Instant Pot Jerk Chicken Sandwich
So, I recently went to Jamaica with my husband on a cruise. Seeing new places is, of course, so wonderful and eye opening in so many ways, but trying new food and getting inspired by the local cuisine might be my favorite part!
Between the insanely tender and flavorful Jerk Pork chop on our first night on the cruise ship, to authentic food they fed us on one of our tours around a plantation right in the middle of the ‘bush’ of Falmouth, Jamaica, I was hooked on this Jerk seasoning, and knew it needed to recreated!
Before creating this sandwich I made my own Baked Jerk Chicken Breast, which were good, but I just wanted it to be a little different. And although something tells me I won’t be hearing about this shredded Jerk Chick Sandwich being served at that plantation in the bush, this still hits all the right notes of deliciousness and overall just mind-blowing flavor! So I’ll take it.
This dinner is so quick, and is a nice departure from the overdone bbq chicken sandwich. The spices from the seasoning mix bring a little heat, then you’ve got a pop of the pineapple, mixed with the creaminess of the Avocados and Mayo… I’m 100% planning on having these leftovers for dinner today and trying to finish up this blog post as soon as I can so facilitate that ASAP!
Anyways, in the spirit of hurrying up, I just really want to say TRY THIS! And thank me later. You can find the recipe, a tutorial for it on my Instagram page, and don’t forget to follow my Instagram and Pinterest on @theflouredcountertop for more yummy recipes.
Thanks for stopping by!
Instant Pot Jerk Chicken Sandwich
Ingredients
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- 1 tsp Cayenne Pepper*
- 1 tsp Brown Sugar
- 1 tsp Black Pepper
- 1 tsp Salt
- 1/2 tsp Allspice
- 1/2 tsp Dried Thyme
- 1/2 tsp Ground Nutmeg
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 1 Tbsp + 1 tsp Cayenne Pepper*
- 1 Tbsp + 1 tsp Brown sugar
- 1 Tbsp + 1 tsp Pepper
- 1 Tbsp + 1 tsp Salt
- 2 tsp Allspice
- 2 tsp Dried Thyme
- 2 tsp Ground Nutmeg
- Jerk Chicken Seasoning (See above)
- 1.5-2 lbs of Boneless, Skinless, Chicken Thighs
- 1/2 cup Water
- 1/3 cup Lime juice
- 1/4 cup Olive Oil
- 6 Sandwich Buns
- Optional Sandwich Toppings: Pineapple Slices ( Canned or Fresh is fine), Avocado Slices, Sautéed Red Onions, Lime Juice, & Mayo
Instructions
- In your Instant Pot, place your 1.5-2 lbs of Chicken Thighs. Season it with your Jerk Chicken Seasonings- 1/2 Tbsp Onion Powder, 1/2 Tbsp Garlic Powder, 1 tsp Cayenne Pepper*, 1 tsp Brown Sugar, 1 tsp Black Pepper,1 tsp Salt, 1/2 tsp Allspice, 1/2 tsp Dried Thyme, and 1/2 tsp Ground Nutmeg. If you've made this seasoning in bulk to use later (see above), you need to scoop out 3 Tbsp of this seasoning.
- Add in 1/2 cup Water, 1/3 cup Lime juice, and 1/4 cup Olive Oil. Then, cook it on your poultry setting for 10 minutes, with a 10 minute natural pressure release. Release, if any, the remaining pressure.
- Your Chicken should reach an internal temperature of 165ºF, then you can shred it.
- Then, assemble your Sandwiches. I like to make sure my buns are always toasted (my Pretzel Buns or Sweet Potato Buns would go fabulously with these!). For added flavor, take however much may you're going to use and mix it with 2-3 Tablespoons (not too much, you don't want it to get too watery), of the liquid from your chicken, then a splash of Lime Juice. Then you can continue to top it with Pineapple Slices, Avocado, and Sautéed Red Onions. Enjoy!
Notes
*Feel free to add more of this if you would like more heat
**To season 1.5-2 lbs of chicken, Season it with 3 tablespoons of this mixture