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+ servings

Jollof Rice Instant Pot

Jollof Rice with Meat - We are using Chicken Thighs - Bone in and skni on to deleivermaximum flavor.
Prep Time30 minutes
Cook Time19 minutes
Course: Brunch, Dinner, Lunch, Rice Dish
Cuisine: Amercian, Asian, Mexican
Keyword:  arborio rice instant pot cook time, Jollof Rice Instant Pot, rice recipe
Servings: 6
Calories: 661kcal
Cost: $7.50

Ingredients

  • 1 Tomato PEPPER SAUCE MIX
  • 1 Red Bell Pepper PEPPER SAUCE MIX
  • 1 Onion PEPPER SAUCE MIX
  • ½ scotch bonnet pepper PEPPER SAUCE MIX
  • 2 cups long grain rice
  • 1 onion
  • 2 tbsp tomato puree
  • ½ tsp curry powder
  • 1 tsp thyme powder Fresh If You Have It
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 1 tomato Can use can 1/2 can crushed tomatoes
  • 3 cups chicken stock
  • 1 tsp chicken powdered stock
  • 2 lb chicken thighs
  • 1 red bell pepper
  • ½ green bell pepper
  • 2 green onions
  • 2 courgettes
  • 1 tbsp paprika sweet
  • 1 tbsp brown sugar
  • 2 parsley sprigs

Instructions

  • First roughly cut a fresh tomato, red pepper, onion and 1/2 scotch bonnet pepper. (Optional) - mix until it is a smooth - loverly red looking paste
  • Saute Set the instant pot to sautee then add coconut or vegetable oil in the inner pot add in the chicken and brown on each side for 2-3 minutes
  • Add the diced and chopped onions. Fry the onion for 2 minutes or until clear(make sure you keep stirring to avoid burning).
    Then add the Cougette, tomato puree and kepe stirring
  • Now continue and add the spring onion and 1 cup of the pepper sauce you just made. Followed by the curry, and chicken stock cube.
  • While still on saute, and then washed rice and stir. Continue to add while stirring the paprika, diced tomato, red and green pepper and also pour in the 3 cups of chicken broth. Turn off the saute function now.
  • Season with salt and pepper - plus the brown sugar, which just helps reduce the acidity of the tomato in the base mix.
    The next step is to then add back the chicken
  • Lastly add in your herbs, fresh or powdered. Thyme, Bay Leaves and Parsley. Stir well and make sure none of the rice has stuck to the bottom so that you do not get a burn warning on the instant pot.
  • Put On the Lid and cook for 15 minutes at high pressure and 10 minutes of natural release. You will now be ready to serve up - see our pictures and video for some examples of how we plated the dish.

Nutrition

Serving: 300g | Calories: 661kcal | Carbohydrates: 67g | Protein: 34g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 772mg | Potassium: 983mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2018IU | Vitamin C: 84mg | Calcium: 70mg | Iron: 3mg