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Instant Pot Caribbean Jerk Chicken and Coconut Rice

jerk chicken in a bowl topped with tomatoes, yogurt, and avocados

5 from 2 reviews

This Instant Pot Caribbean Jerk Chicken is the perfect blend of intense jerk spices balanced out with creamy coconut rice and sweet pineapple, then topped with a creamy cilantro lime yogurt sauce to really make it special.

Scale

Ingredients

For the Jerk Chicken Marinade

For the Veggies and Rice

Optional toppings: black beans, chopped avocado, minced cilantro, lime wedges, sriracha, shredded pepper jack cheese

For the Cilantro Lime Yogurt Sauce (can be prepared up to 3 days in advance)

Instructions

  1. Place chicken thighs in a gallon size ziplock bag.  
  2. Place marinade ingredients in a blender or food processor and blend until very smooth.
  3. Pour over chicken, seal the bag, then move the chicken around in the bag until all of the chicken is covered in the marinade.  
  4. Place bag inside a container (in case the bag leaks) and allow it to marinate 6 -18 hours.  In a pinch, you can cook it after 30 minutes of marinating.
  5. Once the chicken has marinated, add a teaspoon of oil to the pressure cooker pot.  Using the brown or saute function, heat the oil until hot.
  6. Add chicken and brown 4 minutes on one side.  Remove chicken from the pot and set on a plate.  Turn off pressure cooker.
  7. While the pot is still hot, add rice and stir to coat it with the leftover oil and seasonings from the pot.  
  8. Add coconut milk, chicken broth, and salt; stir, scraping the brown bits from the bottom of the pot.  
  9. Place chicken on top, do not stir.  
  10. Scatter red bell pepper, pineapple, and green onions over the chicken.
  11. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  12. While chicken cooks, prepare the Cilantro Lime Yogurt Sauce by adding all of the ingredients into a medium-size bowl; stir to combine well.  Store in the fridge until ready to serve (this could be done 4-5 days in advance)
  13. When pressure cooking is complete, use a natural release (or release remaining pressure after 10-minutes if in a hurry).
  14. Remove chicken to a cutting board and shred or cut into bite-size pieces.
  15. Stir the rice.
  16. Note: If rice is a bit runny, hit saute and let it reduce while you shred the chicken. 
  17. To serve, spoon rice into a bowl, top with chicken, add desired toppings, and a big scoop of Cilantro Lime Yogurt Sauce.

Freezer Meal Directions:  I have not experimented with this yet, but this is how I would do it –

  1. Place chicken and marinade in a freezer safe ziploc bag.  Set bag in pressure cooker pot liner and press into a single layer.  Place pot in freezer. Once frozen, remove ziplock from pot and place in freezer.
  2. When ready to cook, add rice ingredients to the pot and top with the frozen chicken.  Cook for 30 minutes at high pressure with a 10-minute natural pressure release.

Notes

Keywords: instant pot dinner, caribbean jerk, one pot meal