I like to place mine in mason jars , and put it away. So when you’re ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water. and voila! Mango-ade!
- With soda. Again, not conventional but utterly delicious. Use soda water in place of the water above and you’ll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But I find little shot glasses of the mango concentrate are a great way to end a meal. I have also been known to dip a little bit of naan or chapatti into it during my meal!
Tips and Tricks for Making Instant Pot Green Mango Drink
- Use unripe green and tart mangoes. Rock hard mangoes are not good for much else–but they are most excellent for this drink.
- I find it easier to peel the mango before cooking, but you can leave the peels on and remove them from the cooked mangoes .
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda , Truvia , Erythritol , sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo , that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango and it’s quite delightful. I’d suggest you use either mint or ground cardamom. But not both.
If you like this Aam ka Panha recipe, make sure you share with your friends and family on Facebook and Pinterest so they can enjoy it too.
Instant Pot Green Mango Panha | Aam ka Panha
Equipment
- Instant Pot
- 6 inch round baking pan
- 16-OUNCE MASON JAR
Ingredients
- ▢ 1 ( 1 ) green mango , unripe and hard
- ▢ 1/3 cup ( 0.33 g ) Truvia , or sugar
- ▢ 1-2 teaspoon ( 1 teaspoon ) ground cardamom seeds
- ▢ 2 cups ( 500 g ) Water , (adjust as needed, see note)
Instructions
- Slice the raw mango and place inside a container with an additional 1/4 cup of water. Cover tightly with foil.
- Into the inner liner of your Instant Pot, add 2 cups of water and place a trivet in the liner.
- Cook the sliced mango on High Pressure for 10 minutes and let it release pressure naturally. Check to see if the mango is soft and pulpy; if not, cook again for a few more minutes.
- Once the mango is cool, pull off the peel and get ready to get messy, or better still, ask your kids to help. Squeeze off all the pulp you can off the peel and the seed. Use whatever cooking water remained in your PIP container.
- Push this pulp through a wire mesh strainer being sure to get all the last little bits of it.
- Add sweetener or choice and cardamom and stir well until the sweetener is completely dissolved.
- I had 1 cup of pulp to which I added 1/3 cup of Truvia baking blend, and to this, I added 2 cups of water plus 1/2 cup of ice. Depending on the tartness of the mango, you may have to adjust this.
- Serve in 1/2 cups as a dessert drink, or dilute more and serve as “mango-ade”
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda , Truvia , Erythritol , sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo , that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango. Use either mint or ground cardamom. But not both.
- As a drink. This recipe yields a nice, thick concoction that keeps very well in the fridge for weeks on end. I like to place mine in mason jars , and put it away. So when you’re ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water.
- With soda. N ot conventional but utterly delicious. Use soda water in place of the water above and you’ll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But little shot glasses of the mango concentrate are a great way to end a meal.
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Originally published June 10, 2017
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Instant Pot Green Mango Panha | Aam ka Panha
Ingredients
- 1 green mango unripe and hard
- 1/3 cup Truvia or sugar
- 1-2 teaspoon ground cardamom seeds
- 2 cups Water (adjust as needed, see note)
Instructions
- Slice the raw mango and place inside a container with an additional 1/4 cup of water. Cover tightly with foil.
- Into the inner liner of your Instant Pot, add 2 cups of water and place a trivet in the liner.
- Cook the sliced mango on High Pressure for 10 minutes and let it release pressure naturally. Check to see if the mango is soft and pulpy; if not, cook again for a few more minutes.
- Once the mango is cool, pull off the peel and get ready to get messy, or better still, ask your kids to help. Squeeze off all the pulp you can off the peel and the seed. Use whatever cooking water remained in your PIP container.
- Push this pulp through a wire mesh strainer being sure to get all the last little bits of it.
- Add sweetener or choice and cardamom and stir well until the sweetener is completely dissolved.
- I had 1 cup of pulp to which I added 1/3 cup of Truvia baking blend, and to this, I added 2 cups of water plus 1/2 cup of ice. Depending on the tartness of the mango, you may have to adjust this.
- Serve in 1/2 cups as a dessert drink, or dilute more and serve as “mango-ade”
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda , Truvia , Erythritol , sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo , that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango. Use either mint or ground cardamom. But not both.
- As a drink. This recipe yields a nice, thick concoction that keeps very well in the fridge for weeks on end. I like to place mine in mason jars , and put it away. So when you’re ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water.
- With soda. N ot conventional but utterly delicious. Use soda water in place of the water above and you’ll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But little shot glasses of the mango concentrate are a great way to end a meal.
Instant Pot Green Mango Panha | Aam ka Panha https://twosleevers.com/instant-pot-green-mango-panha-no-sugar-added-mango-drink/
Looking for the perfect comfort meal? Make this delicious Instant Pot Chicken and Rice recipe that will be a total fan favorite! You can feel good about this, knowing there are no canned soups in your chicken casserole.
