Steps to Prepare Instant Pot Jamaican Jerk Chicken Thighs

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, instant pot jamaican jerk chicken thighs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant Pot Jamaican Jerk Chicken Thighs is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Instant Pot Jamaican Jerk Chicken Thighs is something that I’ve loved my entire life. They are nice and they look wonderful.

Recipe of Instant Pot Jamaican Jerk Chicken Thighs

To begin with this particular recipe, we have to first prepare a few ingredients. You can have instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:

1. Take 4 Chicken Thighs
2. Make ready 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
3. Take 1 Tablespoon reduced-sodium soy sauce
4. Prepare 1 Tablespoon lime, juice
5. Get 1/3 cup pineapple juice
6. Take 1/2 onion, chopped
7. Make ready 3 green onions (scallions), chopped
8. Take 1 Teaspoon cinnamon
9. Make ready 1 Teaspoon fresh or jarred ginger
10. Make ready 1/2 Teaspoon nutmeg
11. Get 1 Teaspoon ground allspice
12. Take 3 garlic cloves, chopped
13. Prepare 1 Tablespoon olive oil
14. Prepare 2 Teaspoon Creole Seasoning, I used Tony Chachere
15. Make ready to taste salt and pepper

Instructions

Steps to make Instant Pot Jamaican Jerk Chicken Thighs:

1. Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds.
2. Rinse the chicken and pat dry.
3. Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag.
4. Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate.
5. Pour the olive oil into the Instant Pot.
6. Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total.
7. Drizzle the remaining marinade over the chicken.
8. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
9. When the pot indicates it has finished, quick release the steam.
10. Cool before serving.
11. 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

As simple as that Simple Way to Make Instant Pot Jamaican Jerk Chicken Thighs

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