Instant Pot Jerk Chicken

Instant Pot Jerk Chicken

Served with Jamaican Flavored Quinoa

Ingredients: 

Jerk Seasoning-

3 scallions

4 large cloves of garlic

1 small onion

4 to 5 fresh Scotch Bonnet, Habanero Chile, or Jalapenos (listed in order of heat), stemmed and seeded

1/4 cup lime juice

2 tbsp Braggs Liquid Aminos or Coconut Aminos 

3 tbsp olive oil

1 tbsp coconut sugar or maple syrup

1 tbsp thyme   

1 tbsp salt

2 tsp ground allspice

2 tsp black pepper

3/4 tsp nutmeg

1/2 tsp cinnamon

1/2 cup water

Blend all ingredients for the sauce in your blender or food processor.

Place 3-6 pounds of boneless, skinless chicken in your IP liner. It can be any mixture of light and dark meat that you prefer, just be sure you do not fill the pot more than 2/3 full. Pour the sauce in and stir to incorporate. After closing the pot, set the IP to 9 minutes on the Poultry Setting with NPR. 

Remove the lid and shred the chicken. My favorite way to shred IP or crockpot meats is using my KitchenAid mixer. To do this, place up to 3 pounds of the cooked chicken into the bowl of your mixer with the flat paddle attached. Do not scrape the sauce off the chicken as you transfer it into the mixer. You will want a bit of sauce for flavor, so leave it sloppy. You will also want to use your splatter guard if you have one. Slowly turn the mixer on to a medium speed and allow it to shred your chicken in a mater of seconds. Of course you can always shred the chicken by hand using two forks, if you prefer.

** If you don't have an IP you can make Grilled Jerk Chicken, which inspired this IP conversion!

Jamaican Quinoa recipe is coming tomorrow!