The deep, smoky heat of jerk chicken is pure magic—bold spices, a hint of sweetness, and that unmistakable slow burn that keeps you coming back for more. Traditionally, jerk chicken is grilled over pimento wood, but let’s be real—sometimes we need a quicker (but just as flavorful) solution.
That’s where the Instant Pot steps in. This method locks in moisture, infuses the chicken with rich Jamaican spices, and delivers fall-apart tender results in a fraction of the time.
This recipe is a lifesaver for weeknights when you’re craving something exciting but don’t want to babysit the grill. The secret? A well-balanced sauce—sweet dark brown sugar, tangy red wine vinegar, and that signature kick from Jamaican jerk seasoning.
It’s smoky, spicy, and ridiculously satisfying. For the perfect meal, serve it alongside a warm slice of Cornbread to balance the heat or a fresh Chicken Avocado Salad for a cool, creamy contrast.
Jerk chicken has been a Caribbean staple for centuries, dating back to the Maroons, who used a blend of allspice, Scotch bonnet peppers, and slow-cooking techniques to create its signature flavor. Today, this dish has gone global—and for good reason. It’s spicy, deeply flavorful, and, when made in the Instant Pot, an absolute time-saver.
Why I Love This Recipe (And You Will Too!)
- Jerk chicken in under an hour? Yes, please! No long marinating, no outdoor grilling—just bold Caribbean flavors made easy.
- Ridiculously tender and juicy: The Instant Pot keeps the chicken incredibly moist while infusing every bite with rich, smoky spice.
- Customizable heat level: Love it fiery? Add extra jerk seasoning. Prefer a milder touch? Tone it down with a little honey or extra ketchup.
- Perfect for meal prep: Make a batch and use leftovers for wraps, salads, or grain bowls throughout the week.
- Authentic taste, minimal effort: This recipe delivers those bold, smoky, and slightly sweet flavors with just a handful of pantry staples.
Instant Pot Jerk Chicken Recipe
Equipment
- Instant Pot
- Measuring cups & spoons
- Mixing bowl
- Tongs
- Wooden spoon
Ingredients
- ½ cup ketchup
- ¼ cup dark brown sugar
- ¼ cup red wine vinegar
- 3 tablespoon soy sauce
- 2 tablespoon Pickapeppa sauce
- 1 tablespoon Jamaican jerk seasoning
- 1 teaspoon salt
- 6 chicken thighs or drumsticks
Instructions
- In a mixing bowl, combine ketchup, brown sugar, red wine vinegar, soy sauce, Pickapeppa sauce, jerk seasoning, and salt to make the marinade.
- Coat the chicken thighs or drumsticks evenly with the marinade and let them sit for at least 10 minutes (or longer for deeper flavor).
- Set the Instant Pot to Sauté mode and lightly brown the chicken for 2-3 minutes per side to enhance the flavor.
- Pour the remaining marinade over the chicken, close the lid, and set the Instant Pot to Pressure Cook (High) for 15 minutes.
- Allow a natural release for 5 minutes, then do a quick release.
- Open the lid, stir the chicken in the sauce, and let it thicken on Sauté mode for 2-3 minutes, if needed.
- Enjoy your juicy, spicy, and sweet Instant Pot Jerk Chicken!
Nutrition Info:
| Nutrition | Value |
| Calories | 209kcal |
| Carbohydrates | 9g |
| Protein | 11g |
| Fat | 3g |
| Sugar | 10g |
| Sodium | 1139mg |
Bold & Unique Variations for Jerk Chicken!
- Coconut Rum Infusion – Add a splash of dark rum and a bit of coconut milk to the marinade for a deeper, slightly sweet Caribbean flavor that complements the jerk spice beautifully.
- Charred Finish – After pressure cooking, broil the chicken for 2-3 minutes to get that authentic, slightly crispy jerk-charred texture—just like it’s fresh off the grill.
- Pineapple Heat Boost – Blend fresh pineapple juice into the marinade for a touch of natural sweetness that enhances the spice while adding tropical depth.
- Bone Broth Upgrade – Swap the water in your Instant Pot with homemade bone broth to enrich the sauce with extra umami and nutrition.
- Smoky Depth – Stir in a dash of liquid smoke or use smoked paprika instead of regular paprika to mimic the traditional slow-cooked jerk flavor.
- Scotch Bonnet Alternative – If you can’t find Scotch bonnet peppers but want the heat, try habanero peppers. They bring similar fruity fire while keeping the Caribbean authenticity.
- Sweet & Sticky Glaze – After cooking, reduce the sauce with a touch of honey or tamarind paste for a glossy, sweet-spicy glaze that clings to the chicken.
- Jerk Tacos or Bowls – Shred the chicken and serve it in warm charred tortillas with a mango slaw, or over coconut rice with black beans for a jerk-style grain bowl.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
