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YumThis 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.
To prepare this Instant Pot Jamaican Stew Peas I first prepare the 1 pound or 2 cups dried beans. You have two methods:
1: Sort and wash dry beans then soak in water overnight, the following morning you discard water, rinse then cook beans in 8 cups water in a large pot on the stovetop, bring to boil then reduce to simmer for 45 minutes - 1 hour. Reserve liquid to use as broth.
2: wash and sort and cook in Instant Pot with 8 cups of water on high pressure for 35 minutes. Reserve liquid to use as broth.
Add the *bean broth(liquid from cooked beans) to the Instant Pot, cooked beans, coconut milk, onion, garlic, ginger, green onions, carrot, thyme, allspice, salt, and dumplings. 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. 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.
- Energy:
- 335 kcal / 1400 kJ
- Fat:
- 5 g
- Protein:
- 17 g
- Carbohydrate:
- 55 g
Ingredients
- 6 cups cooked kidney beans
- 3 cups bean broth, vegetable broth
- 2 cups coconut milk
- 1 small onion, chopped
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1/2 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
- 1/2 teaspoon allspice
- 1 1/2- 2 teaspoons salt
- 1 batch Dumplings, (recipe below)
- 1 cup gluten-free flour, ( I used Pillsbury Best Gluten-Free Flour Blend)
- 1/2 teaspoon salt
- water, to form dough
- Preparation:
- 35 min
- Cooking:
- 20 min
- Ready in:
- 55 min
Instructions
Place bean 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 knob to Venting, placing damp cloth over vent. Be Careful.
Remove lid and serve.
*Note: I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.
Notes
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 :)