Hello, I am Joana. Today, we’re going to prepare instant pot jamaican jerk chicken thighs recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Instant Pot Jamaican Jerk Chicken Thighs Recipe
Instant Pot Jamaican Jerk Chicken Thighs is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Instant Pot Jamaican Jerk Chicken Thighs is something that I have loved my entire life.
To begin with this recipe, we must 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.
The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
- Get 4 Chicken Thighs
- Prepare 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
- Prepare 1 Tablespoon reduced-sodium soy sauce
- Get 1 Tablespoon lime, juice
- Prepare 1/3 cup pineapple juice
- Take 1/2 onion, chopped
- Make ready 3 green onions (scallions), chopped
- Prepare 1 Teaspoon cinnamon
- Get 1 Teaspoon fresh or jarred ginger
- Get 1/2 Teaspoon nutmeg
- Prepare 1 Teaspoon ground allspice
- Make ready 3 garlic cloves, chopped
- Make ready 1 Tablespoon olive oil
- Prepare 2 Teaspoon Creole Seasoning, I used Tony Chachere
- Make ready 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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