Jerk Chicken and Cornbread

By: Chop Secrets

Jerk Chicken and Cornbread
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4 servings, allspice, boneless, cayenne, chicken broth, contributed, cook 30 min, corn muffin mix, easy, garlic powder, ground nutmeg, jalapeno, kosher salt, lime juice, lime wedges and additional sliced scallions, lunch, main course, modern, molasses, olive oil, paprika, pepper, prep 5 min, pressure cook, sauté, thinly sliced scallions

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 8.5 oz corn muffin mix
  • 2 tbsp Thinly sliced scallions
  • 1 jalapeno
  • 1 tbsp olive oil
  • 1/3 cup chicken broth
  • 2 lbs boneless
  • Lime wedges and additional sliced scallions
  • 2 tbsp molasses
  • 2 tbsp lime juice
  • 2 tbsp paprika
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tsp allspice
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt
  • 3/4 tsp cayenne
  • 1/4 tsp pepper
Instructions
  • Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
  • Coat the inside of a silicone egg bite mold with nonstick spray
  • Divide corn muffin batter into the egg bite molds. Tap on the counter to even the batter and release and bubbles. Cover loosely with foil--do not seal.
  • In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • Coat the chicken thighs in the remaining jerk mixture, then brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
  • 9. Insert the steam rack and lower the egg bite mold onto the riser using a foil sling.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired..
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.