Learn how to make Jamaican rice and peas using your instant pot. A quick and easy method without compromising the taste of how it is traditionally made. A must try for busy people or people who want to use an alternative method.
Jamaican culture is world re-known, most people are curious about the culture and the cuisine with rice and peas being the most sought after dish.
Rice and peas is eaten throughout the entire island (some refer to it as peas and rice) especially on Sunday for dinner.
This is a staple for Jamaicans near and far, whether you live on the island or in the diaspora.
If you've been following my Jamaican recipes that feature legumes then you will know that beans and often referred to as "peas".
Yes, that's right red kidney beans are called peas. The meaning behind this is still a mystery no one really knows why we call them that.
We just do but it is very annoying when people try to correct us, it's better to just respect the culture terminology and embrace it.
Anyway, I digress! I Know many people enjoy eating rice and peas but don't care for making it because it's a long process albeit the end result is worth it.
That's why I decided to make an instant pot version. While I already have a stovetop version to hand I wanted to update things with a slightly quicker version to cater to the busier crowd.
Furthermore, I'm well aware that people struggle with the liquid to rice ratio using the stove top method.
The majority of troubleshooting seems to be centred around correcting "mushy" rice and peas.
Even the most skilled Jamaican food blogger/vlogger will have at least one comment from someone who struggles to grasp this.
Recipe preparation
This is why the instant pot will come in handy because it will do most of the work for you.
Granted, I do recommend using dried beans because not only are they cheaper but you get the dark hue that is associated with this signature dish.
Canned beans are way too soft for this recipe to work without them crushing while the rice is cooking.
I'm not even going to entertain the idea of trying it, just avoid attempting it at all costs.
Instead please use dried kidney beans as they will work very well for this recipe.
Another thing, DON'T THROW AWAY THE WATER YOU USED TO SOAK THE PEAS. I wrote that in capital letters on purpose.
I really need to emphasize just how important that bean water is to give the rice and peas that beautiful colour.
Once the peas and water are added to the inner pot then all you need to do is add the rest of the ingredients.
Minus, soaking the peas, it's very much a dump and start recipe, unlike the traditional method which is more time consuming and is more hands on.
You will find this method a lot easier as long as you stick to the measurements, hassle free and convenient.
Fresh coconut milk vs canned coconut milk - is there a difference
Ask any Jamaican and they will tell you that true authentic rice and peas is made with fresh coconut milk.
If you go to Jamaica, the vast majority of rice and peas is made using freshly squeezed coconut milk and if you have been privileged enough to have tasted it then you will know there is a difference.
Coconut is more accessible in the Caribbean than it is in the diaspora, which makes sense as to why island people use fresh coconut milk.
You will find most people who live outside of the Caribbean especially in cold climates like Canada, the UK etc.. will often use canned coconut milk.
While you can still make some delicious tasting rice and peas, nothing beats homemade coconut milk.
The taste is A LOT richer, creamy and the texture is thicker. Unlike the canned stuff which is often thinner and in many cases diluted.
When using the canned stuff, just make sure to use "full fat"it must be full fat and nothing less than that.
I personally like to add coconut cream/creamed coconut to my rice and peas too which helps to optimise the taste when using canned coconut milk.
Sometimes I even do it when using fresh coconut milk, because I love the taste of coconut milk so much.
The steps
- Rinse the red kidney beans in a colander to rid any debris and remove any broken beans or any impurities.
- Add the peas and 3 cups of water to a large bowl ( you can leave this in the instant pot instead).
- Cover with plastic wrap and leave to soak for several hours or overnight.
- Transfer the peas and water to the instant pot.
- Add the onion, garlic, scallion ginger, thyme, pimento berries, dairy free butter, coconut cream, pink salt, scotch bonnet, coconut milk and the brown rice.
- Stir everything together.
- Select "pressure cook" and choose "high" if the option isn't on default then adjust the +/- to 25 minutes.
- Place the lid on with the valve set to "sealing" it will take several minutes to reach pressure before starting to cook.
- Once the cooking process has finished, leave the unit to do a natural release (should take approximately 15 minutes).
- Do a taste test and additional pink salt according to taste then remove that scotch bonnet, ginger and thyme stems.
- Use a fork or spoon to fluff the rice up a little this will also help to break down the coconut cream (creamed coconut).
Notes and tips
- Is your rice mushy/ undercooked? Check out How to Fix Rice guide.
