Instant Pot Jerk Chicken: Caribbean Spice in 30 Minutes
A tender, spicy Caribbean masterpiece made in 30 minutes. Bone-in thighs braise in a fragrant jerk sauce of allspice, scotch bonnets, ginger, and thyme. The Instant Pot locks in moisture and flavor for a restaurant-quality meal perfect for weeknights.
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Servings: 4 servings
Calories: 280kcal
Ingredients
- 4 bone-in chicken thighs
- 2 scotch bonnet peppers, seeded and chopped
- 1 tablespoon allspice berries, crushed
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon ground ginger
- 1 small onion, quartered
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- Pat chicken dry and season with salt, pepper, and cumin
- Heat oil in the Instant Pot. Brown chicken in batches
- Add onion, garlic, and 1/2 the scotch bonnets. Sauté 2 minutes
- Stir in broth, remaining scotch bonnets, allspice, thyme, and ginger
- Secure lid and set to high pressure for 12 minutes
- Quick release pressure, let rest 8 minutes before fluffing
Notes
Wear gloves when handling scotch bonnets to avoid spice burns
For milder heat, remove seeds and use 1 bonnet pepper
Can substitute chicken breasts for thighs but skin-on thighs render better
Use left over meat in tacos or rice bowls
For milder heat, remove seeds and use 1 bonnet pepper
Can substitute chicken breasts for thighs but skin-on thighs render better
Use left over meat in tacos or rice bowls
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 230mg | Fiber: 2g | Sugar: 2g