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Instant Pot Jerk Chicken Sandwiches

These Instant Pot Jerk Chicken Sandwiches have a deliciously spicy blend of Jerk seasonings dry-rubbed & marinated in flavorful juices.

The chicken is shredded after cooking & served with Pepper jack cheese on slider buns.

Two Instant Pot Jerk Chicken Sandwiches on a white serving plate with fries.

Ingredients in Jerk Chicken Rub

It takes a lot of seasoning to create a delicious dry rub for pulled chicken sandwiches. It’s worth it and this dry rub creates a flavorful and memorable sandwich.

  • Ground Cinnamon
  • Ground Allspice
  • Salt
  • Ground Nutmeg
  • Onion Powder
  • Garlic Powder
  • Cayenne Pepper
  • Black Pepper
  • Brown Sugar
  • Parsley
  • Paprika
  • Red Pepper Flakes
  • Cumin
  • Thyme
Shredded jerk chicken with sliced Serrano peppers on serving tray.

Ingredients in Chicken Marinade

There is plenty of thin liquid in this marinade for these Instant Pot Jerk Chicken Sandwiches so there is no need for water or chicken broth during pressure cooking. The lemon juice and the orange juice is more than enough to allow the Instant Pot to come to pressure.

  • Lemon juice
  • Molasses
  • White distilled vinegar
  • Orange Juice
  • Soy sauce
  • Garlic cloves
  • Ground ginger
  • Scotch Bonnet or Serrano peppers

RELATED: Instant Pot Root Beer Pulled Pork

Slider buns with jerk pulled chicken and pepper jack cheese.

How to Make Shredded Instant Pot Jerk Chicken Sandwiches

It’s simple to make Instant Pot jerk chicken sandwiches in the Instant Pot all it takes are a few simple steps.

Create the jerk chicken dry rub- In a small bowl, combine the ground cinnamon, ground allspice, salt, nutmeg, garlic powder, onion, powder, cayenne pepper, black pepper, brown sugar, paprika, parsley, red pepper flakes, cumin, and thyme together. Stir to combine well.

Pat the chicken breasts dry and if needed, slice the chicken breasts in half lengthwise if too thick. This will not affect your pressure cooking time, it is just to ensure that you get as much flavor and seasoning on your chicken as possible.

Sprinkle and rub the seasonings into the chicken generously on all sides.

Sear the chicken- Set the Instant Pot to sauté and 1 tablespoon of olive oil. Add the chicken and sear on one side, flip, and sear on the other side. You may need to do this in batches. Press cancel, remove the seared chicken from the inner liner and scrape the bottom of the inner liner to remove any stuck-on bits. This step is very important as it will prevent a burn notice from occurring.

Make the marinade- Combine the lemon juice, molasses, white vinegar, orange juice, soy sauce, garlic cloves, ground ginger, and a sliced Serrano pepper. Stir to combine the ingredients well.

TIP: A garlic press is a great kitchen tool to mince fresh garlic.

Prepare the chicken for pressure cooking by replacing the chicken back into the inner liner and pouring the marinade on top of the chicken.

A serving plate of jerk chicken pulled and ready for buns.

RELATED: Instant Pot Chipotle Chicken Chili

Pressure cook the jerk chicken- Close the lid and ensure the vent is closed as well. Set the timer to 12 minutes. Once the Instant Pot is done pressure cooking, allow it to naturally release pressure for 10 minutes before releasing any remaining pressure. If you perform a quick release, it will result in dry and not juicy chicken.

Shred the chicken- Usually, I would recommend shredding the chicken using a hand mixer but two forks work great to shred the chicken into thicker strips than a hand mixer.

Transfer the shredded chicken to a plate and discard the liquid in the Instant Pot.

Prepare the Instant Pot Jerk Chicken Sandwiches – I like to put pepper jack cheese on my jerk pulled chicken sandwiches and serve them on slider buns but can choose to omit the pepper jack cheese or top with something else. Serve with your favorite side.

Yield: 8 servings

Instant Pot Shredded Jerk Chicken Sandwiches

Shredded jerk chicken with sliced Serrano peppers on serving tray.

These Instant Pot Jerk Chicken Sandwiches have a deliciously spicy blend of Jerk seasonings dry-rubbed & marinated in flavorful juices.

Prep Time 5 minutes
Cook Time 12 minutes
Natural Release 10 minutes
Total Time 27 minutes

Ingredients

Jerk Chicken Rub

  • 1 tablespoon ground cinnamon
  • 2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 2 teaspoon brown sugar
  • 1 teaspoon parsley
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1 teaspoon thyme

Marinade

  • 1/2 cup lemon juice
  • 1/2 cup molasses
  • 1/3 cup vinegar
  • 1/3 cup orange juice
  • 1/3 cup soy sauce
  • 4 garlic cloves, minced
  • 2 teaspoon ground ginger
  • 1 Scotch Bonnet, or Serrano pepper, sliced
  • 1 lb skinless boneless chicken breasts
  • Pepper Jack Cheese slices
  • Slider buns

Instructions

    1. In a small bowl, combine the ground cinnamon, ground allspice, salt, nutmeg, garlic powder, onion, powder, cayenne pepper, black pepper, brown sugar, paprika, parsley, red pepper flakes, cumin, and thyme together. Stir to combine well.
    2. Pat the chicken breasts dry and if needed, slice the chicken breasts in half lengthwise if too thick.
    3. Set the Instant Pot to sauté and 1 tablespoon of olive oil.
    4. Add the chicken and sear on one side, flip, and sear on the other side. You may need to do this in batches.
    5. Press cancel, remove the seared chicken from the inner liner and scrape the bottom of the inner liner to remove any stuck on bits. This step is very important as it will prevent a burn notice from occurring .
    6. Combine the lemon juice, molasses, white vinegar, orange juice, soy sauce, garlic cloves, ground ginger, and a sliced Serrano pepper. Stir to combine the ingredients well.
    7. Place the chicken back into the inner liner and pour the marinade on top of the chicken.
    8. Close the lid and ensure the vent is closed as well. Set the timer to 12 minutes.
    9. Once the Instant Pot is done pressure cooking, allow it to naturally release pressure for 10 minutes before releasing any remaining pressure. If you perform a quick release, it will result in dry and not juicy chicken.
    10. Use two forks to shred the chicken into small chunks.
    11. Transfer the shredded chicken to a plate and discard the remaining liquid.
    12. Serve the jerk pulled chicken with pepper jack cheese and slider buns.
    13. Store leftovers in the refrigerator.

Notes

A natural release will product tender and juicy chicken.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 937mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 20g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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