Instant Pot Mini Jerk Thighs and Rice
Ingredients
-
¾
cup
Long Grain White Rice, rinsed very well
-
2
tsp
Olive Oil
-
½
small
Sweet Onion, diced
-
1
clove
Garlic, pressed or finely minced
-
1
Tbsp
Jamaican Jerk Seasoning
-
1
cup
Chicken Broth, low sodium
-
2
pieces
Chicken Thighs, boneless-skinless (fresh or frozen)
Instructions
- Rinse the rice until the water runs clear, then drain and set aside.
- Turn the Instant Pot to the Sauté function and add the olive oil when hot.
- Add the diced onion and cook until translucent, stirring occasionally.
- Add the minced garlic and cook for about 20 seconds, stirring constantly.
- Stir in the Jamaican jerk seasoning.
- Add the chicken broth and bring to a simmer, then stir in the rice ensuring it's submerged.
- Place the chicken thighs in the broth mixture, submerging them if possible.
- Lock the lid in place and set the steam release knob to Sealing.
- Cancel the Sauté function and set Pressure Cook for 7 minutes.
- After cooking, let the pot sit for 5 minutes before releasing the remaining pressure.
- Once the pin drops, open the lid and remove the chicken thighs, serving as desired.
Nutrition Facts (estimated)
Servings
2 servings
Calories
527
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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