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.
One of the advantages of using an instant pot is that you do not have to soak the peas. You would just leave them in longer. Why are you still soaking and how long would you recommend to pressure cook if one chooses not to soak?
I soak most of the time because it digests better, I’m talking from personal experience and my husband knows hours later when I haven’t soaked the beans. Unfortunately, I do not know how to make this with uncooked kidney beans and will only be guessing, we Jamaicans dislike soggy rice and peas or undercooked rice so if you try please let us know.
In the comments below you give two different instructions for using canned beans. In one comment you say to use 3 cups of water, and in the other you say to use 1.5 cups of water. Please clarify!
I can’t find where I said 1.5 cups of water. Let me find it in order to clarify. All I am seeing is 3 cups of water for both dried kidney beans or canned beans.
If i want to half the recipe and If I’m using canned beans and brown rice, how much water and coconut milk do I put in and also do I change cooking time? I made it the first time and it came out perfect but I had way too much left over so I want to make half this time and I tried yesterday and I think I used too much water or too much liquid, please help
Oh wow Zach, you would think that halving the recipe would work but from what you are saying it didn’t. Well, I only tried it once with the original recipe that has double the amount and it came out perfect. Unfortunately, I would have to experiment with it for half the recipe and time won’t allow me just now. I would recommend if you love the recipe then make it as is and freeze the leftovers in portion sizes and it will keep in the freezer for about 6 months. I have a lot in my freezer right now.
I think I might have halved wrong, I think I put too much water in it the last time. If I half the recipe do I cook the full time?
If using canned beans, to what time should I set the instant pot?
Jaydee, you would cook it for 22 minutes on high pressure if using brown rice.
Hi. If I’m using canned beans and do not need to do steps 1-3 do I still need the 3 cups of water to cook the rice?
Marquise, 1 1/2 cups water plus the coconut milk should be enough liquid for 3 cups of rice.
So if using canned its 1.5 cups water or 3?
2 cans of kidney beans plus 3 cups water and 3 cups rice.
Made this tonight. Excellent!!! A huge thank you. I have been wanting to cook traditional JA dishes in my IP and veganize them. Now I have something For the whole family. Please add more
Awesome Charlene, thank you for your feedback. So excited that it turned out well for you. I’m definitely planning to add more.
Someone asked about the yellow food and you said pepper, but not what’s on top of the rice but next to it… it looks delicious (not the pepper!). Would love it if you shared it with us ?.
Oh okay, thank you it is curried soy curls, https://healthiersteps.com/recipe/vegan-curry-chicken/
What model instant pot do you recommend?
Patrick, I have the 6 quarts 6 in 1 for a family of 3 and we got my daughter the 3 quarts for university.
Hi Michelle, if I double the the beans, will it cook in the same time frame? Thanks
It will Monica, enjoy!
I tried this recipe in my instant pot today for Sunday dinner. PPPPPUUUUUURRRRRFFFFECCTION!!!! I use white rice with a little less water and it was amazing! Truth be told I always struggled with getting stove top rice and peas to be just right but this one was PERFECT! Thank you!!!!!
Alicia, that’s wonderful so happy it came out perfect with white rice. So excited, thank you for your feedback!
Now i need to check out your other recipes!!!!!
Thank you Alicia :)
How much water did you use for the white rice version?
Ross I didn’t experiment with white rice but what I would do is use 1 cup of water plus 2 cups of coconut milk, 3 cups of white rice plus the remaining ingredients, set on manual pressure for 12 minutes. Hopefully, this works.
Thanks, Michelle! That was perfect. First time attempting this, but it won’t be my last. Next time, I’ll bump up the allspice and ginger. :)
You are welcome Ross, thank you for your feedback sounds great!