Instant Pot Caribbean Chicken

Instant Pot Caribbean Chicken—This dump and go Instant Pot or Crockpot Caribbean chicken dish is easy, fast, healthy, and versatile. Serve it over rice, quinoa, couscous, or pasta.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Caribbean Chicken

I love this healthy dump and go chicken recipe! It’s so easy and the chicken turns out moist and tender with a flavorful sauce. We served our chicken and sauce over brown rice that I cooked in a separate Instant Pot. If you’d like you can make white rice using the pot-in-pot method in the same pot as the chicken. Keep reading for instructions on how to do that.

Ingredients

This is a pantry friendly recipe! You might already have everything at home to make this dish tonight.

• 3/4 cup water–to help bring the pot to pressure. You can also use chicken broth or stock.
• 1/4 cup Worcestershire sauce–adds a savory and sweet distinct tang (if you’re in a pinch you can substitute low sodium soy sauce)
• 3 Tbsp balsamic vinegar–adds a strong fruity but tart taste
• 2 pounds boneless, skinless chicken thighs, trimmed of fat–I used fresh but you can also use frozen (same cooking time)
• 2 Tbsp dried onion–you can also use 1 cup of fresh onion cut into chunks
• 1 Tbsp dried parsley–for color/flavor
• 3/4 tsp sea salt–for flavor
• 1/2 tsp black pepper–for flavor
• 1 tsp dried thyme–for flavor
• 1 1/2 Tbsp olive oil–for richness and flavor
• 1 Tbsp brown sugar–to add a note of sweetness
• 1/4 cup ketchup–adds a sweet and tangy flavor
• 1 tablespoon minced garlic–because garlic makes everything better (you can use a press for peeled garlic cloves or use jarred minced garlic)
• 1 (14.5 ounces) cans diced tomatoes–you can also use 2 large fresh tomatoes cut into chunks or a can of crushed or stewed tomatoes

How to make Caribbean Chicken in the Instant Pot or Crockpot

You can make this high protein chicken dish in the Instant Pot or Crockpot. Both are easy! I served the chicken pieces whole but you can also shred the chicken and stir it into the sauce to coat. The sauce is like a flavorful marinade and the the longer the chicken sits the better it tastes!

Instant Pot Instructions:

1. Add water, Worcestershire and balsamic vinegar to bottom of Instant Pot and then add in the rest of the ingredients and spices. Don’t stir (this will help to prevent the burn error message).
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (for fresh or frozen chicken). When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
3. Stir well. Salt and pepper to taste. Serve chicken and juices over rice, quinoa, couscous or pasta. Garnish with green onions, if desired.

Slow Cooker Instructions:

1. Add all ingredients into slow cooker. Stir a bit.
2. Cover and cook on low for 4-6 hours, or until chicken is tender. (All slow cookers cook differently.)
3. Stir well. Salt and pepper to taste. Serve chicken and juices over rice, quinoa, couscous or pasta. 

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Recipe Tips and Notes

• Type of chicken: I love using boneless, skinless chicken thighs in the Instant Pot or Crockpot because they are convenient and turn out moist and tender. I used about 8 medium fresh boneless thighs. Bone-in chicken pieces would be wonderful. You can use a 15 minute pressure cook time for bone-in chicken pieces. You can also use boneless, skinless chicken breasts, if you prefer. Keep the same cooking time. Chicken tenders would also be lovely. Use a 4 minute cooking time for fresh tenders or 5 minutes for frozen. With chicken breasts the nutrition information will be adjusted down for both fat, calories and cholesterol.
• To make this dish pop even more you can reduce the sauce by turning Instant Pot to saute setting and letting it simmer for 15 minutes.
• I used a 6 quart Instant Pot*. You can make this in the 3 or 8 quart with no changes.
• This recipe is dairy free. It can be gluten free if you use a gluten-free Worcestershire sauce like Lea & Perrins.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Make as a freezer meal: Add chicken and all ingredients to a ziplock bag and seal well. Freeze until the day before you want to cook. Place the bag in the fridge and let thaw overnight. Then follow the cooking instructions in the recipe. 

How to make Pot-in-Pot Rice at the same time

To make pot-in-pot rice you will need a 6 or 8 quart Instant Pot, a tall trivet*, a pan to cook the rice in* and a lid or foil. Follow the first instruction in the recipe card and then pour 2 cups white, jasmine or basmati rice and 3 cups of water into the pot-in-pot pan. Place the lid or foil on top. Place the tall trivet into the Instant Pot around the chicken. You may need to move the chicken a bit so that the trivet legs can sit securely on the bottom of the pot. Place the rice pan on top of the trivet. Follow the cooking instructions in the recipe card below. After you remove the lid you can carefully remove the rice pan with some hot pads.

More Dump and Go Chicken Recipes…

Instant Pot Apple Cider Chicken–A tangy cider glaze gives the chicken and sweet potatoes a sweet and savory finish.

Instant Pot Man Pleasing Chicken–the easiest chicken recipe that will please your family’s taste buds! Make it with only a few ingredients that you probably already have at home.

Instant Pot Garlic Chicken Alfredo–chicken tenders and perfectly steamed broccoli in a creamy, dreamy garlic white sauce.

Instant Pot Amish Chicken–an easy, homemade dump and go recipe of chicken with a sour cream dill sauce that you’re going to love!

Instant Pot Dr. Pepper Chicken–with only 4 ingredients this chicken is super fast and easy!

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.