This Jamaican Instant Pot Rice and Beans recipe is generally called “rice and peas” on the island. It’s made with red kidney beans, coconut milk, and added spices. Make it in your Instant Pot Pressure Cooker for perfect results.
This post may contain affiliate links, please read my full disclosure here.
Today I bring you another rice dish I grew up eating, Jamaican rice and peas. I’ve named it rice and beans for the blog because the dish is made with dark red kidney beans. Sometimes it’s made with what’s called “gungo peas” in place of the red kidney beans.
I love making rice side dishes in my Instant Pot, like this Copycat Rice a Roni. This rice side dish is no different. I can set the timer and step away from the Instant Pot while I prepare the rest of my dinner.
How to make Jamaican Instant Pot Rice and Beans
Start by selecting Sauté button on your Instant Pot. Make sure you have selected the “more” option. Once your Instant Pot displays Hot, add your oil. Then add your chopped onion and stir until softened, about 3 minutes.
Add your minced garlic and green onions.
Then add your rinsed rice, coconut milk, water, all spice, salt, and black pepper and stir.
Next, place your springs of thyme on top and lay your beans on top of the rice. Do not stir the beans at this point.
Press “Cancel” on your Instant Pot and cover with the lid, making sure the valve is set to “seal”
Then, cook on High Pressure for 6 minutes. Once the timer is done, allow the pressure cooker to naturally release for 10 minutes. Open, and fluff the rice.
Enjoy 🙂
Substitutions for Jamaican Instant Pot Rice and Beans
- I do not recommend using dried beans in place of the canned beans in this recipe unless they have been cooked separately at first. Dried beans take much longer to cook than the 6 minutes allotted for in this recipe. Here’s a guide to cooking dried beans in the Instant Pot.
- Feel free to change it up with different canned bean variety.
- Most Jamaican rice and peas recipes include scotch bonnet pepper. I don’t put them in my rice and peas recipe. Feel free to modify this recipe by adding it in.
- Wondering what a sprig of thyme is? Check out this helpful article that defines how much a spring of thyme is.
Looking for more Jamaican recipes? Try these out:
Instant Pot Jamaican Jerk Chicken Soup
Jamaican Instant Pot Rice and Beans
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion finely chopped
- 1 tsp minced garlic
- 2 green onions finely chopped
- 2 cups long grain white rice rinsed
- ¾ cup coconut milk
- ¾ cup water
- 1 ½ tsp salt
- ½ tsp ground allspice
- ¼ tsp black pepper
- 15.5 oz can dark red kidney beans undrained
- 2 sprigs of thyme
Instructions
- Set Instant Pot to "Sauté." Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
- Press “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.
- Pour kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to “Sealing.”
- Press “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.
- Once the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "Venting"
- Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!
Video
Notes
- Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your coconut milk and water, stir with a wooden spoon to ensure there is no food stuck to the bottom.
- This recipe was created in an Instant Pot Duo 6QT. If using a newer model, use the "Rice" button on your Instant Pot.
- White Basmati rice or Jasmine rice can be substituted for the long grain.
- I always rinse my rice under cold water before cooking..
- If subbing dry for fresh thyme springs, use about 1/2 tsp.
Todd Brown says
November 11, 2019 at 9:19 pmAlso got burn…do you think you may have made an error on the rice to liquid ratio? 2 cups of rice to 1.5 cups of liquid doesn’t seem right. I could see 1.5 cups of liquid for 1 cup of rice though.
Tanya says
November 12, 2019 at 11:50 amHi Todd, there’s no error in the ratio. I’ve made this recipe in different Electric Pressure Cookers (Instant Pots and Mealthy) and haven’t gotten a burn. My ratio is usually 1 cup of water to 1 cup rice but tested this a ton and came up with these measurements. My only thought on the burn is that it truly depends on the Instant Pot you have. Here’s an article that explains it but Instant Pots and burn signals aren’t uncommon on newer pots. https://www.paintthekitchenred.com/instant-pot-burn-message/
If you decide to make it again you could try and increase the water a bit to see if that stops the burn signal. I just can’t really troubleshoot it as I haven’t gotten a burn signal on any of my pressure cookers.
Ella Pitts says
September 30, 2019 at 4:57 pmDo you know how much longer it would take if I use brown rice instead of white?
Kristin says
August 31, 2019 at 5:33 pmI also got a burn signal
Siobhan B says
September 23, 2019 at 5:51 pmIt has been perfect everytime and delicious. Thanks for a great recipe.
Tanya says
September 23, 2019 at 8:49 pmSo glad you enjoyed it. Thank you for the feedback 🙂
Lorie says
August 15, 2019 at 8:29 amI also got three burn signal 2 times on the pressure setting. The first time I stirred it and added some more water then started it it up again. After the 2nd burn signal, I switched it to the rice setting and crooked far about 10 more minutes on Auto.
Kate says
August 11, 2019 at 7:45 pmI don’t know what happened here, but this burned the F out of the bottom of my instant pot. I doubled the recipe precisely and ran it. I don’t think it ever reached pressure because when I stopped it after the natural release time, the rice was still half raw but there was a thick scorched layer at the bottom. I scooped out what I could and added some more liquid, and put it in a covered casserole dish in the oven. Hopefully it is salvageable because I have people coming over in an hour.
I have made rice in my instant pot a hundred times with never any terrible, so I don’t know why this was such a disaster.
I might try this again. If I did, I would saute the onion and garlic, deglaze with water or broth, then just cook the rice with the water or broth and spices with beans on top, then add the coconut milk in afterward on a low simmer. I know it’s not authentic, but I can’t think of another reason it would have burned so badly.
Kate says
August 11, 2019 at 7:46 pmOops, that should be “never any trouble”!
Tanya says
August 11, 2019 at 10:34 pmHi Kate, I’m sorry to hear about the burn signal you received when making this recipe. I’ve made this recipe in 2 seperate Instant Pot (one Lux and one Duo) and a Mealthy Multi Cooker and haven’t had the rice burn. I do realize that some newer IPs are more sensitive to burn signals. I found this article helpful when it comes to burn signals in the IP. https://www.paintthekitchenred.com/instant-pot-burn-message/ The recipe should still be fine if you choose to add the coconut milk afterwards, I’d just make sure there’s enough liquid in the IP without it.