Jamaican spices are notoriously rich in flavor. Often it seems intimidating to try to recreate these flavors outside of a restaurant, but this recipe is quick, easy, and just as good as any restaurant. This recipes utilizes the “Sauté” and “Pressure Cook” functions of the Instant Pot, although you can make in any other multi-cooker.
- 8 chicken thighs
- 1 Teaspoon coriander
- 1 Teaspoon ginger
- 1 Tablespoon brown sugar
- 2 Teaspoons onion powder
- 2 Teaspoons garlic powder
- 2 Teaspoons ancho chile powder
- 2 Teaspoons smoked paprika
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black pepper
- 1/2 Teaspoon cinnamon
- 1 Teaspoon allspice
- 1/2 Cup chicken broth
- 1/2 Cup apple juice
In a small bowl, mix all the spices together. Lift the skin of the chicken thighs and rub the spice rub under the skin and all over the thighs themselves.
Set the Instant Pot to “Sauté” mode and sear the chicken thighs, about 3 minutes per side.
Pour the broth and the juice into the pot and close and lock the lid of the pressure cooker. Press the “Manual” button and cook at high pressure for 20 minutes.
When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.