This hearty Instant Pot Jamaican Stew Peas recipe is the perfect taste of the Island, with delicious Kidney Peas cooked in coconut milk, thyme, allspice and topped with dumplings.

I can’t exaggerate how delicious this Instant Pot Jamaican Stew Peas recipe is! It is so delicious that my hubby requested it two days in a row. It is the Instant Pot version of my popular Jamaican Stew Peas with Dumplings (Spinners) recipe with minor tweaks. I have also perfected my Instant Pot Jamaican Rice and Peas recipe.

I enjoyed making this recipe in the Instant Pot because I basically added all the ingredients and set the pot and walked away. 

Instant Pot Jamaican Stew Peas

How To Cook Instant Pot Jamaican Stew Peas?

The First Method With Dried Beans

  • 1. To prepare this Instant Pot Jamaican Stew Peas, sort 1 pound or 2 cups of dried kidney beans removing debris and broken beans. Wash beans and cover with water at least 2 inches above beans.
  •  2. Allow to soak for at least 6 hours or overnight, the following morning you discard water, Add kidney beans to Instant Pot with 8 cups of water and place the lid on sealing, cook on manual high pressure for 28 minutes. At the end of 28 minutes, use the Quick release method. 
  • 3. Make sure there are at least  3 cups of the bean broth in the instant pot along with the cooked beans. Add to the Instant pot the remaining ingredients, coconut milk, onion, garlic, ginger, green onions, carrot, thyme, allspice, salt, and dumplings.
  • 4. Stir and close the knob (sealing) set the Instant Pot on High Pressure or Manual Pressure for 20 minutes. After the Instant Pot has beeped, allow it to Natural Release for 10 minutes then turn the knob to venting and Quick Release.
  • 5 After it is finished releasing the steam, open the cover and remove Scotch bonnet pepper and thyme, then serve. It is delicious served with rice but it was so hearty I served it with a large salad.

The Second Method Uses Canned Beans

  • Rinse and drain canned beans, place the beans  in Instant Pot, add vegetable broth, coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
  • To prepare dumplings, place gluten-free flour in a bowl, add salt and water, mix to form into a dough. Take pieces of dough and roll into the palm of your hands to form into cylindrical pieces or balls. Drop onto stew.
  • Place the lid on the Instant Pot and set the knob to Sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
  • After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting, placing a damp cloth over the vent. Be Careful.
  • Remove lid and serve

Other Vegan Stews To Try

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Instant Pot Jamaican Stew Peas

Instant Pot Jamaican Stew Peas

This hearty Instant Pot Jamaican Stew Peas recipe is the perfect taste of the Island, with delicious kidney peas cooked in coconut milk, thyme, allspice and topped with dumplings.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: stew peas, stewpeas
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 51 minutes
Servings: 12 servings
Calories: 230kcal

Equipment

Ingredients

  • 6 cups kidney beans cooked, or 4 (15 ounce) cans drained and rinsed
  • 3 cups bean broth if using beans from scratch, or vegetable broth if using canned beans
  • 2 cups coconut milk
  • 1 small onion chopped
  • 2 green onions chopped
  • 3 cloves garlic minced
  • ½ teaspoon fresh ginger grated
  • 2 medium carrots cut into circles
  • 2 sprigs thyme or 1 teaspoon dried
  • 1 Scotch Bonnet pepper or 1 teaspoon cayenne pepper
  • ½ teaspoon allspice
  • 1 ½ – 2 teaspoons salt

Dumplings

  • 1 cup gluten-free flour ( I used Pillsbury Best Gluten-Free Flour Blend)
  • ½ teaspoon salt
  • water to form dough

Instructions

Beans

  • Sort 1 pound or 2 cups of dried kidney beans, removing debris and broken beans. Wash beans and cover with water at least 2 inches above beans. Allow to soak for at least 6 hours or overnight.
  • The following morning, drain the beans. Add kidney beans to Instant Pot with 8 cups of water and place the lid on sealing, then cook on manual high pressure for 28 minutes.
  • At the end of 28 minutes, use the quick release method. Make sure there are at least  3 cups of the bean broth in the instant pot along with the cooked beans.

Stew Peas

  • Place bean broth or vegetable broth and cooked beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
  • To prepare dumplings, place gluten-free flour in a bowl, add salt and water, mix to form into a dough. Take pieces of dough and roll into the palm of your hands to form into cylindrical pieces or balls. Drop onto stew.
  • Place the lid on the Instant Pot and set the knob to Sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
  • After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting, placing a damp cloth over vent. Be Careful.
  • Remove lid and serve.
  • I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.

Nutrition

Calories: 230kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 402mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1735IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 4mg