Easy Jamaican Rice and Peas Recipe

Easy Jamaican Rice and Peas Recipe - I know some of you will wonder if I omitted the peas in this recipe. In fact, I did, but that’s a good thing. In this context, “peas” refers to red kidney beans. Although I usually prefer to cook dried beans from scratch in the Instant Pot, I call for canned red beans here.
Dried beans would take twenty to thirty minutes to cook, while the rice only takes four minutes under pressure. This is the most efficient way of making the two together.

Active Time: 5 minutes
Total Time: 20 minutes
Easy Jamaican Rice and Peas instant pot Recipe

Ingredients for Best Jamaican Rice and Peas:

  • 1 cup jasmine rice, rinsed and drained
  • 1 cup water
  • 1 Scotch bonnet chile
  • 3 sprigs fresh thyme, or ½ teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon ground allspice
  • 1 tablespoon melted Ghee, vegetable oil, or coconut oil
  • one cup canned kidney beans, drained and rinsed
  • ½ cup full-fat coconut milk

How to Make Easy Jamaican Rice and Peas:

  1. In the Instant Pot, combine the rice, water, whole chile, thyme, salt, and allspice. Stir to combine. Add the ghee and stir to combine. Gently add the kidney beans on the top of the rice; do not stir.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at high pressure for four minutes. At the end of the cooking time, enable the pot to sit undisturbed for ten minutes, then unleash any remaining pressure.
  3. Stir in the coconut milk. Place the lid back on the pot and allow to stand for about 10 minutes for the coconut milk to be absorbed.
  4. Remove the thyme sprigs and the chile, and serve.

Function: Pressure/Manual (High)
Release: Natural/Quick
Dietary Considerations:Gluten-Free

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