Instant Pot Jamaican Rice And Peas

Ingredients

• 1½ cups (about 280 g)dried kidney beans (or 2 cans kidney beans)
• 3 cups (710 ml; or 2 cups/475 ml if using canned beans)water
• 1 smallonion, finely chopped
• 2green onions, chopped
• 3 clovesgarlic, minced
• 1 teaspoon (about 2 g)fresh ginger, grated
• 1 can (14 oz/397 g)coconut milk
• 3 cups (about 570 g)long-grain brown rice, washed and drained
• ¼ teaspoon (about 0.5 g)allspice
• 1 teaspoon (about 1 g)dried thyme leaves
• 2 teaspoons (about 12 g)salt
• 1Scotch bonnet pepper or ¼ teaspoon cayenne pepper

Instructions

1. 1

   Sort the beans

   Pick through the dried kidney beans, removing any debris, stones or damaged beans. Rinse and drain them in a colander. If using canned beans, drain them and skip to step 4.

2. 2

   Soak the beans

   Put the dried beans in a large bowl and cover with enough water to leave about 5 cm (2 inches) above them, allowing room for them to double in size. Soak for at least 6 hours or overnight, then drain and rinse in a colander.

3. 3

   Pressure-cook beans

   Put the beans in the Instant Pot with 3 cups (710 ml) of water. Secure the lid and set the valve to sealing. Cook at high pressure for 8 minutes, then allow the pressure to release naturally without opening the valve.

4. 4

   Add rice and seasoning

   Meanwhile, sort and rinse the rice in a fine-mesh strainer, then set it aside. Remove the Instant Pot lid and add the onion, green onions, garlic, ginger, coconut milk and rice; stir to combine. Add the allspice, thyme and salt and stir again, then add the Scotch bonnet or cayenne. If using canned kidney beans, add them now with 2 cups (475 ml) of water.

5. 5

   Cook the rice

   Secure the lid and set the valve to sealing. Cook the rice and peas at high pressure for 22 minutes.

6. 6

   Release and serve

   When cooking finishes, let the pressure release naturally for about 20 minutes. Turn the sealing knob to vent to release any remaining pressure. Remove the lid, discard the Scotch bonnet if used, and fluff the rice before serving.

What is Jamaican rice and peas?

Jamaican rice and peas is a classic Caribbean dish of rice cooked with kidney beans, coconut milk and aromatics. Despite the name, the traditional “peas” are usually kidney beans.

This version uses brown rice and an Instant Pot, with thyme, allspice and pepper giving the grains a warmly spiced, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 8g protein, 42g carbs, 7g fat.

The rice and beans provide most of the carbohydrates, while the beans also contribute protein. Coconut milk supplies much of the fat. To balance the plate, serve a portion with vegetables and a protein-rich main.

The beans set the pace

Dried beans: sort and soak them before pressure-cooking; the soak takes at least 6 hours or overnight, so plan ahead. The recipe cooks them for 8 minutes at high pressure, followed by a natural release.

Canned beans: drain them and skip the soaking and first pressure-cooking stage. Add them with 2 cups (475 ml) of water when you stir in the rice and other ingredients.

Build the coconut seasoning

Coconut milk: it brings richness and helps carry the flavour of the onion, garlic, ginger and herbs through the rice. Stir everything together thoroughly before the second pressure-cooking stage.

Scotch bonnet: add it whole for a fragrant heat, then discard it before serving. Choose cayenne instead if that is what you have, using the listed amount.

Rinse and measure the rice

Brown rice: rinse it in a fine-mesh strainer and drain it well before adding it to the pot. This removes loose surface starch and helps the grains cook more evenly.

Liquid: follow the amount for your chosen beans: 3 cups (710 ml) of water for dried beans, or 2 cups (475 ml) for canned beans. The coconut milk is added in either case.

Respect the release time

First release: after the beans cook, leave the valve sealed and let pressure fall naturally, as directed. This gives the beans time to finish without opening the pot.

Second release: after the rice cooks for 22 minutes, wait about 20 minutes for a natural release, then vent any pressure left in the cooker. Fluff the rice once the lid is off.

Serve it as a side or base

On the plate: serve rice and peas alongside vegetables or a main dish with a contrasting texture. Its coconut and spice flavours also work well as a base for a meal.

At the table: keep the pepper whole in the pot and discard it before serving, so diners can enjoy the seasoning without accidentally biting into it.

Recipe notes & tips

• Soak dried beans for at least 6 hours or overnight before starting the pressure-cooking stages.
• Use the canned-bean liquid amount specified in the method: 2 cups (475 ml) of water.
• Rinse and drain the brown rice in a fine-mesh strainer before adding it.
• Stir the rice and seasonings through the coconut milk mixture before closing the lid.
• Let the pressure release naturally for the specified times before venting or opening the pot.
• Discard the Scotch bonnet before fluffing and serving.

Variations

• Use canned beans: Drain 2 cans and add them with 2 cups (475 ml) of water at the rice stage.
• Choose cayenne: Use ¼ teaspoon instead of the Scotch bonnet pepper.
• Adjust the heat: Leave out the Scotch bonnet or cayenne for a milder pot.
• Use dried beans: Soak them overnight, then follow the initial pressure-cooking stage.
• Keep the herbs: Use the listed thyme and allspice for the recipe’s characteristic savoury flavour.

Common mistakes to avoid

• Skipping the bean soak: Dried beans need at least 6 hours or overnight in water before cooking.
• Using the wrong water amount: Use 3 cups for dried beans and 2 cups if using canned beans.
• Opening the pot too soon: Allow the specified natural-release time before venting.
• Forgetting to rinse the rice: Rinse and drain it in a fine-mesh strainer before adding it.
• Leaving the pepper in to serve: Remove and discard the Scotch bonnet before fluffing the rice.

How to store

Refrigerate cooled leftovers in an airtight container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry. You can also freeze portions in airtight containers and thaw them in the fridge before reheating.

Frequently asked questions