Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, instant pot jamaican jerk chicken thighs. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Instant Pot Jamaican Jerk Chicken Thighs is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Instant Pot Jamaican Jerk Chicken Thighs is something that I’ve loved my whole life. They are nice and they look wonderful.

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 that.

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

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