Name: Jerk Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 Tablespoon vegetable oil; 1.5 lbs boneless skinless chicken thighs; ¼ cup jerk seasoning; 1 large onion (chopped); 2 green scallions (chopped); 1 medium sweet potato (chopped); ½ green pepper (chopped); 1 teaspoon minced garlic; 1 14.5 oz can red kidney beans (rinsed and drained); 1 14.5 oz can whole kernel corn (drained); 4 cups chicken broth (separated ); ½ cup coconut milk; cilantro (garnish)

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This Jerk Chicken Soup is a delicious spin on traditional chicken soup. Made with an authentic jerk seasoning, sweet potato, beans, and corn. Have a taste of the Caribbean with this amazing and flavorful soup.

Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
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Jerk chicken soup? That's usually the question I get when I talk about this recipe. Yes, it's a little different but it's oh so tasty.

I love using Walkerswood Jerk Seasoning when it comes to my jerk recipes. I use it in my Air Fried Jamaican Jerk Pork and I even make bbq sauce with it.

I first learned about Jerk Chicken Soup from my cousin in Jamaica who owned a restuarant on the island. According to him, jerk chicken soup was one of the most popular items on the menu. I've had Jamaican pumpkin soup and fish soup, but this was the first I even heard of a jerk chicken soup.

I recreated the dish at home in my Instant Pot because it is my go to vessel for creating soups. I choose to sear my chicken pieces first to give the soup more flavor. Since the Instant Pot has a pretty reliable sear option, it works great for this recipe.

How to Make Jerk Chicken Soup?

First, you'll want to rub your chicken thighs with the jerk seasoning and sear it in the Instant Pot. This gives the soup so much flavor. The bottom of your pot will get dark but that's ok.

Make sure you do not overcrowd your pot when searing or your chicken won't brown properly. I cook in batches and I usually place 2-3 pieces at a time. I then set it aside.

Next, you will deglaze your Instant Pot with a little chicken broth. This is an important step whenever you use the sauté feature on your Instant Pot. Prior to pressure cooking, all brown bits should be removed from the bottom of the instant Pot. Use a wooden spoon to delgaze properly.

Once you've deglazed, you will add your onions, garlic, and green pepper and cook until the onions soften. Then you'll add the remainder of the ingredients, including the browned chicken, and cook on high pressure for 15 minutes. Once the pressure cooking cycle is complete, I allow it to natural release for 10 minutes, then I release any remaining pressure.

Once I open the lid, I give my soup a nice stir to break up the chicken thighs. I then add some coconut milk to lighten it up and calm down the spice. I then add salt and pepper to the pot.

How Long to Cook Soup in the Instant Pot Pressure Cooker?

It truly depends on the recipe on how long you will cook your soup. I've cooked soups for as little as 10 minutes and some as long as 30. I like to cook this soup at 15 to ensure that my flavors develop and that my thighs cook to the point that they shred once my soup is done.

Can you sub ingredients in the Soup?

You sure can. I've used celery in this recipe, black beans, and carrots before. The possibilities are endless. You could use your very own jerk seasoning but I highly recommend Walkerswood Jerk Seasoning if you want a real authentic jerk flavor.

Hope you enjoy this Jerk Chicken Soup recipe as much as we do 🙂

Looking for more Soup Recipes? Try these out:

Looking for more Caribbean recipes? Try these out:

Instant Pot Jamaican Cornmeal Porridge
Jamaican Rum Punch
Air Fryer Jamaican Jerk Pork
Jamaican Corned Beef and Cabbage
Jamaican Callaloo and Saltfish
Jamaican Rice and Peas (Instant Pot)
Jamaican Oxtails Recipe (Instant Pot)

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4.94 from 30 votes

Jerk Chicken Soup

This Jerk Chicken Soup is a delicious Caribbean spin on traditional chicken soup. With the perfect amount of spice and warmth, this recipe is the perfect soup.

Course Main Course

Cuisine Caribbean

Keyword jerk chicken soup

Prep Time 10

Cook Time 30

Time to get to pressure 10

Total Time 55

Servings

Calories 233kcal

Author Tanya

Ingredients

2 Tablespoon vegetable oil
1.5 lbs boneless skinless chicken thighs
¼ cup jerk seasoning
1 large onion chopped
2 green scallions chopped
1 medium sweet potato chopped
½ green pepper chopped
1 teaspoon minced garlic
1 14.5 oz can red kidney beans rinsed and drained
1 14.5 oz can whole kernel corn drained
4 cups chicken broth separated
½ cup coconut milk
cilantro garnish

Instructions

Wash and pat chicken thighs dry. Pour jerk seasoning over the the chicken and combine, making sure that all the chicken thighs are covered with the seasoning.
Set Instant Pot to sauté, select more so that the sauté setting will be on high heat.
Once Instant Pot says hot, add vegetable oil. Place 2-3 pieces of chicken in the Instant Pot. Cook each side until browned (about 2 minutes per side). Cook in batches until all chicken thigh pieces have been browned. Set to the side.
Once all chicken pieces are removed, add about ¼ cup chicken broth to the bottom of the Instant Pot. Use a wooden spoon to get up all of the brown bits on the bottom.
Add yellow onion, green pepper, minced garlic, and green onions. Stir until onions are softened, about 3 minutes. Turn off Instant Pot. Add sweet potato, red kidney beans, corn, and chicken broth. Place browned chicken thighs on top of the soup, ensuring that the chicken thighs are in the liquid. Cover and cook on high pressure for 15 minutes.
Once pressure cook cycle is complete, allow soup to natural release for 10 minutes, then release the remaining pressure. Once all pressure is released, open lid and stir, shredding the chicken as you stir. Add coconut milk. Season with salt and pepper and top with cilantro.

Stovetop Instructions

Wash and pat chicken thighs dry. Pour jerk seasoning over the the chicken and combine, making sure that all the chicken thighs are covered with the seasoning.
Place a large pot over medium-high heat. Add vegetable oil. Brown the chicken thighs in the oil on both sides, about 2 minutes per side. Remove and set aside.
Once all chicken pieces are removed, add about ¼ cup chicken broth to the bottom of the Instant Pot. Use a wooden spoon to get up all of the brown bits on the bottom.
Add yellow onion, green pepper, minced garlic, and green onions. Stir until onions are softened, about 3 minutes. Add sweet potato, red kidney beans, corn, and chicken broth. Place browned chicken thighs on top of the soup, ensuring that the chicken thighs are in the liquid.
Reduce the heat to medium, cover, and bring the mixture to a simmer. Allow the soup to simmer for 30 minutes, stirring occasionally. Once cooked, the chicken shroud shred naturally in the pot while you stir. If it doesn't, remove the cooked chicken thighs from the soup, allow to cool, and shred. Then return to the pot.
Add coconut milk. Season with salt and pepper and top with cilantro.

Video

Notes

Notes on Jerk Chicken Soup

This recipe was made in a 6qt Instant Pot Duo.
Walkerswood Jerk Seasoning comes in mild and hot and spicy. Both work well in this recipe. Use the kind that works best for your taste.
Always deglaze your Instant Pot with a wooden spoon.

Nutrition

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