This amazing Instant Pot Jerk Chicken and Little Potatoes recipe is served with a scrumptiously fresh mango salsa for a complete meal. The vibrant flavors of Jerk Chicken burst through, giving the creaminess of the Little Potatoes the perfect partnership.
The Little Potato Company’s Creamer Potatoes are so versatile and easy to use. They make any dinner a breeze to pull together. No peeling is required and no washing even, so they are ready to go into your recipes quickly and easily.
Try some of our other great Little Potato recipes like Canarian Potatoes or Easy Lemon Feta Mediterranean Potatoes.
Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
What an amazing dinner, from the spicy, flavorful chicken to the creaminess of the Little Potatoes to the fresh punch of the mango salsa. All of this is a real pairing made in heaven.
The Little Potato Company’s Creamer Potatoes make the best meals and with such ease. They add to a nutritious, delicious dinner like this with fiber and a great source of potassium. They are naturally gluten-free, cholesterol, sodium and fat-free.
And in this case, they go from bag to instant pot, not requiring any peeling or even washing as they come pre-washed, and their delightfully thin tasty skin is made to be eaten.
Now let’s move on to how great they are in this recipe and how to make it.
What is Caribbean Jerk Seasoning Made Of?
The seasoning for this recipe is the best part, as it brings a kick to both the chicken and the potatoes. Our jerk seasoning contains allspice, cinnamon, onion powder, garlic powder, cayenne pepper, dried thyme, Kosher salt, black pepper and brown sugar.
This is an amazing blend of flavors that gives you some sweet heat but definitely not overpowering. If you like your jerk to really zing, then up the cayenne pepper.
What is in Instant Pot Jerk Chicken with Little Potatoes
Even though there seems to be a lot of ingredients here, it goes very fast as most of them for meal prepping are spices.
Jerk Chicken
Olive oil, good quality evoo
Chicken thighs, I prefer these over chicken breasts which always tend to be drier
Allspice, a key ingredient in jerk spice and is a spice onto itself, not a blend of spices
Cinnamon
Onion powder
Garlic powder
Cayenne pepper
Dried thyme
Kosher salt
Fresh ground pepper
Brown sugar
Onion, chopped
Little Potato Company’s Terrific Trio Creamer Potatoes – you can substitute any of the varietals from Little Potato Company
Chicken stock, canned or homemade
Mango Salsa
Mangos, try to get nice ripe ones
Sweet onion, I enjoy these so much more in a salsa than red or yellow onions
Red pepper
Cilantro, for me, this is a must, but if you don’t like it, you can omit or substitute parsley
Lime, this gives the salsa freshness and brings everything alive
Olive oil
Kosher salt and fresh ground pepper
How to Make Jerk Chicken in an Instant Pot
This instant pot Jamaican jerk chicken is as easy as one, two, three, really. Just a few steps, then seal and pressure cook. While the chicken cooks, you now have time to make the mango salsa! Because you are cooking it all in the pressure cooker, your cook time is greatly decreased, and only one pot is needed.
In a small bowl, mix together the allspice, cinnamon, onion powder, garlic powder, cayenne, thyme, salt and pepper, and brown sugar.
Coat the chicken on all sides with the spice mixture and set aside. No need to marinate the chicken but let it sit with the spices for a few minutes while you continue on.
Set your instant pot to the saute function and add the olive oil; allow the oil to heat up.
Once heated, add the chopped onions and cook, stirring occasionally until the onions are softened but not browned, about 5 minutes.
Spoon the onions out of the instant pot into a bowl and set aside.
Add a little more olive oil if needed, then add the chicken to the instant pot, and start to brown the chicken on both sides, 3-4 minutes per side. Work in batches, removing the chicken to a plate once browned. (you don’t have to cook the chicken all the way; just brown the outside.).
Turn the instant pot off and pour in the chicken stock. Using a spoon, scrape up the brown bits from the bottom of the pot.
Add one package of Terrific Trio Little Potatoes, then evenly spoon the onions over the potatoes.
Then add the chicken back into the pot along with any juice from the chicken.
Set the instant pot for 7 minutes on high pressure, then natural release for 10 minutes before quick releasing the remaining pressure in the pot.
Making the Mango Salsa
The mango salsa just adds so much to this dish and completes it as a full meal. We could eat this salsa from morning to night with its fresh flavors and zing from the onion, cilantro and lime. It cools the taste buds even after the hottest of jerk chicken.
I like to chop this by hand as opposed to using a food processor to get it nice and chunky with onions a bit smaller than the red pepper and the mango.
While the chicken is cooking, in a medium bowl, mix the mango salsa ingredients together and set aside.
Serve the chicken and potatoes with mango salsa. This is one truly memorable meal you will want to make again and again!
The perfect bite of jerk chicken dinner! Enjoy!
Pin it HERE!!
Pin it HERE!!
Instant Pot Jerk Chicken
Ingredients
Jerk Chicken
- 2 Tbsp olive oil
- 6 chicken thighs
- 2 tsp allspice
- ½ tsp cinnamon
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp fresh ground pepper
- 1 Tbsp brown sugar
- 1 onion chopped
- 1.5 lbs bag Trio Little Potatoes
- 1 cup chicken stock
Mango Salsa
- 2 mangos diced
- ¼ cup sweet onion finely diced
- ½ red pepper finely diced
- ¼ cup cilantro chopped
- Juice of 1 lime
- 1 Tbsp olive oil
- Kosher salt and fresh ground pepper to taste
Instructions
- In a small bowl, mix together the allspice, cinnamon, onion powder, garlic powder, cayenne, thyme, salt and pepper, and brown sugar.
- Coat the chicken on all sides with the spice mixture and set aside. No need to marinate the chicken but let it sit with the spices for a few minutes while you continue on.
- Set your instant pot to the saute function and add the olive oil; allow the oil to heat up.
- Once heated, add the chopped onions and cook, stirring occasionally until the onions are softened but not browned, about 5 minutes.
- Spoon the onions out of the instant pot into a bowl and set aside.
- Add a little more olive oil if needed, then add the chicken to the instant pot, and start to brown the chicken on both sides, 3-4 minutes per side. Work in batches, removing the chicken to a plate once browned. (you don’t have to cook the chicken all the way; just brown the outside.).
- Turn the instant pot off and pour in the chicken stock. Using a spoon, scrape up the brown bits from the bottom of the pot.
- Add one package of Trio Little Potatoes, then evenly spoon the onions over the potatoes.
- Then add the chicken back into the pot along with any juice from the chicken.
- Set the instant pot for 7 minutes on high pressure, then natural release for 10 minutes before quick releasing the remaining pressure in the pot.
- While the chicken is cooking, in a medium bowl, mix the mango salsa ingredients together and set aside.
- Serve the chicken and potatoes with mango salsa.
Comments & Reviews
Jill J says
Thanks for this yummy recipe. It was flavourful and hit the spot on a chilly March evening.
Tara Noland says
You are so welcome, so glad you enjoyed it.