Go Back
+ servings
Jamaican jerk chicken thighs on a serving platter garnished with green onions and habanero peppers

Instant Pot Jamaican Jerk Chicken Thighs

Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.
Course dinner, lunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 246kcal


  • 4 chicken thighs, fat-trimmed
  • 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 tbsp reduced-sodium soy sauce
  • 1 lime, juice of
  • 1/3 cup pineapple juice
  • 1/2 onion, chopped
  • 3 green onions (scallions), chopped
  • 1 tsp cinnamon
  • 1 tsp fresh or jarred ginger
  • 1/2 tsp nutmeg
  • 1 tsp ground allspice
  • 3 garlic cloves, chopped
  • 1 tbsp olive oil
  • 2 tsp Creole Seasoning, I used Tony Chachere
  • salt and pepper to taste


Click the video above for full recipe tutorial video.

  • 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.


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.


Calories: 246kcal