Instant Pot Pelau Recipe

Ingredients

• 454 g (1 pound)seasoned chicken, prepared with green seasoning
• 425 g (1 tin, 15 oz)green pigeon peas
• 227 g (½ pound)pumpkin, cubed
• 30 ml (2 tablespoons)browning
• 5 ml (1 teaspoon), or to tastesalt
• 5 ml (1 teaspoon)black pepper
• 12 g (1½ tablespoons)coconut milk powder
• 355 ml (1½ cups)water
• 285 g (1½ cups)parboiled rice

Instructions

1. 1

   Add ingredients

   Put the chicken, pigeon peas, pumpkin, browning, salt, black pepper, coconut milk powder, water and parboiled rice into the Instant Pot.

2. 2

   Mix together

   Stir the ingredients together in the pot.

3. 3

   Seal the pot

   Cover the pot and close it, setting the valve to sealed.

4. 4

   Select rice

   Choose the Rice setting and leave the ingredients to cook.

5. 5

   Release pressure

   Let the pressure release naturally.

6. 6

   Open the pot

   Once all the pressure has released, open the pot.

7. 7

   Check the seasoning

   Taste the pelau and add more salt if needed.

What is pelau?

Pelau is a one-pot Caribbean rice dish, especially associated with Trinidad and Tobago. It commonly brings together rice, peas and meat, with seasoning and browning lending depth and colour.

This version uses the Instant Pot to cook chicken, pigeon peas, pumpkin and parboiled rice together. The single-pot approach makes a filling meal without a separate saucepan for the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 0g protein, 0g carbs, 0g fat.

The rice and pigeon peas provide most of the carbohydrate, while the chicken contributes protein and the browning and coconut milk powder add some of the fat. Balance a serving with a generous side of salad or vegetables; the supplied nutrition figures list zero grams for protein, carbohydrate and fat, so they do not reflect the ingredient mix.

The ingredients that shape the dish

Seasoned chicken: the recipe calls for chicken prepared with green seasoning, which gives it its aromatic base. Use the seasoned chicken as listed rather than adding extra seasoning ingredients to the pot.

Pigeon peas and pumpkin: the peas add substance, while cubed pumpkin cooks alongside the rice and chicken. Keeping the pumpkin in cubes helps it hold some shape.

Browning and coconut milk powder: browning gives the dish its characteristic deep colour, while coconut milk powder adds a gentle coconut note. Mix them in with the other ingredients as directed.

Why parboiled rice is used

Parboiled rice is the specified choice for this pressure-cooker method. It is processed before milling, so it tends to keep its shape better than more delicate rice varieties.

Measure the rice and water as given, and mix them through the other ingredients before cooking. Changing the rice type or liquid amount can affect the finished texture.

Mixing before pressure cooking

Stir the ingredients together before closing the pot so the browning, seasonings and coconut milk powder are dispersed. This also helps the rice sit among the chicken, peas and pumpkin rather than in a separate layer.

Check that the valve is set to sealed before choosing the Rice setting. The recipe relies on the cooker’s programme, so use the setting on your own model.

Releasing pressure and checking doneness

The method calls for a natural pressure release: leave the sealed pot alone until the pressure has released. Do not open it while it is still pressurised.

Once the lid is open, taste for salt and add more if required. The chicken should be cooked through and the rice tender; if either is not ready, follow your cooker’s safe instructions before continuing.

Serving the pelau

Pelau is a substantial meal on its own, with rice, peas, chicken and pumpkin in every pot. Serve it hot, spooning through the pot so each portion gets a mix of the ingredients.

For a fresher plate, pair it with a crisp salad or simply prepared vegetables. Keep any additions on the side so the pelau remains the centre of the meal.

Recipe notes & tips

• Use chicken already seasoned with green seasoning, as specified.
• Cut the pumpkin into evenly sized cubes so the pieces cook at a similar rate.
• Measure the water and parboiled rice carefully before adding them to the pot.
• Stir well before cooking so the browning and coconut milk powder are distributed.
• Wait for the pressure to release fully before opening the lid.
• Taste the finished pelau before adding extra salt.

Variations

• Adjust the salt: start with the listed teaspoon and add more after tasting.
• Change the pumpkin cut: make the cubes smaller for softer pieces in the finished dish.
• Use a different chicken cut: keep the total amount at 454 g and ensure it is seasoned with green seasoning.
• Add more pigeon peas: increase the peas while keeping in mind that the pot’s ingredient balance will change.
• Serve with salad: add a crisp side at the table for freshness alongside the warm pelau.

Common mistakes to avoid

• Opening under pressure: wait until all pressure has released before lifting the lid.
• Forgetting to seal the valve: set it to sealed before selecting the Rice setting.
• Skipping the stir: mix the ingredients together so the seasoning and browning are spread through the pot.
• Adding salt without tasting: check the cooked dish first, then add more if needed.
• Changing the liquid casually: keep to the stated water amount because the rice needs liquid to cook.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions