Instant Pot Jerk Chicken Bowls
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!
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 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
Calories: 514kcal, Carbohydrates: 54g, Protein: 23g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 253mg, Potassium: 316mg, Fiber: 1g, Sugar: 1g, Vitamin A: 121IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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