Instant Pot Jamaican Rice and Peas
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.
Servings: 4 Servings
Calories: 170.75kcal
Equipment
- Cutting board
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.
- 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.
- Remove the scotch bonnet from the Instant Pot and fluff the rice with a fork.
- Serve immediately.
Video
Notes
- Before cooking, give the rice and peas a good stir and mix in the spices. This will make for the most balanced flavor. Be careful not to burst the scotch bonnet or your peas and rice will be very spicy.
- Remove the lid when the rice is fully cooked. If you leave the lid on, the rice will keep cooking and be soggy.
- Easily freeze cooled leftovers in an airtight container or freezer-safe bag for up to 3 months.
Nutrition
Serving: 1Serving | Calories: 170.75kcal | Carbohydrates: 37.42g | Protein: 3.37g | Fat: 0.33g | Saturated Fat: 0.09g | Polyunsaturated Fat: 0.09g | Monounsaturated Fat: 0.1g | Sodium: 4.08mg | Potassium: 65.27mg | Fiber: 0.69g | Sugar: 0.2g | Vitamin A: 24.48IU | Vitamin C: 3.67mg | Calcium: 14.72mg | Iron: 0.41mg
