Instant Pot Jamaican Rice & Peas

Why you’ll love this recipe

• Two ways to make it - In an Instant Pot or on the Stovetop (just use the high/low settings noted in the recipe on your stovetop burner instead)

• It’s healthy, without tasting healthy

• It’s vegetarian and vegan

• Its subtle comforting flavor pairs perfectly with your favorite grilled meats (or meat alternatives)

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Instant Pot Jamaican Rice & Peas

Yield: 6

Author: Shalane Katugampola

Adapted from From the Comfort of My Bowl and Grandbaby Cakes

Ingredients

• 1 - 15.5oz can dark kidney beans, undrained
• 1 - 14oz can coconut milk
• 3 fresh thyme sprigs
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1/2 tsp ground allspice
• 2 cups uncooked long grain rice, rinsed and drained
• 1 1/2 cups water
• More salt to taste

Instructions

1. Add the undrained beans and coconut milk to the Instant Pot.
2. Stir in the allspice, salt, pepper, and thyme sprigs.
3. Turn the Instant Pot on and set it to Saute mode on high.
4. Cover the pot and bring the liquid to a boil, then continue boiling on high for 5 minutes.
5. Reduce the Saute setting to low and continue cooking covered for 15 minutes, at which point the liquid will have reduced and turned into a deep red color. 
6. Add the rinsed rice and 1 1/2 cups of water to the pot, so that the liquid is about 1 inch above the surface of the rice.
7. Cover the top of the Instant Pot with a sheet of aluminum foil, followed by the lid.
8. Cook the rice on low for 15 minutes or until tender and all the liquid has boiled off.
9. Uncover and let the rice stand for 5-10 minutes to cool down.
10. Remove the thyme sprigs and add more salt to taste. Stir gently and serve.

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