Instant Pot Jamaican Rice And Peas
Prepare your Jamaican rice and peas using your Instant Pot for perfect rice every time; you can literally walk away and return with authentic Instant Pot Jamaican rice and peas!
My husband recently bought me an Instant Pot and it is a huge game-changer for me! It has cut down on my preparation time, and I have the peace of mind that I can walk away from the pot and don’t have to worry that I’m going to ruin my dish.
I was wondering what the big deal was about Instant Pot, and now that I have one, I’m wondering why I was I second-guessing! It reminds me of having a smartphone, I’m wondering how I survived without one!
For those who haven’t taken the plunge in purchasing one, you can still make the recipe the traditional way with this Jamaican Rice And Peas Recipe.
It is delicious served with my Jamaican Jerked Cauliflower recipe.
Ingredients For Instant Pot Rice and Peas
- Kidney Beans: These beans are hearty and robust, providing a meaty texture and rich flavor, that serve as the foundation of this dish.
- Water: is used to cook the beans and rice, ensuring they are tender and fluffy.
- Onion: adds depth and a savory base note, essential for building layers of flavor.
- Green onions: bring a mild, fresh taste and a hint of crispness, enhancing the overall freshness of the dish.
- Garlic: delivers a strong, aromatic punch that deepens the savory profile of the rice and peas.
- Ginger: offers a sharp, spicy undertone that complements the creaminess of the coconut milk and the earthiness of the beans and rice.
- Coconut Milk: Infuses the dish with a creamy texture and subtly sweet flavor, balancing the spices and enriching the rice.
- Long Grain Brown Rice: Provides a chewy texture and nutty flavor, which holds up well under the rich flavors of the sauce.
- Allspice: A warm, aromatic spice that adds a hint of nutmeg, cinnamon, and clove flavors, giving the dish a distinct Caribbean flair.
- Thyme leaves contribute earthy and slightly minty notes, essential for authentic Caribbean cooking.
- Salt: enhances the natural flavors of all the ingredients, bringing the dish together.
- Scotch Bonnet Pepper: Offers a potent heat and fruity taste, pivotal for adding a spicy kick to the dish, used judiciously to control the spice level.
How to Make Instant Pot Jamaican Rice and Peas?
The recipe is so easy, I presoaked the beans overnight after sorting them and washing them in a colander.
The next morning, I drained the beans, rinsed them, and put them in my Instant Pot with water and pressure-cooked them for 8 minutes on high pressure using the manual setting.
After the 8 minutes have passed, allow the steam pressure to naturally release for about 20 minutes. Leave the valve closed and allow the pressure to decrease naturally.
I have also used the quick release method, by opening the valve, turning it from sealing to venting and allowing the steam to release quickly. When the Instant Pot is depressurized,
The float valve will drop and allow the lid to unlock and open once the pressure releases. Until then, the pressure cooker will remain sealed.
Next, I added all the remaining ingredients to the Instant Pot and set it manually to cook for 22 minutes.
Back home in Jamaica, we refer to kidney beans like peas, hence the name.
Traditionally, people eat rice and peas every Sunday for dinner, using dried kidney beans soaked overnight and freshly squeezed coconut milk.
Thyme, the herb of choice, and scotch bonnet pepper are added to the pot whole for flavor. Be careful not to open the pepper, because it is extremely hot.
What Should I Serve With My Rice And Peas?
Instant Pot Curry Jackfruit And Potato
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Instant Pot Jamaican Rice And Peas
Equipment
Ingredients
- 1 1/2 cups dried kidney beans or 2 cans of kidney beans
- 3 cups water
- 1 small onion finely chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 14- ounce can of coconut milk
- 3 cups long grain brown rice washed and drained
- 1/4 teaspoon allspice
- 1 teaspoon dried thyme leaves
- 2 teaspoons salt
- 1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
Instructions
- Sort kidney beans, remove debris, rocks, or damaged beans, and wash and drain kidney beans in a colander. If using canned kidney beans, drain beans and skip to 4
- Place kidney beans in a large bowl and cover with water, making sure there is enough water for them to double in size (about 2 inches above the beans). Let the beans soak for at least 6 hours or overnight. Drain the beans after soaking and rinse using a colander.
