Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, instant pot jamaican jerk chicken thighs. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Instant Pot Jamaican Jerk Chicken Thighs is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Instant Pot Jamaican Jerk Chicken Thighs is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you cook it.

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

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

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