Do you know that chicken and rice casserole you may have grown up with? The one that uses canned mushroom soup? The one that says comfort food to you?
This is my healthier take on that. Why serve your family a meal full of processed foods and preservatives, and canned condensed soups?
Get a meal full of flavor with the help of some yummy veggies. An easy, healthy meal on your table in no time with the help of your Instant Pot .
Why This Is The Best Instant Pot Chicken And Rice Recipe
- Fast. Ready in less than 30 minutes with your Instant Pot .
- Easy. No hassle in this pour and cook recipe .
- Family-friendly. Great kid-friendly flavors.
- Versatile. Switch up the spices and vegetables to make it your own.
- Inexpensive. A very budget-friendly meal.
- Little Cleanup. Only one pot to clean up.
- Comfort food. Even though you may never have had this exact combination of ingredients before, if you grew up in the United States, many of you will taste comfort food as soon as you take your first bite of this Instant Pot Chicken and Rice Casserole.
Can You Cook Rice And Meat At The Same Time In The Instant Pot?
You absolutely can. And you should. I have a video that explains how to use pot in pot cooking and it is a lifesaver. No need to dirty multiple pans and double the cooking time.
But in this recipe, you will be cooking the two together. This allows the chicken and rice and veggies to flavor each other and you can cook everything for this Instant Pot Chicken and Rice recipe at once with the help of your Instant Pot .
Can You Use Frozen Chicken In The Instant Pot?
Yes! My favorite thing about the Instant Pot is how it saves the day when you forget to thaw meat to make dinner. However, if you freeze chicken using my method, it will cook even faster. Here’s how I do it:
- Cut. Slice your chicken into smaller, easier to manage chunks.
- Portion. Place your desired serving size in a freezer-safe bag .
- Lay Flat. Lay chicken flat in your freezer so that it doesn’t freeze in one big clump.
- Date. Put the date on your baggie so you eat your frozen chicken in a safe timeframe.
Can I Double This Casserole Recipe?
Yes, you can double the recipe without increasing the time. Your electric pressure cooker will just take longer to come to pressure, but the cooking time will be the same.
Please note: double everything except the water. For 2 cups of rice, use 1.75 cups of water.
Why Did My Rice Burn In The Instant Pot?
In most cases, if your rice burns in the Instant Pot, it is because you don’t have enough thin cooking liquid in the pot for it to come to pressure properly.
If you’re having issues with your rice cooking correctly in the Instant Pot, take a minute to read How To Make Instant Pot Rice . It’s really a breeze once you get the hang of it.
Ingredients You’ll Need
- 1 tbsp Butter - Adds richness and helps sauté the garlic, onions, and mushrooms. The butter creates a flavorful base that enhances the overall depth of the dish.
- 1 tbsp Minced Garlic - Provides aromatic, savory flavor. As it sautés, it infuses the rice and chicken with a warm, garlicky undertone.
- 1 cup Onions - Builds the savory foundation of the dish. Onions soften and melt into the rice during cooking, adding sweetness and depth.
- 1 cup Mushrooms - Adds umami, moisture, and earthy flavor. Mushrooms complement the chicken and help create a richer, more satisfying dish.
- 1 pound Chicken Thighs - The main protein source. Thighs stay juicy and tender under pressure and release flavor into the rice as they cook.
- 1 cup Jasmine Rice - Forms the hearty, comforting base of the dish. Jasmine rice cooks up fluffy and fragrant, absorbing all the delicious broth and seasonings.
- 1 tsp Salt - Enhances all the flavors and seasons the chicken and rice evenly.
- 1.5 tsp Ground Black Pepper - Adds warmth and mild heat. Pepper pairs well with the savory broth and helps balance the richness of the dish.
- 1 cup Chicken Broth - Is the essential liquid needed for pressure cooking. It infuses the rice with savory depth and ensures everything cooks evenly.
- 1 cup Frozen Peas and Carrots - Adds color, sweetness, and texture. These veggies cook quickly in the Instant Pot and help round out the meal nutritionally.
- 2 cups Chopped Baby Spinach - Stirs in easily after pressure cooking and wilts down into the rice. It adds freshness, nutrients, and a pop of green.
- 0.5 cup Shredded Sharp Cheddar Cheese - Melts into the warm rice, creating a creamy, comforting finish. Sharp cheddar adds richness and a boost of flavor.
- 0.5 cup Chopped Parsley - Provides brightness and freshness at the end. It lifts the richness of the dish and gives it a nice herbal note.
How To Make Instant Pot Chicken And Rice
- SAUTÉ butter, garlic, onions, and mushrooms in the Instant Pot.
- Add the main ingredients. Pour in the chicken, rice, salt, pepper, and broth.
