/ / / Pressure Cooker Jamaican Jerk Chicken and Rice

Pressure Cooker Jamaican Jerk Chicken and Rice

This Instant Pot Jamaican Jerk Chicken and Rice is a quick and easy pressure cooker recipe that pairs a yummy coconut rice with black beans and mango.

finished jamaican jerk chicken in the instant pot

I am always excited to come up with another one pot chicken and rice dish because my family never gets tired of them. Plus, kids always seem to be more willing to try new flavors when it’s tied to something fun.

This is a great recipe to pair with the movie Cool Runnings. You could also make this other One Pot Jamaican Jerk Chicken that is cooked in the oven!

Serve this up with a refreshing drink like Agua de Jamaica, otherwise known as sorrel in Jamaica, and another tropical inspired dessert No Bake Guava Cheesecakes.

ingredients laid out and labeled on a cutting board

Ingredients

  • Jamaican Jerk spice
  • Bone in chicken thighs
  • Olive oil
  • Yellow onion
  • Fresh ginger (optional)
  • Garlic
  • Black beans, drained
  • Chicken stock
  • Coconut milk
  • Basmati rice
  • Shredded coconut
  • Cilantro
  • Mangoes

Often you can find Jamaican Jerk seasoning in the grocery store but if you have a hard time finding it you can order online via Amazon or from The Spice House.

The Spice House is one of my favorite go to’s for spices I can’t find at my local grocery stores.

Possible substitutions

I often get questions about rice substitutions. If you do not like Basmati or cannot find it you can substitute Jasmine or plain long grain rice.

The ginger adds a little extra zing to the dish. If you don’t have fresh ginger you can use 1 teaspoon of ground ginger.

You can also use any version of chicken thighs you would like- bone in with skin on, boneless, boneless skinless.

Showing the steps to make the instant pot chicken and rice

How to make this

  1. Season chicken with Jamaican Jerk spice.
  2. Press saute mode on your pressure cooker and add 1 Tablespoon of olive oil. Brown chicken on each side, about 3-4 minutes a side. Remove chicken from the pot.
  3. Add an additional 1 Tablespoon of olive oil and add the onions. Saute for 2-3 minutes and then add the garlic and ginger and cook for 1 additional minute.
  4. Then add the chicken stock to deglaze the pan, scraping up any burnt bits. Add the coconut milk and rice. Stir to level.
  5. Sprinkle half of the shredded coconut and cilantro over the rice before adding the black beans. Top with the browned chicken thighs.
  6. Ensure sealing ring is in place before closing the lid and turning the knob to sealing. Cook for 7 minutes on high pressure. No pressure release for 10 minutes before releasing remaining pressure.
  7. Serve sprinkled with remaining coconut, cilantro, and diced mangoes.

Other dinner and a movie recipes

a bowl of coconut rice, black beans, and chicken topped with diced mangoes

Top Tips

Don’t skip deglazing the pan because this is how we reduce the likelihood for getting the burn warning.

If you are using a Mealthy Multipot or Instant Pot for the first time, this is a great guide on how to use an electric pressure cooker.

Top tips for cooking with kids

  • Kids can help with all of the prep work like cutting up the onions, garlic, and ginger.
  • If using fresh ginger, give your child a spoon and use it to “peel” the skin off by scraping it along the ginger.
  • They can also add all of the ingredients to the pot and be in charge of adding all the garnishes at the end.

See here for more tips on cooking with kids!

Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!

Recipe

a blue bowl of beans and rice next to a pink napkin

Instant Pot Jamaican Jerk Chicken and Rice

This Instant Pot Jamaican Jerk Chicken and Rice is a quick and easy pressure cooker recipe that pairs a yummy coconut rice with black beans and mango.
Prep Time: 10 minutes
Cook Time: 25 minutes
Pressure Cooker Sealing and Venting: 25 minutes
Total Time: 1 hour
Course: Main
Cuisine: Caribbean
Servings: 8 servings
Author: Jade Jones

Ingredients

  • 1 1/2 Tablespoons Jamaican Jerk spice
  • 2 pounds chicken thighs
  • 1 onion diced
  • 1 Tablespoon ginger minced (optional)
  • 2 teaspoons garlic minced (about 2 cloves)
  • 2 cups chicken stock
  • 1 (15-ounce) can coconut milk
  • 2 cups rice
  • 1 (16-ounce) can black beans drained
  • 3/4 cups shredded coconut
  • 1/4 cup chopped cilantro
  • 2 mangoes diced

Instructions

  • Season chicken on both sides with Jamaican Jerk spice.
  • Press saute mode on your pressure cooker and add 1 Tablespoon of olive oil. Brown chicken on each side, about 3-4 minutes a side. Remove chicken from the pot.
  • Add an additional 1 Tablespoon of olive oil and add the onions. Saute for 2-3 minutes and then add the garlic and ginger and cook for 1 additional minute.
  • Then add the chicken stock to deglaze the pan, scraping up any burnt bits. Add the coconut milk and rice. Stir to level.
  • Sprinkle half of the shredded coconut and cilantro over the rice before adding the black beans. Top with the browned chicken thighs.
  • Ensure sealing ring is in place before closing the lid and turning the knob to sealing. Cook for 7 minutes on high pressure. No pressure release for 10 minutes before releasing remaining pressure.
  • Serve sprinkled with remaining coconut, cilantro, and diced mangoes.

Notes

Don’t skip deglazing the pan because this is how we reduce the likelihood for getting the burn warning.
If you do not like Basmati or cannot find it you can substitute Jasmine or plain long grain rice.
The ginger adds a little extra zing to the dish. If you don’t have fresh ginger you can use 1 teaspoon of ground ginger.
You can use any version of chicken thighs you would like- bone in with skin on, boneless, boneless skinless.
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7 Comments

    1. I’ve done it both ways so really it’s personal preference. I tend to drain it because it turns the rice black otherwise and my kids can be picky about that.

  1. 5 stars
    I went to Jamaica many years ago on my honeymoon and that was my first time eating jerk chicken. I have been hooked on the flavor ever since. This recipe is a major win and the flavors are amazing! So easy to make in the IP!

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