Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, instant pot jamaican jerk chicken thighs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Instant Pot Jamaican Jerk Chicken Thighs is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Instant Pot Jamaican Jerk Chicken Thighs is something that I have loved my entire life.

To get started with this particular recipe, we must 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 that.

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

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

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
12. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food instant pot jamaican jerk chicken thighs recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!