It’s no secret that I love jerk-flavored meats. Actually anything super flavorful and full of spices is a win for me. Jerk seasoning combines warm spices like cinnamon, nutmeg, and allspice, with fresh lime juice and spicy scotch bonnet peppers for a truly unique dish.
Because I made this in the instant pot, I added a little chicken stock to make sure that the pot came up to pressure properly. A good rule of thumb is to always make sure there is at least 1 cup of liquid. The lime juice and soy sauce gets you to about ¾ of a cup, so I added about ½ a cup of chicken stock. This gives it a little more than the recommended one cup. There’s a good amount of liquid when you open the Instant Pot, but I just use it to dip the meat in or pour right over the top.
There is nothing worse than dried out chicken, which is one of the reasons that I love my Instant Pot. It ensures that the meat stays moist and tender, without having to worry if it has been cooked fully.
It is actually so fall apart tender, that I had planned on grilling it after the Instant Pot to give it a char, but I couldn’t. Talk about “fall off the bone!”
Because of how tender this dish is, I suggest you sear the chicken a little bit first before pressure cooking it. This doesn’t take much additional effort-- I did it in the Instant Pot using the saute function and worked on putting my marinade together in the meantime. This simple step adds another layer of flavor!
Instant Pot Jerk Chicken
- Instant Pot
- 1 tablespoon olive oil
- 4 lb bone-in chicken
- ½ cup lime juice
- ¼ cup soy sauce
- 1 tablespoon fresh ginger grated
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 scotch bonnet pepper minced, jalapeno can be substitued for less spicy
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoon rum
- ½ cup chicken stock
- ¼ cup green onions chopped
- To start, add oil to Instant Pot and heat on saute function. Place the chicken skin side down in the Instant Pot. Cook for several minutes to give it a good sear.
- Next, add in your other ingredients. Set the Instant Pot to HI and seal the lid. Set a timer for 24 minutes. It will take some time to come up to pressure before the actual cooking time starts.
- When the timer goes off, let the Instant Pot come back down to normal pressure, this should take about 25 minutes.
- Pull your chicken apart into medium sized chunks and serve over rice. Don't forget to include some of the delicious juices!