This instant pot jerk chicken is packed with jerk spices and comes together incredibly fast in the high pressure cooker! I love to pair this flavorful chicken with fresh mango salsa and warm rice for a comforting meal! Crockpot instructions are included below as well. Great for weeknight meals!
Instant Pot Jerk Chicken Thighs
Get yourself ready for a flavor LOADED meal!
The jerk marinade is made with green onions, jalapeño, coconut aminos, vinegar, and warming spices like clove, nutmeg, and allspice bringing so much depth and flavor to this dish.
The jerk sauce MAKES these instant pot chicken thighs tender and full of authentic flavor.
We’re making our chicken thighs in the instant pot (chicken breasts work too!) which allows us to sear the meat, set it, and then forget.
Do you love hands-off meals as much as I do? If so, you’ll love this easy instant pot jerk chicken recipe!
Here’s what you’ll need for this easy jerk chicken 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 jamaican jerk chicken
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Add the green onion, jalapeno, coconut aminos, distilled vinegar, maple syrup, sea salt, clove, nutmeg, and allspice to a blender or food processor. Blend for 10-15 seconds, until fully combined.
- Cook the rice according to package directions.
- Turn the instant pot to saute, and when hot, add the avocado oil, then chicken thighs to the bottom of the pot. Sear on one side for 3 minutes cook time, flip, and sear for 2 more minutes. Pour the blended jerk seasoning mixture over the chicken thighs, seal the lid onto the pressure cooker, and cook on pressure for 12 minutes. After 12 minutes, do a quick release of the pressure.
- When it’s time to serve, mix the mango salsa and shredded cabbage together. Serve the chicken, rice, and mango salsa slaw together. Top with cilantro and/or green onion and enjoy every bite!
How to make jerk chicken in the crockpot
If you don’t have an instant pot but have a crockpot or slow cooker, you can totally make this recipe in it!
Here’s how:
Follow step 1 to blend the wet marinade seasoning mixture together. Sear the chicken thighs over medium-high heat on the stovetop, then transfer to a crock pot.
Pour the Caribbean jerk mixture over the chicken thighs, and cook on low for 7 hours.
Prepare the white rice and mango slaw as the recipe lists, and enjoy your delicious dinner!
Can you use chicken breast?
You can definitely substitute chicken breast for the chicken thighs.
I suggest cutting the chicken breast in half before cooking, as the size will resemble something similar to chicken thighs.
Substitutions
Below you’ll find a list of substitutions that will work well in this instant pot jerk chicken recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Green onion – Green onion offers a more mild onion flavor, for a more bold flavor use white onion or red chopped onions. Onion powder works in a pinch!
Jalapeno – A little (or a lot) of heat is a must! Scotch bonnet peppers, habanero peppers, chili peppers, or any other spicy peppers are a great choice. Cayenne pepper will work if fresh peppers aren’t an option. Choose wisely based on the spice level you’re looking for.
Coconut aminos – Soy sauce, low-sodium soy sauce, or tamari is a great alternative to coconut aminos, but will add a bit more saltiness to the dish. I could reduce the sea salt in half if you choose either of those options.
Maple syrup – Brown sugar or honey are great subs.
Chicken thighs – This recipe works incredibly well with boneless skinless chicken breasts as well.
Jasmine rice – Brown jasmine rice or any favorite white rice works well in this recipe. Coconut rice would be delicious as well!
Mango salsa – Use fresh mango instead of mango salsa. Pineapple salsa would be exceptionally delicious as well!
PRO TIP – Double this recipe and meal prep the tastiest meat and then turn them into instant pot jerk chicken tacos the next night!
More instant pot recipes to try
- Instant pot hawaiian chicken tacos
- Instant pot chicken stir fry
- Instant pot lazy lasagna
- 4 ingredient instant pot teriyaki chicken and veggies
- Instant pot stuffed pepper soup
- Instant pot broccoli cheddar soup
- Easy beef chili recipe
- Instant pot turkey burgers
More easy recipes to try
- Jerk salmon salad
- Crockpot chicken noodle and kale soup
- Crockpot coconut green curry basil chicken
- Baked italian chicken drumsticks
Instant Pot Jerk Chicken Bowls
Ingredients
- 1 green onion
- ½ jalapeno
- 2 tbsp coconut aminos
- 1.5 tbsp distilled vinegar
- ½ tbsp maple syrup
- ⅛ tsp sea salt
- ⅛ tsp clove
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- 1 tbsp avocado oil
- 1.5 lb chicken thighs boneless, skinless
- 2 cups jasmine rice
- 1 cup shredded cabbage
- ½ 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 or food processor. Blend for 10-15 seconds, until fully combined.
- Cook the rice according to package directions.
- Turn the instant pot to saute, and when hot, add the avocado oil, then chicken thighs to the bottom of the pot. Sear on one side for 3 minutes cook time, flip, and sear for 2 more minutes. Pour the blended jerk seasoning mixture over the chicken thighs, seal the lid onto the pressure cooker, and cook on pressure for 12 minutes. After 12 minutes, do a quick release of the pressure.
- When it’s time to serve, mix the mango salsa and shredded cabbage together. Serve the chicken, rice, and mango salsa slaw together. Top with cilantro and/or green onion and enjoy every bite!
Nutrition
If you try this easy pressure cooker recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published March 2021. Updated July 2022.
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!