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Ingredients

1 tablespoon vegetable oil 3 skinless, boneless chicken breasts, cut into bite-sized pieces 1 cooking onion, diced 3 cloves garlic, minced 2 cups chicken broth 1 (15 ounce) can black beans, drained 1 ½ cups long-grain rice 1 (8 ounce) can corn, or to taste 1 cup coconut milk 1 tablespoon Scotch bonnet hot sauce, or to taste 2 teaspoons ground thyme 2 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons brown sugar 1 teaspoon allspice

Nutrition Info

454.4 calories carbohydrate: 63.9 g cholesterol: 34.3 mg fat: 12.9 g fiber: 7.7 g protein: 22.2 g saturatedFat: 8.1 g servingSize: - sodium: 1512.7 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes, do not brown garlic.
Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

6 servings

A traditional Jamaican chicken and rice recipe, tweaked to be made in the Instant Pot®. Delicious comfort food!