This instant pot jerk chicken is packed with jerk spices and comes together incredibly fast in the pressure cooker! I love to pair it with fresh mango salsa and warm rice for a comforting meal! Crockpot instructions included below as well.
Instant Pot Jerk Chicken Thighs
Get yourself ready for a flavor LOADED meal! The combination of green onion, jalapeño, coconut aminos, vinegar and warming spices like clove, nutmeg and allspice bring so much depth and flavor to this dish.
We’re making our chicken thighs in the instant pot which allows us to sear, set and forget. Do you love hands-off meals as much as I do? If so, you’ll love this easy instant pot recipe!
Here’s what you’ll need for this recipe
- green onion
- jalapeno
- coconut aminos
- distilled vinegar
- maple syrup
- sea salt
- clove
- nutmeg
- allspice
- avocado oil
- chicken thighs
- jasmine rice
- shredded cabbage
- fresh mango salsa
- Optional: cilantro
How to make instant pot jerk chicken
- Add the green onion, jalapeno, coconut aminos, distilled vinegar, maple syrup, sea salt, clove, nutmeg, and allspice to a blender. Blend for 10-15 seconds, until fully combined.
- Cook the rice according to package directions.
- Heat instant pot to saute, and when hot, add the avocado oil, then chicken thighs. Sear on one side for 3 minutes, flip, and sear for 2 more minutes. Pour the blended seasoning mixture over the chicken thighs, seal the lid onto the pressure cooker, and cook on pressure for 12 minutes. After 12 minutes, quickly release the pressure and serve with other components.
- When it’s time to serve, mix the mango salsa and shredded cabbage together. Serve chicken, rice, and mango salsa slaw together. Top with cilantro and/or green onion.
How to make jerk chicken in the crockpot
If you don’t have an instant pot, but have a crockpot, you can totally make this recipe in it!
Here’s how:
Follow step 1 to blend the seasoning mixture together. Sear the chicken thighs over medium-high heat on the stovetop, then transfer to a crockpot. Pour the mixture over the chicken thighs, and cook on low for 7 hours. Prepare the rice and mango slaw mixture as the recipe lists.
Can you use chicken breast?
You can definitely substitute in chicken breast for the chicken thighs. I suggest cutting the chicken breast in half before cutting, as the size will resemble something similar to chicken thighs.
Other substitutions for instant pot jerk chicken
- Use fresh mango instead of mango salsa
- Brown rice can be used instead of jasmine
- This recipe can easily be doubled (it’s so tasty, you will want to!)
More instant pot recipes to try
More chicken thigh recipes to try
Instant Pot Jerk Chicken Bowls
Ingredients
- 1 green onion
- 1/2 jalapeno
- 2 tbsp coconut aminos
- 1.5 tbsp distilled vinegar
- 1/2 tbsp maple syrup
- 1/8 tsp sea salt
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 tbsp avocado oil
- 1.5 lb chicken thighs (boneless, skinless)
- 2 cups jasmine rice
- 1 cup shredded cabbage
- 1/2 cup fresh mango salsa
- Optional: minced cilantro
Instructions
- Add the green onion, jalapeno, coconut aminos, distilled vinegar, maple syrup, sea salt, clove, nutmeg, and allspice to a blender. Blend for 10-15 seconds, until fully combined.
- Cook the rice according to package directions.
- Heat instant pot to saute, and when hot, add the avocado oil, then chicken thighs. Sear on one side for 3 minutes, flip, and sear for 2 more minutes. Pour the blended seasoning mixture over the chicken thighs, seal the lid onto the pressure cooker, and cook on pressure for 12 minutes. After 12 minutes, quickly release the pressure and serve with other components.
- When it’s time to serve, mix the mango salsa and shredded cabbage together. Serve chicken, rice, and mango salsa slaw together. Top with cilantro and/or green onion.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
2 comments
If I could give this 6 stars, I would! This is not only an easy (&q uick!) meal to put together but the flavor profile is AMAZING! I used a fresh mango & wowza it was a tasty compliment to the jerk flavor profile. We used pickled jalapeño which mellowed the heat, might be a good trick if you have littles with sensitive taste buds. My only regret in making this recipe was not preparing a double batch so we could have leftovers. Thank you, Heather, for another winner!
Pickled jalapeno sounds awesome! Good idea there Carrie. Thanks for sharing how much you guys loved it!