Dinner

Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers is for Dinner.

Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers takes several minutes to prepare.

Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers takes several minutes to cook.

Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers makes 6 servings.

The ingredients for Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers are:

2 lbs boneless ,skinless chicken breast
188 gram(s) Village Harvest Organic Quinoa, dry
60 gram(s) red bell pepper, diced
50 grams yellow bell pepper, diced
56 grams green bell peppers, diced
108 grams yellow, diced
133 grams tomato, diced
1 cup swanson unsalted chicken stock
1 street kitchen jamaican jerk chicken kit

Here is how you make Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers:

Mix quinoa, peppers, onion, tomato, chicken stock, and wet ingredients from the street kitchen kit in the bottom of the InstantPot. Cut chicken into bite-size pieces and place on top of the quinoa mixture. Sprinkle with dry spices from jerk chicken kit. Lock lid and close vent on InstantPot. Set on meat/stew-normal for 12 minutes. Let vent naturally for at least 10 minutes. Stir, divide into six bowls, and serve.

The nutritional information for Sue's InstantPot Jamaican Jerk Chicken with Quinoa and Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 297.3

• Total Fat: 5.5 g
• Cholesterol: 86.7 mg
• Sodium: 441.4 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 3.6 g
• Protein: 37.0 g