Instant Pot Jamaican Jerk Chicken Thighs

Name: Instant Pot Jamaican Jerk Chicken Thighs
Yield: 2 servings
Cuisine: American
Ingredients: 4 Chicken Thighs; 1 Habanero, chopped Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute; 1 Tablespoon reduced-sodium soy sauce; 1 Tablespoon lime, juice; 1/3 cup pineapple juice; 1/2 onion, chopped; 3 green onions (scallions), chopped; 1 Teaspoon cinnamon; 1 Teaspoon fresh or jarred ginger; 1/2 Teaspoon nutmeg; 1 Teaspoon ground allspice; 3 garlic cloves, chopped; 1 Tablespoon olive oil; 2 Teaspoon Creole Seasoning, I used Tony Chachere; to taste salt and pepper

Sly J Miles @cook_14100176

Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course dinner, lunch

Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course dinner, lunch

Sly J Miles @cook_14100176

Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course dinner, lunch

Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course dinner, lunch

Saved

Ingredients

2 servings

4Chicken Thighs
1Habanero, chopped Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute
1 Tablespoonreduced-sodium soy sauce
1 Tablespoonlime, juice
1/3 cuppineapple juice
1/2onion, chopped
3green onions (scallions), chopped
1 Teaspooncinnamon
1 Teaspoonfresh or jarred ginger
1/2 Teaspoonnutmeg
1 Teaspoonground allspice
3garlic cloves, chopped
1 Tablespoonolive oil
2 TeaspoonCreole Seasoning, I used Tony Chachere
to tastesalt and pepper

Saved

Steps

1

Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds.
2

Rinse the chicken and pat dry.
3

Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag.
4

Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate.
5

Pour the olive oil into the Instant Pot.
6

Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total.
7

Drizzle the remaining marinade over the chicken.
8

Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
9

When the pot indicates it has finished, quick release the steam.
10

Cool before serving.
11

Notes
Habanero and scotch bonnet peppers are very HOT peppers. Be sure to be very careful during use. If you prefer a less spicy marinade, jalapenos can be used as a substitute.
Nutrition
Calories: 246kcal