Instant Pot Jamaican Stew Peas

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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.

Instant Pot Jamaican Stew Peas

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. I do presoak the beans to reduce the adverse effects on digestion. 

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 vent. Be Careful.
  • Remove lid and serve.
  • Other Vegan Stews To Try
  • Chickpea Stew
  • Jackfruit Stew
  • Eggplant Stew
  • Lentil Stew
  • Blackbean and Butternut Squash Stew
 

Categories

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Courses: ,

Nutrition

Energy:
335 kcal / 1400 kJ
Fat:
5 g
Protein:
17 g
Carbs:
55 g
Per portion

Cooking Time

Preparation:
35 min
Cooking:
20 min
Ready in:
55 min
For:
12 servings

Ingredients

Instructions

  1. 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
  2. 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.
  3. Place the lid on the Instant Pot and set the knob to Sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
  4. 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.
  5. Remove lid and serve.
  6. *Note: I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.

Notes

Instant Pot Jamaican stew Peas

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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40 Comments
  1. Natalie
    October 8, 2019

    Made this tonight for my husband (he’s eating vegetarian) and it was dinner for the whole family. Success! Will definitely add some ground provisions, pumpkin and cho cho next time. And next time will probably be this weekend.

    • Michelle Blackwood
      October 8, 2019

      That’s awesome Natalie, I’m happy it was a success, love the addition of ground provisions, pumpkin and chocho, yummy! Thank you for your feedback.

  2. Cindy
    February 10, 2019

    Mines did not come out anything like your picture. What did I do wrong? Its not thick or even red like yours.

    • Michelle Blackwood
      February 10, 2019

      Cindy it depends on the beans you used, there are two types of kidney beans sold in the stores here in the USA, one is light kidney beans and the other is dark kidney beans. I only use dark kidney beans. For thicker stew peas, after you are finished, you could easily switch to saute mode and cook the stew peas stirring until it reaches the consistency you love or I bet if you let it cool some it will get very thick. Also please double check that you followed the instructions to the T.

  3. Olu
    January 20, 2019

    Hi Michelle. I want to try this dish today and I have a quick question. You said to reserve the liquid from cooking the dry beans (option 2) in the Instant Pot. Then add the bean broth to the pot along with the beans and other ingredients. I’m so confused by this step of reserving the liquid separately when it’s going to go back into the same pot. Can you explain more? I don’t want to get it wrong! ?

    • Michelle Blackwood
      January 20, 2019

      I see what the problem is now. I need to separate the two methods. I added a method using dried kidney beans and one for canned kidney beans. I hope this helps.

  4. Cee- cee
    January 20, 2019

    Amazing. You did it again Michelle, with another awesome recipe. The results were fantastic. I added jamican pumpkin, yam and potatoes. I used whole wheat spelt flour for the dumplings. Stew peas and redpea soup are my favorite things. To make it into a soup I just cooked the beans in 8 cups of water and used all the bean broth. Increased the pimento seasoning to 1tsp. And decreased the coconut milk to 1/2 cup. Tastes great both ways. Thank you for sharing these great recipes. You have quickly became my favourite vegan food blogger! Cant wait to try all your recipes out.

    • Michelle Blackwood
      January 20, 2019

      Cee-cee, I’m so happy you enjoyed it and I love your adjustments. You made my day, thank you for your feedback.

  5. Tamieka
    January 12, 2019

    Yummy yummy yummy!!
    Made this today and it was delicious!!
    I used cayenne pepper instead of scotch bonnet…lol.
    I also added yucca/casavva… it added a nice thickness to it.

    Thanks for the recipe.

    • Michelle Blackwood
      January 12, 2019

      Tamieka, I’m so happy you enjoyed it and I love your adjustments.

  6. Carolyn Young
    January 3, 2019

    Hi Michelle, I didn’t see my post from yesterday and forgot everything I typed, so I created a much smaller post today. But I’m glad the post showed up and you were able to see it. Yes, I meant the Lion of Judah brand of soya chunks (not curls). Sorry about that.

    • Michelle Blackwood
      January 3, 2019

      Thank you Carolyn, I appreciate that.

  7. Rasheda
    December 29, 2018

    Hello Michelle
    This recipe looks really good, but I am not a vegan and would like to add meat as well. Any instructions on how do to do that? Either beef or smoked turkey would work for me.

    • Michelle Blackwood
      December 29, 2018

      Rasheda this is a vegan website, I suggest you use Google, I’m happy you stopped by anyway.

  8. tee
    December 29, 2018

    hi, about to try this recipe and I’m new to the instant pot! when cooking the peas initially in the pot you’ve mentioned high pressure for 35 mins but not what type of release to do? is it a quick release or 10min natural release. many thanks

    • Michelle Blackwood
      December 29, 2018

      Tee sorry about that quick release is fine.

  9. Elizabeth
    November 21, 2018

    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!

    • Michelle Blackwood
      November 21, 2018

      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

      • Elizabeth
        November 22, 2018

        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.

        • Michelle Blackwood
          November 23, 2018

          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.

          • Elizabeth
            January 2, 2019

            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.

          • Michelle Blackwood
            January 2, 2019

            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.

  10. Krystal woodhouse
    September 19, 2018

    CanI use can kidney beans instead of dry?

    • Michelle Blackwood
      September 19, 2018

      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.

  11. Francesca Vergnano
    September 8, 2018

    Hi! I don’t have a instant pot, how long do you think it would need to cook in a regular pot?

  12. Karen
    July 25, 2018

    I did not think it possible to enjoy stew peats this much without the meat – I’m becoming a regular on your site.

    • Michelle Blackwood
      July 25, 2018

      Thank you Karen, I’m so happy you enjoyed it. I appreciate your feedback.

  13. Stacy
    May 19, 2018

    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

    • Michelle Blackwood
      May 19, 2018

      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.

  14. Ymani
    February 1, 2018

    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

    • Michelle Blackwood
      February 2, 2018

      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.

  15. Indra
    January 25, 2018

    Hi! This recipe looks great! Wondering if you have tried it in the crockpot or have any tips for trying the recipe that way?

    • Michelle Blackwood
      January 25, 2018

      Indra, I haven’t tried it in a crockpot but it should be fine in the cockpit

  16. Dev
    January 21, 2018

    This is a great idea

  17. Debbie
    January 21, 2018

    My family enjoyed this dish. Simple to make and absolutely delicious. ???

    • Michelle Blackwood
      January 21, 2018

      Awe thank you Debbie, so happy your family enjoyed it, its definitely our family favorite as well.

  18. Kate
    January 15, 2018

    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!

    • Michelle Blackwood
      January 15, 2018

      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.

      • Kate
        January 15, 2018

        Thanks so much, Michelle! I’ll let you know how it turns out :)