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

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.

Set your instant pot to the saute function and add the olive oil; allow the oil to heat up.

Once heated, add the chopped onions and cook, stirring occasionally until the onions are softened but not browned, about 5 minutes.

Spoon the onions out of the instant pot into a bowl and set aside.

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, 3-4 minutes per side. Work in batches, removing the chicken to a plate once browned. (you don’t have to cook the chicken all the way; just brown the outside.).

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.

Add one package of Trio Little Potatoes, then evenly spoon the onions over the potatoes.

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

Set the instant pot for 7 minutes on high pressure, then natural release for 10 minutes before quick releasing the remaining pressure in the pot.

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

Serve the chicken and potatoes with mango salsa.