Instant Pot Jamaican Stew Peas
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.
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.
- Â 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 serv
Other Vegan Stews To Try
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Hello! This recipe looks absolutely amazing!! My family is from Jamaica and my husband and I have stopped eating meat and chicken 1.5 years now. To find a vegan recipe of stew peas and rice is heavenly! Here’s my question — to get the true taste of stew peas w/o using meat, I’d like to use Soy Curls. Any suggestions on how I should season the soy curls to resemble the meat taste of oxtails? Any help you can provide will be greatly appreciated!
That’s wonderful Elizabeth, I’m happy you have found my page and congrats on your journey. There are several ways to approach the Soy Curls but here is one, rehydrate using just enough water (or you can use a vegan bouillon plus water). squeeze out as much liquid as possible. Toss soy curls with oil, add Bragg’s liquid aminos to taste if you only rehydrated with water. Add thyme, Italian seasoning, nutritional yeast flakes. onion powder, garlic powder, paprika. Bake on an oiled baking sheet in a preheated oven at 400 degrees for 25-30 minutes, stirring halfway. Stir in this seasoned Soy Curls after the stew peas are finished cooking. Make sure you don’t cook it in the Instant Pot, just stir baked soy curls in at the end. Obviously I didn’t test this recipe so please let me know how you like it. Happy Holidays
Hi Michelle, i appreciate the quick reply! Yes, i will certainly try the recommendation on how to season the soy curks and will let you know. I told my meat-eating brother i found a vegan stew peas recipe, he about fell out his chair!!! Have a wonderful Thanksgiving and Merry Christmas to you and your family.
Hahaha, I can’t wait for you to make it for him. Whenever I make it for non-vegqns it is usually a big hit.
Hi Michelle, Happy New Year to you, it’s Elizabeth. I’ve made this dish several times. I haven’t tried making it with the soy curls, however I made it this evening with soy chunks and it was AMAZING!!! I used 2 1/4 cups of veggie broth (that I heated in a sauce pan) and 1 cup of hot water. I added Ocho Rios brand meat seasoning, black pepper, onion powder, powdered thyme, and salt and soaked the chunks for 20 mins. Once they rehydrated, I squeezed any excess water out of the chunks and added them in the stew. So good!!! If you’re interested I used the Lion of Judah brand of soy curls (the light color) which created a nice brienisj color once hydrated.
Hello Elizabeth, that’s wonderful. I’m so happy it worked out for you. I haven’t tried the Ocho Rios brand seasoning as yet, I need to check it out. Your adjustments sound amazing. I believe you meant the soy chunks brand is the Lion of Judah. Thank you very much for your inspiration.Happy New Year to you and your family.
CanI use can kidney beans instead of dry?
Absolutely, this is what I would do, use about 3-4 cans kidney beans, half the amount of other liquids in the recipe. Add the remaining ingredients as written except I would add the salt after its cooked and cook on high pressure for about 10 minutes. Bear in mind that I didn’t make it this way as yet, it is a suggestion. If it works, let me know.
Hi! I don’t have a instant pot, how long do you think it would need to cook in a regular pot?
Hello Francesca, check out my recipe that’s done in a regular pot. The link is also on the same page as the Instant Pot version or here: https://healthiersteps.com/jamaican-stew-peas-dumplings-spinners/
I did not think it possible to enjoy stew peats this much without the meat – I’m becoming a regular on your site.
Thank you Karen, I’m so happy you enjoyed it. I appreciate your feedback.
Hello! I am looking to make this and i have been hesitant sine i am only making for 1. Would you be so kind to help with vegetable broth and bean broth amount? I was thinking 1 cup dry kidneys beans would work for 1. Thanks in advance
1 cup dry kidney beans would be half of the recipe. So just half the ingredients and if you have a lot leftover, freeze the remainder in portion bags.
Wow! Why am I just finding your website. Just when I needed some inspiration for vegan cooking. I was about to go back to cooking meat (the recipes I know). I’m so grateful. I love that they are “our” recipes too. I see you sis. Great work. Give thanks
Hi Sis. welcome to my website, I’m so happy you found my website, nothing happens by chance. Please enjoy and let me know how you are doing and I’m open to creating recipes that I haven’t posted as yet. Also, check out my cookbook, it has many recipes that are not on my website.
Hi! This recipe looks great! Wondering if you have tried it in the crockpot or have any tips for trying the recipe that way?
Indra, I haven’t tried it in a crockpot but it should be fine in the cockpit
This is a great idea
My family enjoyed this dish. Simple to make and absolutely delicious. ???
Awe thank you Debbie, so happy your family enjoyed it, its definitely our family favorite as well.
Hey there! I’m hoping to make this tonight, but the cooking time seems really high… doesn’t everything get overlooked and mushy? I’m an instant pot noob, but most of the recipes I’ve tried are cooked for 3-5 minutes with immediate quick release. Also, can I use canned beans? Thanks!
Kate, I have a video on my facebook page of the above post, it the very same photo that’s showing here and you can see it doesn’t look like mush. I’m sure you can reduce the time but I will leave it as it worked perfectly for me.
Thanks so much, Michelle! I’ll let you know how it turns out :)