Easy Instant Pot Jamaican Rice and Peas with Coconut Milk

A white plate filled with kidney beans and rice.

4.17 from 6 votes

Easy Instant Pot Jamaican Rice and Peas with Coconut Milk

This Jamaican Rice and Peas has all the delicious flavors of the traditional Caribbean staple, but is quickly made in the pressure cooker! Enjoy this easy coconut rice dish with your favorite protein and Jamaican sides in less than 30 minutes.

Prep Time10

Cook Time6

Total Time16

Course: Dinner, Side Dish

Cuisine: American, Jamaican

Servings: Servings

Calories: 170.75kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Pressure Cooker

Ingredients

1 (15 ounce) can kidney beans drained
1 cup long grain white rice rinsed
1 stalks of scallions diced
3 cloves of garlic minced
¼ teaspoon allspice
2 sprigs of thyme
1 Scotch bonnet pepper whole
1 teaspoon fresh ginger grated
1 (13.5 ounce) can full fat coconut milk
1 teaspoon Lawry’s seasoning

Instructions

Begin by draining the beans and washing the rice.
1 (15 ounce) can kidney beans, 1 cup long grain white rice
Add all of the ingredients to the Instant Pot. Set the valve to seal and cook for 6 minutes at high pressure. Allow the pressure to naturally release for about 10 minutes then switch the valve to manually release the remaining pressure.
1 stalks of scallions, 3 cloves of garlic, ¼ teaspoon allspice, 2 sprigs of thyme, 1 Scotch bonnet pepper, 1 teaspoon fresh ginger, 1 (13.5 ounce) can full fat coconut milk, 1 teaspoon Lawry’s seasoning
Remove the scotch bonnet from the Instant Pot and fluff the rice with a fork.
Serve immediately.

Video

Notes

- Fridge: Store leftover rice and peas in an airtight container in the refrigerator for up to 4 days. The rice will firm up slightly as it chills, which is completely normal.
  Freezer: This rice freezes really well. Let it cool completely, then transfer to freezer-safe bags or containers and freeze for up to 3 months. Portion it out before freezing so you can thaw just what you need.
  Reheating: Add a small splash of water or coconut milk to the rice before reheating to help loosen it up. Microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it in a small saucepan over medium-low heat with a splash of liquid, stirring occasionally.
- Can I make this without an Instant Pot? Yes. Combine all the ingredients in a heavy-bottomed pot, bring to a boil, then reduce the heat to low and cover tightly. Cook for about 20-25 minutes until the rice has absorbed all the liquid. Keep an eye on it since stovetop cooking can vary.

Nutrition