Jerk Chicken and Cornbread
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
Chicken and Cornbread:
  • 8.5oz corn muffin mix1 box, prepared according to package directions
  • 2tbsp Thinly sliced scallions
  • 1 jalapenoseeded and minced
  • 1tbsp olive oil
  • 1/3cup chicken broth
  • 2lbs bonelessskinless chicken thighs
  • Lime wedges and additional sliced scallionsfor garnish (optional)
Jerk Mixture
  • 2tbsp molasses
  • 2tbsp lime juice
  • 2tbsp paprika
  • 1 1/2tbsp olive oil
  • 1 1/2tbsp garlic powder
  • 1 1/2tsp allspice
  • 1tsp ground nutmeg
  • 1tsp kosher salt
  • 3/4tsp cayenneor to taste
  • 1/4tsp pepper
  1. Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
  2. Coat the inside of a silicone egg bite mold with nonstick spray
  3. 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.
  4. In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
  5. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  6. 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.
  7. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
  9. 9. Insert the steam rack and lower the egg bite mold onto the riser using a foil sling.
  10. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  11. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  12. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  13. Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired..
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.