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Instant Pot Jerk Chicken & Quinoa

Instant Pot Jerk Chicken & Quinoa

  • Author: Urvashi Pitre
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Jamaican
  • Diet: Gluten Free


Learn how to make healthy and delicious Instant Pot jerk chicken and quinoa with this easy pot-in-pot recipe. This dish is gluten-free, dairy-free and packed with protein, fibre and nutrients. It’s from the Instant Pot Miracle Healthy Cookbook by Urvashi Pitre. Serve with your favorite salad or vegetable side.



2 tablespoons vegetable oil

1 teaspoon sugar

1 teaspoon ground allspice

1 teaspoon ground thyme

1 teaspoon ground oregano

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 pound / 450-500 g boneless skinless chicken

thighs, each cut into 3 pieces

For the Quinoa

1 cup quinoa, rinsed and drained

1 teaspoon kosher salt

2.5 cups water, divided

6x3″ round heat-proof pan & foil


  1. For the Chicken: In a small bowl, combine the oil, sugar, allspice, thyme, oregano, salt, cinnamon, cayenne, and garlic powder. Whisk until well combined.
  2. Place the chicken in a resealable plastic bag. Add the marinade, seal, and massage until the chicken is well coated. Marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours.
  3. For the Quinoa: In a 6×3-inch round heatproof pan, combine the quinoa, salt, and 1 cup of the water. Cover with foil.
  4. Pour the remaining 1.5 cups water into the Instant Pot. Place a trivet in the pot. Set the pan on the trivet, and place the chicken on top of the foil-covered pan.
  5. Secure the lid on the pot. Make sure the steam release valve is set correctly. Select Pressure Cook/Manual and set the pot at HIGH pressure for 6 minutes. The Instant Pot will show ON and will take about 7-9 minutes to come to pressure, then the 6-minute timer will display.
  6. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes (natural pressure release), then release any remaining pressure manually by using the quick-release button/handle on top of the lid.
  7. Transfer the chicken to a plate. Carefully remove the pan of quinoa from the pot.  Serve the chicken over the quinoa.
  8. Note: You may choose to brown the chicken slightly before serving.


  • Serving Size: 3 pieces of chicken & quinoa
  • Calories: 376
  • Sugar: 1.1 g
  • Sodium: 369.2 mg
  • Fat: 12.8 g
  • Saturated Fat: 6.6 g
  • Carbohydrates: 30.1 g
  • Fiber: 3.9 g
  • Protein: 34.3 g
  • Cholesterol: 91.3 mg

Keywords: Chicken, Chicken Thighs, Jamaican, Jerk Chicken, Instant Pot, Quinoa, Healthy, Gluten-Free, Pressure Cooker