Step-by-Step Guide to Make Any-night-of-the-week Instant Pot Jamaican Jerk Chicken Thighs
Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Favorite Instant Pot Jamaican Jerk Chicken Thighs. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Instant Pot Jamaican Jerk Chicken Thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Jamaican Jerk Chicken Thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Instant Pot Jamaican Jerk Chicken Thighs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can cook Instant Pot Jamaican Jerk Chicken Thighs using 15 ingredients and 11 steps. Here is how you can achieve it.
Instant Pot Jamaican Jerk Chicken Thighs is a quick and easy pressure cooker recipe for Carribean jerk chicken with spicy marinade.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch
Ingredients and spices that need to be Prepare to make Instant Pot Jamaican Jerk Chicken Thighs:
- 4 Chicken Thighs
- 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
- 1 Tablespoon reduced-sodium soy sauce
- 1 Tablespoon lime, juice
- 1/3 cup pineapple juice
- 1/2 onion, chopped
- 3 green onions (scallions), chopped
- 1 Teaspoon cinnamon
- 1 Teaspoon fresh or jarred ginger
- 1/2 Teaspoon nutmeg
- 1 Teaspoon ground allspice
- 3 garlic cloves, chopped
- 1 Tablespoon olive oil
- 2 Teaspoon Creole Seasoning, I used Tony Chachere
- to taste salt and pepper
Steps to make Instant Pot Jamaican Jerk Chicken Thighs
- Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds.
- Rinse the chicken and pat dry.
- Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag.
- Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate.
- Pour the olive oil into the Instant Pot.
- Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total.
- Drizzle the remaining marinade over the chicken.
- Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam.
- Cool before serving.
- 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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