Instant Pot Jamaican Brown Stew Chicken

The chicken will stick to the instant pot pan during saute step. Don't worry you'll be okay as long as you don't let it cook too long. I used tongs and moved the chicken around some as I wanted to brown the chicken as well as get that good caramelization.
Deglaze the pan with the sauce before pressure cooking. Those brown bits of chicken skin will add great flavor to the dish.
Don't fret if you don't have an instant pot, this recipe easily works in a slow cooker. Just be sure to brown the chicken and saute the vegetables in a pan first
The sauce is well seasoned, so no need to add any additional salt, otherwise this dish will be too salty.
Coconut oil gives the dish an extra Caribbean element, but don't buy any just for this recipe. Canola or olive oil works just fine
Don't crowd the pan when browning the chicken initially. Brown in batches if necessary to avoid overcrowding which makes caramelization nearly impossible and robs you of additional flavor.