Jerk Chicken and Cornbread


  • 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
  • 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..
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