Instant Pot Jamaican Stew Peas
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.
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Servings: 12 servings
Calories: 230kcal
Equipment
Ingredients
- 6 cups kidney beans cooked, or 4 (15 ounce) cans drained and rinsed
- 3 cups bean broth if using beans from scratch, or vegetable broth if using canned beans
- 2 cups coconut milk
- 1 small onion chopped
- 2 green onions chopped
- 3 cloves garlic minced
- ½ 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
- ½ teaspoon allspice
- 1 ½ - 2 teaspoons salt
Dumplings
- 1 cup gluten-free flour ( I used Pillsbury Best Gluten-Free Flour Blend)
- ½ teaspoon salt
- water to form dough
Instructions
Beans
- 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. Allow to soak for at least 6 hours or overnight.
- The following morning, drain the beans. Add kidney beans to Instant Pot with 8 cups of water and place the lid on sealing, then cook on manual high pressure for 28 minutes.
- At the end of 28 minutes, use the quick release method. Make sure there are at least 3 cups of the bean broth in the instant pot along with the cooked beans.
Stew Peas
- 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
- 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.
- I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 402mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1735IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 4mg