Instant Pot Mini – Jerk Thighs and Rice is very flavorful, thanks to a good Jamaican jerk seasoning, and a few extra ingredients. The chicken thighs can go in frozen, and come out tender and infused with flavor! This pressure cooker chicken and rice recipe makes a nice meal for two.
Instant Pot Mini Jerk Thighs and Rice
Last year we went to the Caribbean. It was so warm and colorful, with the bluest water I have ever seen (and I’m from Washington!)! I had never been anywhere like that before, so I wanted to try all kinds of things, like snorkeling, visiting the botanical gardens, and meeting the wonderful local people. Of course that also included sampling the local cuisine!
One of the places we visited was Roatán, one of Honduras’s Caribbean Bay Islands. We got the local royal treatment! What a great place to visit! After visiting so many parts of the island, and learning about their culture, we had lunch at a little known “restaurant” next to a zip line that ran through the rain forest.
My Brother in Law had an iguana and rice dish. I took one look at the bones and just couldn’t. I thought I was adventurous, but he totally showed me up! I did have fried plantains, red beans and rice, and a wonderful spicy lobster tail. It was spicy and sweet and delicious!
That lobster tail is what inspired this dish. But I wanted it to be really simple, and made in the Instant Pot! The closest I could come to the flavor was a Jamaican jerk seasoning. Those blends are readily available in the grocery store, and I haven’t had a bad one!
The biggest difference I have found is that some are saltier than others, so I don’t include salt as an ingredient in this Instant Pot Mini – Jerk Thighs and Rice dish. Just season with salt at the table if you need to.
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Instant Pot Mini Jerk Thighs and Rice is very flavorful. thanks to Jamaican jerk seasoning, and a few extra ingredients. This recipe makes a nice easy meal for two.
- 3/4 cup Long Grain White Rice, rinsed very well
- 2 tsp Olive Oil
- 1/2 small Sweet Onion, diced
- 1 clove Garlic, pressed or finely minced
- 1 Tbsp Jamaican Jerk Seasoning**
- 1 cup Chicken Broth, low sodium
- 2 Chicken Thighs, boneless-skinless (fresh or frozen)
Rinse the rice until the water runs clear. Drain and set aside.
Turn the pot on to the Sauté function (Normal/Med heat). When the display reads "Hot" add the oil.
Add the onion and stir. Cook a few minutes, stirring occasionally, until it starts to turn translucent.
Add the garlic and stir. Cook, stirring constantly, about 20 seconds.
Add the jerk seasoning, stir well.
Stir in the chicken broth. Let it come to a simmer, then stir in the rice. Make sure all of it is submerged.
Lay the thighs in the broth mixture. Submerge them if possible. They will shrink a bit as they cook and will sink in a little on their own.
Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.
Press Pressure Cook (Manual) and then the + or - to choose 7 minutes.
When the cooking cycle ends, let the pot sit for 5 minutes. Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
When the pin in the lid drops, open the lid and remove the chicken thighs (you can either serve one thigh each, or break up the meat and mix it back in with the rice). Give the rice a stir and dish it up.
Don't use salt until you taste the dish. Most Jerk Seasoning has salt in it.
**You can use Cajun or Taco, for a different flavor profile!
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