Instant Pot Jamaican Jerk Chicken Thighs
Instant Pot Jamaican Jerk Chicken Thighs

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, instant pot jamaican jerk chicken thighs. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Instant Pot Jamaican Jerk Chicken Thighs is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Instant Pot Jamaican Jerk Chicken Thighs is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
  1. Make ready 4 Chicken Thighs
  2. Make ready 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
  3. Make ready 1 Tablespoon reduced-sodium soy sauce
  4. Make ready 1 Tablespoon lime, juice
  5. Get 1/3 cup pineapple juice
  6. Make ready 1/2 onion, chopped
  7. Take 3 green onions (scallions), chopped
  8. Make ready 1 Teaspoon cinnamon
  9. Take 1 Teaspoon fresh or jarred ginger
  10. Prepare 1/2 Teaspoon nutmeg
  11. Get 1 Teaspoon ground allspice
  12. Get 3 garlic cloves, chopped
  13. Prepare 1 Tablespoon olive oil
  14. Prepare 2 Teaspoon Creole Seasoning, I used Tony Chachere
  15. Take to taste salt and pepper
Instructions to make Instant Pot Jamaican Jerk Chicken Thighs:
  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

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