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’ve made this 3x so far this month and its so delicious and easy. My husband prefers brown rice but sometimes I find brown rice to be lacking flavor. Not with this recipe! Thank you! By the way, is the cooking time the same if I wanted to cook 6 cups of rice to yield 18 cups?
Thanks so much for sharing this recipe. My grandmother used to make Rice and Peas all the time when I was a child. This recipe is bang on in appearance and taste with how she used to make it.
Ethan, I’m so happy you loved it and that it reminds you of your grandma.
I spent a while looking for a Jamaican rice and peas recipe specifically using BROWN rice and an instant pot and was about to give up and try to adapt my own until I find yours. WOW, so good. I soaked my beans for 3 days (to try to extra make them more digestible …) and everything turned out perfectly with the water ratio + level of doneness of the rice. My last few brown rice attempts haven’t turned out so good so I was impressed with how perfectly it cooked. I made it with your jerk cauliflower recipe which was amazing – I actually used the jerk sauce from your separate post for it rather than the one in the cauliflower recipe and it was delicious. I’m glad I took the time to add the extra step for breading the cauliflower (I contemplated skipping) as it was so yummy. Will definitely be a repeat! Thank you!
Caroline, I’m so happy you found my recipe. I’m so happy you enjoyed it. I appreciate your feedback.
If you wanted to use dried pigeon peas and jasmine rice, how would that change the recipe?
Patricia, you can substitute with dried pigeon peas. I did use brown rice so you might want to use 1/4 cup less liquid if your Jasmine rice is white rice, and you should be fine. I hope you enjoy.
Hello is there a way I can use white rice with this recipe? Thank you