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Risotto with Lemon and Shrimp
Jerk Chicken and Cornbread
| By : |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
Chicken and Cornbread:
- 8.5 oz corn muffin mix
1 box , prepared according to package directions - 2 tbsp Thinly sliced scallions
- 1 jalapeno seeded and minced
- 1 tbsp olive oil
- 1/3 cup chicken broth
- 2 lbs boneless skinless chicken thighs
- Lime wedges and additional sliced scallions for garnish (optional)
Jerk Mixture
- 2 tbsp molasses
- 2 tbsp lime juice
- 2 tbsp paprika
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp garlic powder
- 1 1/2 tsp allspice
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 3/4 tsp cayenne or to taste
- 1/4 tsp pepper
Ingredients
Chicken and Cornbread:
Jerk Mixture
|
Instructions
- Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
- Coat the inside of a silicone egg bite mold with nonstick spray
- 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.
- In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- 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.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
- 9. Insert the steam rack and lower the egg bite mold onto the riser using a foil sling.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- 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.
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Thanks. I made the cornbread with this egg-bites mold and it was great! I got the mold on Amazon: http://www.amazon.com/dp/B07QWS59LK
This was delicious-I’ll definitely make again! I cooked the cornbread separately since i don’t have any accessories yet.
This was okay. It was spicy but didnt love the spice blend.
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – http://bit.ly/33CmKvM