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.
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*This recipe has been updated to include stovetop directions as well.
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.
Try this with my oxtail or with my jerk chicken recipes.
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.
How to Make Jamaican Rice and Peas on the Stovetop:
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Heat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
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Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.
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Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
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Open the lid and remove the thyme. Fluff rice with fork. Enjoy.
Looking for more Jamaican recipes? Try these out:
Instant Pot Jamaican Jerk Chicken Soup
Jamaican Instant Pot Rice and Beans
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion finely chopped
- 1 teaspoon minced garlic
- 2 green onions finely chopped
- 2 cups long grain white rice rinsed
- ¾ cup coconut milk
- ¾ cup water
- 1 ½ teaspoon salt
- ½ teaspoon ground allspice
- ¼ teaspoon 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 undrained 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!
Stove Top Instructions
- Heat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
- Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.
- Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- Open the lid and remove the thyme. Fluff rice with fork. 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 ½ tsp.
Flirence says
Burnt in instant pot! Followed directions! Disappointed salvaged some rice!
Wayne says
Will give this a try. Has anyone made this in a Pressure King Pro, which I accidently purchased instead of the Instant Pot? If so, any advice on which settings to use?
P.S. Are you sure 2 cups can feed 6 people, as that's normally 1 (max 2) in our home 🙂
Jennifer says
I see that the recipe adjusts for additional servings. Does the pressure cooker time adjust as well (ie. 15 servings)?
Sharon says
@Jennifer, I don't think so because I adjusted to 9 servings and I can't get the rice to cook
Jasmine says
Not sure why it didn't work, I have great results with 9 servings.
Dani says
Thanks for this recipe. I love that you can tweak it! Which I do, and posted a comment on-line. I especially love that you made this recipe insta-pot! I'm from Alaska and I LOVEEEE me culture & culture specific food! (My poor family does not always share my love!Their loss!!)
But this is a fantastic recipe. Thank you!
We have a small Jamaican restraunt where I live and they charge FIVE DOLLARS!! For a tiny little bowl! Nope! Now I just make it myself now. Again, thank you!
Tanya says
Thank you Dani! So happy you like the recipe. Agreed, I love that it can be tweaked.
RZ says
Hey there! was wondering, id like to put more coconut milk and more liquid from the beans.. can i omit the 3/4 cup water and add more of the previous 2 things i mentionned?
Tanya says
Hey RZ, I haven't tested it that way so I'm not sure. The biggest issue with omiting the water is the consistency of the liquid and the flavor. The water helps dilute some of the richness in the coconut milk, resulting in a better texture and overall flavor of the rice.
Dani says
@RZ, Hi RZ!I am with you. But I like more beans. I follow this recipe, but I add 2 cans of beans instead of one. And I increase the rice by 1/4 cup. And I adjust the coconut milk to one cup, and do only 1/2 cup water. These ratios work in my instapot. I also add DA'HEAT BRUDDA!(I'm an Alaskan girl w Jamaican friends! They always say that!...don'tgive me no heat brudda!). Good luck. These ratios give me a bit more creamy. Which is the way I like my rice and peas.
connie says
Your slide bar does not work for adjusting the serving size
Tanya says
Thanks for letting me know Connie. I'll see if my team can fix it.
Joe says
Made this yesterday with brown rice in a rice cooker and just needed to adjust the amount of water and seasoning but it turned out great.
Tanya says
Thanks Joe! Love that you used brown rice too.
Ashley says
Made this twice now and both times have turned out amazing. We prefer basmati rice in our house hold so the 2nd time I used that. I also added the Scotch bonnet.
If I doubled the recipe would the time still be the same in the pressure cooker?
Ash says
Hi how would you adjust the water ratio for using brown rice instead of white?
Tanya says
Hi Ash, I usually add a little more liquid when cooking brown rice, about 2 Tbsp - 1/4 cup. I'd make this on the stove top if you're going to adjust the kind of rice.
Deborah Davis says
Can you use the one minute rice
Lorna says
I made this and got a burn warning the first time I made it. The second time, I had bought a second pan insert and it was a ceramic-coated one. I have not had any burn warnings since I started using the ceramic-coated insert pan. I have an 8 QT Duo from Sam's Club. I now use my original pot liner to store the IP accessories and the flexible lid. I also stir cooked rotisserie chicken meat and unsweetened shredded dried coconut (pre-soaked in a bit of coconut milk) into the dish after cooking because we eat this in a bowl with more unsweetened coconut milk added.
Elizabeth says
Amazing
Elizabeth says
Absolutely delicious! I made it exactly as written. I served it with the brown chicken stew recipe on this site. This will definitely go into my rotation. Thank you SO much!!!
Tanya says
Thank you for the feedback Elizabeth! So glad you like the recipe 🙂
Jess Emerson says
Absolutely delicious. I added a de-ribbed and de-seeded habanero that I grew in my garden along with the onion and the rice had just the right amount of spice. Served it with grilled jerk shrimp and the meal got rave reviews! Thanks so much for the recipe- this one's going on repeat!
Tanya says
Thanks Jess! So glad you liked the recipe 🙂
Tisha says
I tried the recipe on the stovetop and the flavor was fantastic but the liquid to rice ratio was not enough to fully cook the rice. I was unable to salvage it but I'm not going to give up - will try again but with more liquid next time. The flavor is just too damn good to not give it another shot. Thanks!