Instant Pot Jamaican Jerk Chicken Thighs - Turned out great! Very moist.. Today I am sharing this Instant Pot Jamaican Jerk Chicken Thighs! A quick and easy dinner that is ready in under 45 minutes!
You can cook Instant Pot Jamaican Jerk Chicken Thighs with 15 Ingredients and 11 steps. See the following guide!
Ingredients for Instant Pot Jamaican Jerk Chicken Thighs:
- 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.
Step by step how to cook Instant Pot Jamaican Jerk Chicken Thighs:
- Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds..
- Rinse the chicken and pat dry..
- Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag..
- Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate..
- Pour the olive oil into the Instant Pot..
- Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total..
- Drizzle the remaining marinade over the chicken..
- Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes..
- When the pot indicates it has finished, quick release the steam..
- Cool before serving..
- 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.