PanPotPlates
Back to Recipes

Instant Pot Recipes

Instant Pot Caribbean Jamaican Jerk Chicken

By PanPotPlates Editorial TeamPublished Apr 22, 2026 | Updated Oct 17, 2026
Caribbean 70 mins instantpotonepoteasyfamilydinnerflavorfulquickweeknightbudget-friendly

Bone-in chicken thighs seasoned with jerk spices, seared and pressure-cooked, with an optional reduced sauce. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 30 minutes; total about 70 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Instant Pot Caribbean Jamaican Jerk Chicken
Prep 15 min
Cook 25 min
Total 70 min
Servings 4
Difficulty easy
Cuisine Caribbean

Recipe Details

Prep15 min
Cook25 min
Total70 min
Servings4
Difficultyeasy
CuisineCaribbean
Add To Favorites

Ingredients

Servings 4
  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tablespoons Jamaican jerk seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • Low-sodium chicken broth
  • at least the minimum thin liquid required by your pressure cooker manual
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon brown sugar
  • 1 Scotch bonnet pepper or 1 habanero pepper, whole (optional for heat)
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)
Ingredients for Instant Pot Caribbean Jamaican Jerk Chicken
Ingredients for Instant Pot Caribbean Jamaican Jerk Chicken

Instructions

  1. In a small bowl, mix Jamaican jerk seasoning, smoked paprika, allspice, cinnamon, nutmeg, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Thoroughly rub this spice blend over the chicken thighs.
  2. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and sauté 2-3 minutes until translucent.
  3. Add minced garlic, cooking an additional 30 seconds until fragrant.
  4. Place seasoned chicken thighs in the pot, skin side down, and sear for 3-4 minutes until browned. Flip and sear the other side for 2 minutes.
  5. Transfer the chicken temporarily to a plate. Add the minimum thin liquid required by your pressure cooker manual, scraping the pot bottom clean. Return the chicken, add soy sauce (or coconut aminos), lime juice and brown sugar. Add the whole optional pepper without piercing it. Observe your model fill limits.
  6. Cancel sauté mode. Secure the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
  7. When cooking ends, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  8. Once pressure is fully released and the lid opens safely, remove the whole pepper. Check the thickest part of each chicken thigh reaches 165 degrees F (74 degrees C), away from the bone. Continue cooking if needed before transferring to a serving dish.
  9. For a thicker sauce, return the pot to sauté mode and simmer liquid 3-5 minutes until slightly reduced.
  10. Serve hot, garnished with sliced green onions and fresh cilantro. Pair with rice, steamed vegetables, or your favorite Caribbean-inspired sides.
Instant Pot Caribbean Jamaican Jerk Chicken cooking in the recommended pan or pot
Instant Pot Caribbean Jamaican Jerk Chicken cooking in the recommended pan or pot

Pressure cooker guidance

Follow your model manual for minimum liquid, fill limits and safe pressure release. Use a thermometer to check chicken doneness.

Timing note

Allow time for preparation, sauteing and searing, pressure build-up, 10 minutes at pressure, 10 minutes natural release and optional sauce reduction.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from PanPotPlates.