5.04

Instant Pot Jamaican Rice And Peas

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!

Instant Pot Jamaican Rice And Peas Recipe

My husband recently bought me an Instant Pot and it is a huge game changer for me! It has cut down 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 was the big deal about Instant Pot and now that I have one, I'm wondering why was I second guessing! It reminds me of having a smartphone, I'm wondering how I survived without one!

 

For those who haven't take 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.

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 cook them for 8 minutes on high pressure using the manual setting.

After the 8 minutes has finished,  allow steam pressure to naturally release for about 20 minutes, you 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 the lid will be able to unlock to open. Until the pressure is released and the float valve dropped, the pressure cooker will not open.

Next, I added all the remaining ingredients to the Instant Pot and set it manually to cook for 22 minutes.

Instant Pot Jamaican Rice and Peas

Back home in Jamaica, we refer to kidney beans as peas, hence the name. Traditionally rice and peas recipe is eaten every Sunday for dinner, using dried kidney beans that are soaked the night before 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.

 

Per portion
Energy:
265 kcal / 1108 kJ
Fat:
8 g
Protein:
8 g
Carbohydrate:
42 g

Ingredients

For: 15 servings
Preparation:
20 min
Cooking:
30 min
Ready in:
50 min

Instructions

  1. Sort kidney beans removing any debris, rocks or damaged beans, wash and drain kidney beans in a colander. If using can kidney beans, drain beans and skip to 4

  2. Place kidney beans in a large bowl and cover with water, making sure that there is enough water for the kidney beans to double in size (about 2 inches above beans). Let the beans soak for at least 6 hours or overnight. Drain beans after soaking and rinse using a colander.

  3. Place kidney beans in the Instant Pot and add 3 cups of water, cover instant pot securely and make sure to turn the valve to '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.

  4. Meanwhile, sort and wash rice, using a fine mesh strainer and set aside. Remove lid, add onion, green onion, garlic, ginger, coconut milk, rice. Stir to fully incorporate rice with all the other ingredients. Add allspice, thyme, salt and stir again. Add Scotch bonnet pepper or cayenne pepper.

  5. 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

  6. 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.

Notes

Instant Pot Jamaican Rice And Peas

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Rating

42 Comments
  1. Natasha
    September 23, 2018

    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!

    • Michelle Blackwood
      September 23, 2018

      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.

  2. Zach
    August 27, 2018

    5.02

    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

    • Michelle Blackwood
      August 27, 2018

      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.

      • Zach c
        September 17, 2018

        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?

  3. Jaydee
    June 28, 2018

    If using canned beans, to what time should I set the instant pot?

    • Michelle Blackwood
      June 28, 2018

      Jaydee, you would cook it for 22 minutes on high pressure if using brown rice.

  4. Marquise
    May 15, 2018

    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?

    • Michelle Blackwood
      May 15, 2018

      Marquise, 1 1/2 cups water plus the coconut milk should be enough liquid for 3 cups of rice.

  5. Chalene
    April 9, 2018

    5.02

    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

    • Michelle Blackwood
      April 9, 2018

      Awesome Charlene, thank you for your feedback. So excited that it turned out well for you. I’m definitely planning to add more.

  6. Marta
    January 30, 2018

    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 💗.

  7. PATRICK
    January 26, 2018

    What model instant pot do you recommend?

    • Michelle Blackwood
      January 26, 2018

      Patrick, I have the 6 quarts 6 in 1 for a family of 3 and we got my daughter the 3 quarts for university.

  8. Monica
    January 20, 2018

    Hi Michelle, if I double the the beans, will it cook in the same time frame? Thanks

    • Michelle Blackwood
      January 20, 2018

      It will Monica, enjoy!

  9. Alicia b
    January 14, 2018

    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!!!!!

    • Michelle Blackwood
      January 14, 2018

      Alicia, that’s wonderful so happy it came out perfect with white rice. So excited, thank you for your feedback!

