Hello, I’m Laura. Today, we’re going to make instant pot jamaican jerk chicken thighs recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. 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 well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Instant Pot Jamaican Jerk Chicken Thighs is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
- Prepare 4 Chicken Thighs
- 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
- Take 1 Tablespoon reduced-sodium soy sauce
- Make ready 1 Tablespoon lime, juice
- Take 1/3 cup pineapple juice
- Take 1/2 onion, chopped
- Get 3 green onions (scallions), chopped
- Get 1 Teaspoon cinnamon
- Get 1 Teaspoon fresh or jarred ginger
- Make ready 1/2 Teaspoon nutmeg
- Take 1 Teaspoon ground allspice
- Prepare 3 garlic cloves, chopped
- Get 1 Tablespoon olive oil
- Make ready 2 Teaspoon Creole Seasoning, I used Tony Chachere
- Take 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
So that’s going to wrap this up for this special dish instant pot jamaican jerk chicken thighs recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
