Jamaican Instant Pot Rice and Beans
A Jamaican vegetarian dish of rice and kidney beans cooked in coconut milk with warming allspice and thyme, finished with a fluffy, flavorful texture.
Steps
- 1
Set Instant Pot to Sauté. When hot, add olive oil. Add yellow onion and cook until softened, about 3 minutes. Add garlic and spring onions and cook for about 30 seconds.
- 2
Cancel the Sauté function. Add rice, coconut milk, water, salt, allspice, and black pepper and stir. Pour undrained kidney beans on top. Do not stir. Lay thyme on top. Close the lid, ensuring the valve is set to Sealing.
- 3
Pressure cook on High for 6 minutes. Once the cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving the valve to Venting.
- 4
Open the lid and remove thyme sprigs. Fluff rice with a fork and enjoy.
- 5
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 spring onions and stir for about 30 more seconds.
- 6
Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring to a simmer.
- 7
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.
- 8
Open the lid and remove the thyme. Fluff rice with a fork. Enjoy.
