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.
Hi! I’m excited to try this recipe. Can you give me an idea of about how hot (spicy) it will be if I include the Scotch Bonnet pepper? I’m thinking of bringing this to a potluck and although I love spicy things some people are sensitive so I don’t think I want it to be too hot. Thank you!
Heather, when I serve this for a potluck, I would only add the pepper whole or better yet leave it out since the recipe will be flavorful without it or add a 1/4 teaspoon of cayenne pepper instead.
Michelle, thank you for sharing your recipe. I’m in the middle of making it now. I’m not sure what you meant by “use the natural release method”. I looked up what its meant by natural release and it means to let the steam release naturally; which could take up to 40 mins. You did not include 40 minutes into the cook time, so I’m thinking you meant for us to turn the handle to open the instant pot manually. Your reply will be too late to help me for this time but I’ll have the information for the next time. Please expound. Thank you in advance.
Elizabeth, it should take anywhere between 5-30 minutes for natural release, it depends on the amount of liquid in the Instant Pot. In a hurry, then wait for 15 minutes for natural release, then quick release. For the quick-release method, use a damp kitchen towel or a mitten and put over the vent as you turn the knob from sealing to venting, the float valve will then drop into the lid (you should hear it drop) when the Instant Pot as depressurized, then you can open the lid.
Hi Michelle, so I made this dis over two weeks ago and it was ok, rice a little mushy not fluffy nor shelly as in the pic.
I used my Power Quick Pot and the same brand brand brown rice.
I believe I may the timer a little longer than 22 mins as recommended.
Will be making this dish again tomorrow, will let you know the end results.
Karisha, thank you for sharing your feedback, I’m happy you tried it. I agree to make it again and definitely make it the recommended time and also put a tad less liquid. Hope you get the fluffy result ❤️❤️❤️
I followed your directions .It turned out perfect.My husband who is originally from Trinidad loved it. I will be trying some of your other recipes as we are trying to eat less meat and just got an instapot.
Lorraine, that’s awesome. I’m so happy that your hubby loved it. The Instant Pot is such an amazing kitchen tool. Thank you for your feedback.
I get called upon to contribute vegetarian and vegan recipes at parties and gatherings, and this is one of my favorite go-to recipes when I need a dish that’s yummy and has some substance, so us vegheads aren’t munching on green salad only. I’ve made it several times, and everyone that tries it is a big fan of this. Thanks for the recipe!
Jenna that’s wonderful to read, I’m so happy that you have had success with my recipe and thank you very much for your feedback. I know the feeling!
There’s a problem with the instructions. It says that if you’re using canned beans you should skip to step 4. If you skip directly to step 4, you will never add water or the beans and then you won’t have enough fluid for the rice.
Thank you Kim, I edited it.
Uuugh. I don’t know what I did wrong!!! I follow the recipe to a tee and my rice came out mushy. Not fluffy as pictured. Do you think I should of used 2 cups of water instead of 3? Or do you think it’s because I’m using a Pressure Cooker XL instead of an Instant Pot?
Deanna, did you use brown rice?
Is it the same cooking time cooking with long grain white rice?
Cici, if I said yes then I wouldn’t be truthful because I only made it with brown rice. White rice cooks faster than brown rice but I would have to try it to tell you the cooking time.
I made this since I got a new IP and needed an accompaniment for my jerk chicken. I was so happy to see this and the only thing I didn’t do is soak the peas because I was in a hurry. I cooked them according to IP instructions with 2 T of ACV to kill any chance of gas. I followed everything else as you wrote and this turned out wonderfully.
I hope you have more Jamaican recipes with IP.
Thank you so much!
Wow that’s wonderful to know that it turned out great even without you soaking the peas. I haven’t tried ACV to kill gas thanks for sharing, my husband is so sensitive that I might not have a problem risking cooking unsoaked beans but he does, lol. I do have Instant Pot Stew Peas and Jackfruit with Potato Curry that you can try.
What IP instructions did you use? I have not been able to find any even on their website.
Charlotte, this is what I copied and pasted from the instructions, “Close lid securely, 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 naturally release for about 20 minutes, turn the sealing knob to venting to release the remaining pressure. Remove lid and discard Scotch bonnet pepper, fluff rice and its ready to serve.” Note, I used brown rice.
I was wondering if Rice and Peas could be made via the IP and was very pleased to find your recipe. We tried it today with the dried red peas and it came out beautifully.
Wow that’s awesome, so happy it turned out great and thank you for your feedback.
Tried this recipe yesterday and it came out perfect! Used canned kidney beans and 3 cups water along with coconut milk. Thank you this recipe is a keeper, I could never get the right consistency on the stove top. Husband also gave compliments and he is a tough critic.
Christinea, I’m so happy it turned out great for you and even your hubby enjoyed it. Thank you for sharing your feedback and I hope you also try the Instant pot Jamaican Stew Peas.