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White Meat Jerk Chicken Pasta

Instant Pot Jerk Chicken Lasagna

One-Pot Jerk Chicken Lasagna in Under 30 Minutes!
5 from 3 votes
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine Jamaican
Servings 2 Servings


  • Instant Pot


  • 1 Pound Chicken Breast Whole
  • 6 Lasagna Noodles Broken
  • Cup Coconut Milk
  • 1 Tablespoon Jerk Paste Spicy or Mild
  • ½ Cup Red Pepper Diced
  • 1 Small Onion Chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Olive Oil


Cleaning the Chicken

  • Wash the chicken with water and lime or vinegar
  • Rinse with cool water and pat dry

Marinating the Chicken

  • Place the cleaned chicken breast in a bowl and add the salt, black pepper and jerk paste.
  • Use your hands to massage the spices and jerk rub onto the chicken breast
  • Set aside until ready to cook

Making the Jerk Chicken Lasagna

  • Turn the instant pot on to the saute setting and add the olive oil
  • Once the olive oil is heated, add the seasoned chicken breast and sear for 3 minutes on both sides.
  • After browning the chicken, add the onions, red pepper, coconut milk and broken lasagna noodles.
  • Cover the instant pot and set to the pressure cook setting on high for 6 minutes.
  • Once the timer is up, use the quick pressure to release method to allow the steam to escape and open the cover.
  • Use a wooden spoon to break the chicken apart; Stir then cover the instant pot.
  • Set the instant pot to 2 minutes on high pressure and allow the lasagna noodles to finish cooking.
  • Use the quick release method to allow the steam escape. Open the instant pot and stir.


Keyword jamaican cuisine, Lasagna