Blend the jerk marinade ingredients in a blender or food processor until a smooth thick paste forms. Place the chicken in a large pan and baste with the marinade, covering thoroughly. Reserve a little marinade for later use. If possible, let the chicken marinate for 30 minutes to 1 hour, or overnight.
Set the Instant Pot to saute on normal or high, depending on your model. Add the olive oil and chicken. Brown on both sides for 5 minutes each. Check the internal temperature to ensure it is at least 135 degrees F. Remove chicken and set aside.
Add the coconut oil to the inner pot and scrape any bits of stuck chicken off the bottom. Add the onions, thyme, bay leaf and garlic. Saute for 3 minutes, stirring often. Turn off saute and discard the bay leaf.
Put the white rice in a pan that fits your Instant Pot. Pour in the chicken broth and onion/garlic mixture from the previous step. Add the paprika, jerk seasoning, and scotch bonnet powder.
Clean out the inner pot with soap and water (the marinade contains sugar and should not be left on the bottom of the pot while pressure cooking).
Pour 2 cups of water into the cleaned inner pot. Place a silicone sling inside and put the pan of rice on the sling. Put a trivet or egg stand on top of the pan and place the chicken on the trivet. Baste with the reserved marinade.
Close and seal the lid. Set to pressure cook on high for 4 minutes. Let complete a 15 minute natural release, then quickly release remaining pressure.
Remove the chicken using tongs and carefully lift out the sling to remove the rice. Mix the rice well and transfer to a serving bowl. Serve chicken over rice mixed with diced mango and garnished with cilantro.