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.
chicken thighs, fat-trimmed
habanero, chopped Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute
reduced-sodium soy sauce
lime, juice of
green onions (scallions), chopped
fresh or jarred ginger
garlic cloves, chopped
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.