- Add vegetables. Place peas and carrots on top. Layer the spinach leaves on top. Do not stir.
- Cook on manual pressure for 4 minutes, and then allow the pot to sit undisturbed for 10 minutes.
- Cheesy goodness. Stir in cheese carefully so not to break the rice.
- Garnish . Garnish with parsley and ground pepper.
Tips and Tricks
Here are some helpful tips and tricks for making Instant Pot Chicken and Rice Casserole, so you get perfectly tender chicken, fluffy rice, and a creamy, comforting texture every time.
- Cut chicken thighs into bite-size pieces for faster cooking.
- Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe .
- Just be careful to NOT stir the rice and vegetables. Not only will this keep things from burning, but you will also keep your veggies from overcooking.
- Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
- Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
- You can also use large chunks of leftover, cooked chicken . In this case, you may want to use chicken broth, to add more flavor.
- If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.
Variations
Instant Pot Chicken and Rice Casserole is incredibly versatile. These variations make it easy to customize the flavor, add more nutrition, or create fun new twists on a classic comfort dish.
- Cheesy Broccoli Chicken & Rice - Stir in 1–2 cups steamed broccoli florets and increase the cheddar to 1 full cup for a classic broccoli-cheddar casserole flavor.
- Fiesta Chicken & Rice - Add 1 teaspoon cumin, 1 teaspoon chili powder, and a 1/2 cup salsa before cooking. Stir in shredded pepper jack cheese afterward for a Tex-Mex twist.
- Lemon Herb Chicken & Rice - Add the zest of one lemon, 1 tablespoon lemon juice, and fresh herbs like parsley and thyme for a lighter, brighter Mediterranean-style variation.
What To Eat With Chicken And Rice Casserole
Here are some delicious and complementary ideas for what to eat with Chicken and Rice Casserole, perfect for turning this cozy dish into a complete and satisfying meal.
- Roasted Brussels Sprouts - Their caramelized edges and earthy flavor contrast nicely with the soft, creamy casserole.
- Dinner Rolls or Garlic Bread - Great for soaking up any extra sauce and making the meal extra hearty.
- Cornbread - Adds a touch of sweetness and a different texture that pairs wonderfully with a creamy casserole.
How Long Does It Last?
Instant Pot chicken and rice casserole lasts 3 to 4 days in the refrigerator when stored properly in an airtight container.
As it sits, the rice continues to absorb moisture, which can make the casserole slightly thicker or softer, but it remains perfectly safe and delicious to reheat.
Always reheat only the portion you plan to eat, either in the microwave or on the stovetop with a splash of broth or milk to loosen the texture if needed.
Can You Freeze It?
Yes, you can freeze Instant Pot chicken and rice casserole, though there are a few tips to ensure the best results.
To freeze, let the casserole cool completely, then portion it into airtight containers or freezer-safe bags. It will keep its quality for up to 3 months in the freezer.
When reheating, thaw overnight in the refrigerator, then warm it gently in the microwave or on the stovetop with a splash of broth or milk to restore its creamy consistency.
More One Pot Instant Pot Recipes
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Instant Pot Chicken and Rice Recipe | Chicken And Rice Casserole
Equipment
- INSTANT POT DUO 6 QUART
Ingredients
- ▢ 1 tbsp buter
- ▢ 1 tbsp Minced Garlic
- ▢ 1 cup onions, chopped
- ▢ 1 cup Mushrooms
- ▢ 1 pound chicken thighs cut into bite-sized pieces
- ▢ 1 cup Jasmine Rice
- ▢ 1 tsp Kosher Salt
- ▢ 1.5 tsp Ground Black Pepper
- ▢ 1 cup Chicken Broth
- ▢ 1 cup Frozen Peas and Carrots
- ▢ 2 cups chopped baby spinach
- ▢ .5 cup shredded sharp cheddar cheese
- ▢ .5 cup Chopped Parsley
Instructions
- Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add thebutter. Once the butter is hot, addthe garlic, onions, and mushrooms and stir to coat them with the butter. Sizzle for 10-15 seconds.
- Add chicken,rice, salt, pepper, and broth and stir. Scatter peas and carrots on top. Add the spinachleaves on top. Do not stir.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes.
- When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cookingtime, use a quickrelease to depressurize.
- Stir in cheese and stir carefully to not break the rice.Garnish with parsleyand ground pepper,and serve.
Tips and Tricks for This Creamy Instant Pot Chicken and Rice Recipe
- Cut chicken thighs into bite-size pieces for faster cooking.
- Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe .
- Just be careful to NOT stir the rice and vegetables. Not only will this keep things from burning, but you will also keep your veggies from overcooking.
- Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
- Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
- You can also use large chunks of leftover, cooked chicken . In this case, you may want to use chicken broth, to add more flavor.
- If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
