Instant Pot Jamaican Rice and Peas
20 Minutes Dump and Go Vegan Jamaican Rice and Peas Recipe
Equipment
- Instant Pot or Pressure Cooker
- Strainer
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
Ingredients
To Cook the Kidney Beans
- 1 Cup Red Kidney Beans Dried
- 1 Teaspoon Salt
- 1 Cups Water
- 3 Cloves Garlic Chopped
- 2 Sprigs Thyme
- 1 Stalk Scallion Chopped
- 3 Whole Pimento or Allspice
To Cook the Rice and Peas
- 1 ½ Cups Jasmine Rice Rinsed
- 1 ½ Cup Coconut Milk
- 1 Whole Scotch Bonnet Pepper Optional
Instructions
To Cook the Kidney Beans
- Add the kidney beans, water, garlic, thyme, scallion, pimento and salt to the instant pot.
- Cover the instant pot and set to pressure cook on high for 15 minutes.
- Once the timer is up, use the quick release method to allow the steam to escape.
To Cook the Rice and Peas
- Add the rinsed jasmine rice, scotch bonnet and coconut milk to the cooked kidney beans.
- Turn the instant pot to low pressure for 4 minutes and cover.
- Allow the rice to cook and release the pressure using the natural release method.
Video
Notes
This instant pot Jamaican rice and peas recipe calls for dried kidney beans.
If you would like to reduce the cooking time, use one can of cooked red kidney beans instead of 1 cup of dried kidney beans.
Dump all the ingredients in the instant pot (including the cooked kidney beans from the can), cook on high pressure for 4 minutes. Use the natural release method.
