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.
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.