Instructions

• Heat 4 tablespoons of canola oil up in your pressure cooker on medium. You want that oil hot enough to sizzle when the chicken hits the pot.
• Next, season your chicken thighs real good using the salt, jerk seasoning, and chicken bouillon if you wanna add a bit more depth. Toss them in the pot and brown each side, about 5 to 7 minutes.
• After the chicken is browned, pull it out and set it aside. Now add the diced onion, thyme, garlic, and bay leaves right into the same pot. Sauté till the onion gets see-through, usually 3 to 4 minutes.
• Stir in your uncooked rice and let it cook for about 2 minutes, so it gets slightly toasted and coated in all those flavors.
• Pour in 2 to 2¼ cups chicken broth and your can of coconut milk. Add the rinsed kidney beans, white pepper, Creole seasoning, and if you’re going for it, throw in that scotch bonnet carefully. Give everything a good stir.
• Now lay the browned chicken back on top of the rice mix. Seal your pot with the sealing ring and lock the lid. Set your pressure cooker to high and cook for 10 minutes, then give it a natural release for 10 additional minutes.
• Finally, when you’re good and ready, open the lid and fluff the rice carefully with a fork. That’s it, you got yourself a one pot wonder with all the island vibes packed in tight.