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Jerk Chicken Recipe
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5 from 2 votes

Instant Pot Caribbean-Inspired Chicken

This Instant Pot Caribbean-Inspired Chicken is a delicious one-pot meal complete with a homemade jerk seasoning and fresh mango salsa.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Caribbean
Servings: 4 servings
Calories: 372kcal


  • 1 tbsp olive oil
  • 1 lb chicken breasts, diced into 1 inch pieces
  • 4 cloves garlic minced
  • 1 yellow onion, diced
  • 2 jalapenos, deseeded and finely chopped
  • 2 tbsp jerk-inspired chicken seasoning (recipe below)
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 2 cups chicken broth
  • 1 cup dry basmati rice

Mango salsa

  • 1 mango, diced
  • 1 avocado, diced (optional)
  • 1 small red onion, diced
  • 1/2 red pepper, diced
  • 1/4 cups chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt

Jerk-inspired chicken seasoning (make ahead then store in an airtight container in your pantry)

  • 2 tbsp allspice
  • 2 tbsp nutmeg
  • 2 tbsp chili powder
  • 2 tbsp onion or garlic powder
  • 2 tbsp thyme
  • 1 tbsp cinnamon
  • 1 tsp cayenne pepper


  • Add all ingredients to Instant Pot in order listed, adding the rice last. Cook on high pressure for 3 minutes. Instant Pot will take about 10-15 minutes to preheat, then cook the 3 minutes on high pressure.
  • Meanwhile, mix ingredients for mango salsa together. Do a quick release of the pressure and open lid when safe to do so. Stir together, then divide among four bowls and top with mango salsa. Serve and enjoy!
  • Note: I recommend you make the jerk-inspired chicken seasoning a couple of days ahead so you can easily access it and add it to the Instant Pot when you go to make the recipe. Then it will be in the pantry for future use!



Make your own jerk seasoning using a blend of allspice, nutmeg, chili powder, onion powder, thyme, cinnamon and cayenne pepper.
Use boneless skinless chicken thighs for a juicier cut of meat.
Store the chicken and mango salsa separately in the fridge for 4 days. Sprinkle some water over top then microwave for 1-2 minutes.
Freeze this recipe for up to 3 months in airtight glass containers.


Calories: 372kcal | Carbohydrates: 38g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 716mg | Potassium: 608mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 56.1mg | Calcium: 50mg | Iron: 2.2mg