- Place kidney beans in the Instant Pot and add 3 cups of water. Cover the Instant Pot securely, and turn the valve to the sealed position. Manually set Instant Pot to cook beans for 8 minutes at high pressure. When the timer goes off, use the natural release method, do not open the valve and allow the pressure to release naturally.
- Meanwhile, sort and wash rice using a fine mesh strainer and set aside. Remove the lid, and add the onion, green onion, garlic, ginger, coconut milk, and rice. Stir to incorporate rice with all the other ingredients fully. Add allspice, thyme, and salt, and stir again. Add Scotch bonnet pepper or cayenne pepper. *If using canned kidney beans, add them along with 2 cups of water.
- Close the lid securely and turn the valve to the sealed position. Manually set Instant Pot to cook rice and peas for 22 minutes at high-pressure
- When the timer goes off, allow steam pressure to release for about 20 minutes naturally, and turn the sealing knob to vent to release the remaining pressure. Remove lid and discard Scotch bonnet pepper, fluff rice, and it’s ready to serve.
I made this tonight and the rice is too sticky and clumpy. I used canned beans that I drained and followed the instructions exactly. Do you know what could have happened? ? I also made your lentil soup and it was delicious!!!
Dulce, it shouldn’t be clumpy at all. I have made it numerous times if anything I would expect that it would turn out too dry. Let’s troubleshoot and see, did you use a long grain brown rice, the recipe is for brown rice because white rice cooks faster and would require less water. I like Jasmine brown rice or Basmati brown rice that is purchased from Trader Joes. If you used brown rice, the next thing I would say to use less liquid next time, no more than 1 inch and a half above the rice and beans. So happy the lentil soup turned out well, thank you for your feedback.
Hi Michelle. Thank you for the recipe, I made it today and the main problem I have, is that I can’t stop eating the rice and pea’s.
I’m so pleased, at long last to have the recipe without someone leaving a key ingredient out ;-)
Thank you Angelique I’m so happy you are enjoy it, you have a good problem hahaha. I’m getting ready to make a batch for the weekend as well!
If I want to make half the amount of rice do I half every other of the ingredients? Thanks
Henry that will work.
What is the yellow food to the left? That looks yummy to!
That must be pepper, it is optional, thank you!
How much peas should be listed in this recipe? Looks delicious!
Hello Michele, thank you. In Jamaica what you call beans is referred to as peas hence the confusion. I explained that in the introduction.
Do you still use 3 cups of water if you’re using canned beans?
Yes, I drained the can beans first and the water is also for cooking the rice.
I made it! And it was delicious!
Thank you Teresa for your feedback, I’m happy you loved it!
Michelle, If you are using canned beans and they are already cooked shouldn’t you skip step 3 and move to step 4? I’m afraid that the beans might get too mushy if I cook the canned beans 8 more minutes and then do a natural release before moving to step 4. I’m so excited to taste this recipe!
Michelle thznk you for catching that, that’s exactly what I meant, hope you enjoy my recipe!
Hey, looks delicious, but I wonder how long does it take in regular pot?
Thank you Shani, it will take from 50 minutes to an hour in a regular pot and only 22 minutes in the Instant Pot, note that the time is for brown rice.There is a link to the recipe for traditional stove top method above the recipe, in the story section.
I am so happy you made the jump! Welcome to the Ipot family! I can’t wait for you to add IP conversions to your recipes. I did so for one of your curries and it was awesome and less time consuming. Can’t wait to try this one!
Thank you Moalyne, I now want another pot so I can do the curry and the rice separate and keep them warm while I’m working and not have to reheat the dishes by the time my hubby gets home.
Hello dear I’ve been using my rice cooker over the last 8 years to cook rice and peas.