Step 1

Season chicken on both sides with Jamaican Jerk spice.

Step 2

Press saute mode on your pressure cooker and add 1 Tablespoon of olive oil. Brown chicken on each side, about 3-4 minutes a side. Remove chicken from the pot.

Step 3

Add an additional 1 Tablespoon of olive oil and add the onions. Saute for 2-3 minutes and then add the garlic and ginger and cook for 1 additional minute.

Step 4

Then add the chicken stock to deglaze the pan, scraping up any burnt bits. Add the coconut milk and rice. Stir to level.

Step 5

Sprinkle half of the shredded coconut and cilantro over the rice before adding the black beans. Top with the browned chicken thighs.

Step 6

Ensure sealing ring is in place before closing the lid and turning the knob to sealing. Cook for 7 minutes on high pressure. No pressure release for 10 minutes before releasing remaining pressure.

Step 7

Serve sprinkled with remaining coconut, cilantro, and diced mangoes.