Instant Pot Jerk Chicken
Moist chicken thighs seasoned to perfection with Jamaican flavor!
Ingredients
- 3-8 Bone-in chicken thighs
- Olive Oil
- J&E Jamaican Jerk Sauce or any other jerk sauce
- 1 cup water or chicken broth
Instructions
- Put the Instant Pot on saute. When it reads "hot" add some olive oil into the pot. Then brown the thighs on both sides. If you are cooking more than three thighs, brown them in batches. Add more oil as needed.
- Remove the thighs from the pot. Pour 1 cup of water or chicken broth into the pot. Scrape any stuck bits off of the bottom, then place the trivet in the bottom of the pot. Lay chicken thighs on the trivet.
- Close pot (making sure the valve is closed) and set to manual for 10 minutes. Once it is done, allow to naturally release for 10 minutes.
Notes
I have learned that the skin will not crisp up in the pressure cooker so I suggest removing the skin before cooking (if you only eat the skin crispy) or you can try putting them under the broiler for a minute or so to crisp up after cooking. I will be trying the second option next time and will update the post :)
If you would like to cook boneless thighs adjust your pressure cooking time to 5 minutes and allow natural release for 10 minutes.
I only cooked 3 thighs, but feel free to cook more! Up to 8 should be fine. Just make sure to brown the chicken in batches and continually add oil as needed in the first step