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+ servings
instant pot jerk chicken with rice and mango
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4.91 from 22 votes

Instant Pot Jerk Chicken and Rice

This delicious Instant Pot Jerk Chicken and Rice is full of authentic Jamaican flavor. It's an easy full meal made in one pot- a whole lotta spicy, a little sweet and fantastically scrumptious!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Carribean
Diet: Low Fat
Keyword: Instant Pot Caribbean chicken recipes, Instant Pot jerk chicken, Instant Pot one pot dinner recipes, pressure cooker jerk chicken
Servings: 6
Calories: 443kcal
Author: Kristina


Chicken and Rice

  • 3 tablespoon olive oil
  • 2 lbs bone-in chicken drumsticks, legs, or thighs
  • 2 tablespoon coconut oil
  • ½ cup sweet onion diced
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups white rice rinsed
  • 2 ¼ cups chicken broth
  • ¾ teaspoon jerk seasoning
  • teaspoon scotch bonnet powder
  • 1 teaspoon paprika
  • 2 mangos diced
  • fresh cilantro for garnish

Jamaican Jerk Chicken Marinade

  • ¼ cup brown sugar light or dark
  • 2 tablespoon soy sauce
  • 1 bunch scallions (3 stalks)
  • 4 garlic cloves
  • ¼ cup allspice
  • 1 teaspoon scotch bonnet powder use ½ teaspoon for a mild version
  • 2 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • 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.


If time allows or you've planned ahead, let the chicken marinate in the jerk sauce for at least 1 hour. It can be marinated the night before as well, or up to 24 hours. This will give the chicken the best flavor, but it's not a must.
Scotch bonnet powder gives jerk seasoning it's authentic flavor. This is a pretty hot seasoning, especially if you're not used to it. As written, this recipe yields a medium-hot dinner on the heat scale. If you love a hot and spicy meal, increase the amount used. To make it mild, decrease it by ⅛-1/2 teaspoon.


Serving: 12oz | Calories: 443kcal | Carbohydrates: 42g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 971mg | Potassium: 559mg | Fiber: 3g | Sugar: 19g | Vitamin A: 981IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 2mg