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Instant Pot Jamaican Rice and Peas Recipe Instant Pot Jamaican Rice and Peas Recipe

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Instant Pot Jamaican Rice and Peas Recipe

Written by: Lucas Johnson

This Jamaican rice and peas recipe is my go-to comfort food. It's hearty, flavorful, and easy to whip up in the Instant Pot. The coconut milk adds a creamy, tropical twist.

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I've been perfecting Jamaican rice and peas for years, and this Instant Pot version is a game-changer. Trust me, you'll love how quickly this Caribbean staple comes together without sacrificing flavor. Rich coconut milk, aromatic spices, and tender kidney beans create a mouthwatering dish that'll transport you straight to the islands. Whether you're craving comfort food or hosting a dinner party, this recipe never disappoints. Let's dive in and make some magic happen in your kitchen!

Ingredients for Jamaican Rice and Peas

  • Dried red kidney beans: Essential for the traditional Jamaican dish, adding a hearty texture and rich flavor to the rice and peas.
  • Coconut milk: Infuses a creamy, tropical essence into the dish, providing a luscious and authentic taste to the rice and peas.
  • Long-grain white rice: Serves as the base of the dish, absorbing the flavors of the coconut milk and seasonings for a satisfying meal.
  • Onion: Adds depth and sweetness to the dish, enhancing the overall flavor profile of the rice and peas.
  • Garlic: Infuses a pungent and aromatic element, elevating the savory notes of the dish with its distinct flavor.
  • Dried thyme: Brings a subtle earthiness and herbal aroma to the dish, complementing the other seasonings for a well-rounded flavor.
  • Allspice: A key spice in Jamaican cuisine, providing warmth and complexity to the dish with its unique blend of flavors.
  • Scotch bonnet pepper: Optional for those who enjoy heat, adding a fiery kick to the dish for a spicy twist.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the rice and peas quickly while infusing flavors together effectively.
  • Knife: Needed for chopping the onion and mincing the garlic to add aromatic elements to the dish.
instant-pot-jamaican-rice-and-peas-recipe

Instant Pot Jamaican Rice and Peas Recipe

This Instant Pot Jamaican Rice and Peas recipe is a quick and easy way to enjoy a classic Caribbean dish. Made with red kidney beans, coconut milk, and long-grain white rice, it's a flavorful and satisfying meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Jamaican
Servings 4 people
Calories 450 kcal

Equipment

  • Instant Pot

Ingredients:  

Main Ingredients

  • 1 cup dried red kidney beans
  • 2 cups coconut milk
  • 2 cups water
  • 2 cups long-grain white rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon allspice
  • Salt and pepper to taste
  • 1 Scotch bonnet pepper (optional for heat)

Instructions: 

  • Rinse the kidney beans and place them in the Instant Pot.
  • Add coconut milk, water, rice, onion, garlic, thyme, allspice, salt, pepper, and Scotch bonnet pepper.
  • Close the Instant Pot lid and set to high pressure for 20 minutes.
  • Once done, allow natural pressure release for 10 minutes before quick releasing the remaining pressure.
  • Fluff the rice and peas with a fork before serving.

Notes:

This dish pairs well with jerk chicken or grilled fish.

Nutrition value:

Calories: 450kcalCarbohydrates: 80gProtein: 12gFat: 8gSaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 50IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Keywords:

Keyword Instant Pot, Jamaican, Rice and Peas
Tried this recipe?Let us know how it was!

Tips for Making Instant Pot Jamaican Rice and Peas Ahead of Time

Make Ahead Instructions

  • Cook the Jamaican rice and peas as directed in the recipe.
  • Allow the dish to cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Portion the cooled Jamaican rice and peas into freezer-safe containers.
  • Seal tightly, label with the date, and freeze for up to 3 months.
  • Thaw in the refrigerator overnight before reheating.

In Jamaican cuisine, the combination of rice and peas is a staple dish that symbolizes unity and brings good luck.

Common Questions About Cooking Jamaican Rice and Peas in the Instant Pot

FAQ:
Can I use canned kidney beans instead of dried beans?
Yes, you can use canned kidney beans, but reduce the cooking time in the instant pot as they are already cooked.
How spicy is this dish with the scotch bonnet pepper?
The heat level can vary depending on the spiciness of the scotch bonnet pepper. You can adjust the amount or omit it for a milder version.
Can I substitute the white rice with brown rice?
Yes, you can substitute white rice with brown rice, but you may need to adjust the cooking time and liquid amount accordingly.
Is it necessary to soak the dried kidney beans before cooking?
It's recommended to soak the dried kidney beans overnight to reduce cooking time and aid in digestion, but you can also use the Instant Pot's longer cooking time without soaking.
How long can I store the leftovers of this dish?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to refresh.

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