- The peas need to be soaked overnight, don't throw the water away reserve it for cooking.
- Coconut cream = coconut butter or creamed coconut, a lot of Jamaicans refer to it as coconut cream FYI, use it to optimise the taste of coconut.
- You cannot bypass soaking the peas, dumping all of the ingredients into the IP and starting it won't work (tried it, doesn't work!).
- For a strong taste in coconut milk, I highly recommend using Homemade, fresh Coconut Milk or at least you FULL FAT canned milk
- The colour of the rice will vary from light beige/dark brown this is normal
- This recipe is strictly for BROWN BASMATI RICE only NOT white rice.
- The whole scotch bonnet pepper is optional but authentic! The pepper lends a fruity without intense heat because the seeds and ribs are not exposed.
More recipes to try
- Jamaican Pumpkin Rice
- Jamaican Rice and Peas (Stovetop)
- Ochro Rice
- Moros y Cristianos
- Vegan Turmeric Rice
- Coconut Rice
- Arroz Con Coco
- Vegan Pineapple Fried Rice
- Lamb Fried Rice
- Cauliflower Rice
- Brown Rice
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Instant Pot Rice and Peas
Ingredients
- 1½ cups red kidney beans (265g) dried
- 3 cups water (710ml)
- 1 medium onion sliced
- 2 scallion sliced
- 4 garlic cloves chopped
- 1 inch piece of ginger
- 6 sprigs of thyme tied together
- 1 tablespoon pimento berries (15g)
- 1 tablespoon dairy free butter (14g)
- a clump of coconut cream (just over ¼ of a cup)(coconut butter/manna)
- 1½ teaspoon pink salt (9g)
- 1 scotch bonnet optional
- 1 cup full fat coconut milk (236ml)(use freshly squeezed and grated if possible)
- 3 cups brown basmati rice (555g)
- additional pink salt to taste
Instructions
- Rinse the red kidney beans in a colander to rid any debris and remove any broken beans or any impurities.
- Add the peas and 3 cups of water to a large bowl (use can leave this in the instant pot instead).
- Cover with plastic wrap and leave to soak for several hours or overnight.
- Transfer the peas and water to the instant pot.
- Add the onion, garlic, scallion ginger, thyme, pimento berries, dairy free butter, coconut cream, pink salt, scotch bonnet, coconut milk and the brown rice.
- Stir everything together.Select "pressure cook" and choose "high" if the option isn't on default then adjust the +/- to 25 minutes.
- Place the lid on with the valve set to "sealing" it will take several minutes to reach pressure before starting to cook.
- Once the cooking process has finished, leave the unit to do a natural release (should take approximately 15 minutes)
- Do a taste test and additional pink salt according to taste then remove that scotch bonnet, ginger and thyme stems.
- Use a fork or spoon to fluff the rice up a little this will also help to break down the coconut cream (creamed coconut).
Notes
- Is your rice mushy/ undercooked? Check out How to Fix Rice guide.
- The peas need to be soaked overnight, don't throw the water away reserve it for cooking.
- Coconut cream = coconut butter or creamed coconut, a lot of Jamaicans refer to it as coconut cream FYI, use it to optimise the taste of coconut.
- You cannot bypass soaking the peas, dumping all of the ingredients into the IP and starting it won't work (tried it, doesn't work!).
- For a strong taste in coconut milk, I highly recommend using Homemade, fresh Coconut Milk or at least you FULL FAT canned milk
- The colour of the rice will vary from light beige/dark brown this is normal
- This recipe is strictly for BROWN BASMATI RICE only NOT white rice.
- The whole scotch bonnet pepper is optional but authentic! The pepper lends a fruity without intense heat because the seeds and ribs are not exposed.
Beth Sachs
I love how quick and easy this method was. Perfect rice and peas!
Charla
Thanks Beth
Alison Corey
I am beyond thrilled to have discovered this incredible Instant Pot recipe for Jamaican rice and peas! Thank you for sharing this invaluable recipe that offers an alternative method for creating a beloved dish.
Charla
You are welcome Alison.
Dannii
This was total comfort food. So easy to make and really adaptable too.
Charla
Agreed!
Kushigalu
Love this IP version of rice and peas. So delicious.
Charla
Thank you
Anjali
My kids absolutely love rice and peas and I love your way of making it in the Instant Pot! It's so easy, flavorful, and turns out perfectly every time!
Charla
Thanks Anjali