      • alicia
        January 15, 2018

        Now i need to check out your other recipes!!!!!

        • Michelle Blackwood
          January 15, 2018

          Thank you Alicia :)

  10. Dulce
    December 30, 2017

    I made this tonight and the rice is too sticky and clumpy. I used canned beans that I drained and followed the instructions exactly. Do you know what could have happened? 😳 I also made your lentil soup and it was delicious!!!

    • Michelle Blackwood
      December 30, 2017

      Dulce, it shouldn’t be clumpy at all. I have made it numerous times if anything I would expect that it would turn out too dry. Let’s troubleshoot and see, did you use a long grain brown rice, the recipe is for brown rice because white rice cooks faster and would require less water. I like Jasmine brown rice or Basmati brown rice that is purchased from Trader Joes. If you used brown rice, the next thing I would say to use less liquid next time, no more than 1 inch and a half above the rice and beans. So happy the lentil soup turned out well, thank you for your feedback.

  11. Angelique
    December 29, 2017

    5.02

    Hi Michelle. Thank you for the recipe, I made it today and the main problem I have, is that I can’t stop eating the rice and pea’s.

    I’m so pleased, at long last to have the recipe without someone leaving a key ingredient out ;-)

    • Michelle Blackwood
      December 29, 2017

      Thank you Angelique I’m so happy you are enjoy it, you have a good problem hahaha. I’m getting ready to make a batch for the weekend as well!

  12. Henry
    December 29, 2017

    If I want to make half the amount of rice do I half every other of the ingredients? Thanks

    • Michelle Blackwood
      December 29, 2017

      Henry that will work.

  13. Jean
    December 26, 2017

    What is the yellow food to the left? That looks yummy to!

    • Michelle Blackwood
      December 26, 2017

      That must be pepper, it is optional, thank you!

  14. Michele
    December 21, 2017

    How much peas should be listed in this recipe? Looks delicious!

    • Michelle Blackwood
      December 21, 2017

      Hello Michele, thank you. In Jamaica what you call beans is referred to as peas hence the confusion. I explained that in the introduction.

  15. Amy
    December 17, 2017

    Do you still use 3 cups of water if you’re using canned beans?

    • Michelle Blackwood
      December 17, 2017

      Yes, I drained the can beans first and the water is also for cooking the rice.

  16. Teresa Roberts-Lee
    December 16, 2017

    I made it! And it was delicious!

    • Michelle Blackwood
      December 16, 2017

      Thank you Teresa for your feedback, I’m happy you loved it!

  17. Michelle Russell
    December 9, 2017

    Michelle, If you are using canned beans and they are already cooked shouldn’t you skip step 3 and move to step 4? I’m afraid that the beans might get too mushy if I cook the canned beans 8 more minutes and then do a natural release before moving to step 4. I’m so excited to taste this recipe!

    • Michelle Blackwood
      December 9, 2017

      Michelle thznk you for catching that, that’s exactly what I meant, hope you enjoy my recipe!

  18. Shani
    December 7, 2017

    5.02

    Hey, looks delicious, but I wonder how long does it take in regular pot?

    • Michelle Blackwood
      December 7, 2017

      Thank you Shani, it will take from 50 minutes to an hour in a regular pot and only 22 minutes in the Instant Pot, note that the time is for brown rice.There is a link to the recipe for traditional stove top method above the recipe, in the story section.

  19. Moalyne
    December 6, 2017

    I am so happy you made the jump! Welcome to the Ipot family! I can’t wait for you to add IP conversions to your recipes. I did so for one of your curries and it was awesome and less time consuming. Can’t wait to try this one!

    • Michelle Blackwood
      December 7, 2017

      Thank you Moalyne, I now want another pot so I can do the curry and the rice separate and keep them warm while I’m working and not have to reheat the dishes by the time my hubby gets home.

    • Blackstone
      December 7, 2017

      Hello dear I’ve been using my rice cooker over the last 8 years to cook rice and peas.