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.
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.