Mini - Jerk Thighs and Rice in the Pressure Cooker

Serves 2 in about 18 minutes. Tsp olive oil goes in first, and chicken broth low finishes the pot.

Ingredients

• ¾ cup long grain white rice, rinsed very well
• 2 tsp olive oil
• ½ small sweet onion, diced
• 1 clove garlic, pressed or finely minced
• 1 tbsp jamaican jerk seasoning**
• 1 cup chicken broth, low sodium
• 2 chicken thighs, boneless-skinless (fresh or frozen)

Method

1. Rinse the rice until the water runs clear. Drain and keep it nearby.
2. Turn the pot on to the Sauté function (Normal/Med heat). When the display reads "Hot" add the oil.
3. Tip in the onion and stir. Simmer a few minutes, while stirring now and then, until it starts to turn translucent.
4. Stir in the garlic and stir. Cook, while stirring the whole time, about 20 seconds.
5. Tip in the jerk seasoning, stir well.
6. Mix in the chicken broth. Leave it to it come to a simmer, then stir in the rice. Make sure all of it is submerged.
7. Lay the thighs in the broth mixture. Submerge them if possible. They will shrink a bit as they cook and will sink in a little on their own.
8. Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
9. Cancel the Sauté function.
10. Press Pressure Cook (Manual) and then the + or - to choose 7 minutes.
11. When the cooking cycle ends, let the pot sit for 5 minutes. Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
12. When the pin in the lid drops, open the lid and remove the chicken thighs (you can either serve one thigh each, or break up the meat and mix it back in with the rice). Give the rice a stir and dish it up.

More instant pot ideas are in the instant pot collection.