Name: Jamaican Instant Pot Rice and Beans
Prep time: 6 min
Cook time: 16 min
Total time: 65 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1 tablespoon Olive Oil; 1 chopped Onion; 1 clove finely chopped Garlic; 2 chopped Spring Onions; 2 cups Rice; 3/4 cup Coconut Milk; 3/4 cup Water; 1 1/2 tsp Salt; 1/2 tsp Allspice; 1/4 tsp Black Pepper; 450g Kidney Beans; 2 sprigs Thyme

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Jamaican Instant Pot Rice and Beans Recipe — Recipes Zone

Method

10 steps · 1h 5m

01
Sauté Aromatics
Set your Instant Pot to "Sauté." Once it's hot, add the olive oil. Stir in the chopped yellow onion and cook until softened, about 3 minutes. Add the garlic and chopped spring onions, stirring for another 30 seconds until fragrant.
02
Add Rice and Liquids
Press “Cancel” on the Instant Pot to stop the sauté function. Add the rice, coconut milk, water, salt, allspice, and black pepper to the pot and stir everything to combine.
03
Layer Beans and Thyme
Carefully pour the undrained kidney beans over the rice mixture; do not stir them in. Lay the sprigs of thyme on top. Cover the Instant Pot, making sure the valve is set to “Sealing.”
04
Pressure Cook
Select “Manual” or “Pressure Cook” on the Instant Pot and set it to High pressure for 6 minutes.
05
Release Pressure
Once the pressure cooking cycle finishes, let the pressure release naturally for 10 minutes. After that, carefully quick release any remaining pressure by moving the valve to “Venting.”
06
Fluff and Serve
Open the lid and remove the thyme sprigs. Use a fork to fluff the rice, then serve.
07
Sauté Stovetop Aromatics
If cooking on the stovetop, heat the olive oil in a large pot over medium heat. Add the yellow onion and stir until softened, about 3 minutes. Stir in the garlic and green onions for about 30 more seconds.
08
Add Rice and Simmer
Add the rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper to the pot and stir until everything is combined. Lay the thyme sprigs on top, then bring the mixture to a simmer.
09
Cook and Rest Stovetop
Cover the pot with a lid and reduce the heat to low. Let it cook for 18 minutes, then remove the pot from the heat. Keep the lid on for an additional 5 minutes to allow it to steam.
10
Fluff Stovetop Rice
Open the lid and remove the thyme sprigs. Fluff the rice with a fork before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	611kcal	31%
Fat	14.4g	21%
Carbohydrate	105.2g	40%

Allergens

Auto-detected

The 14 regulated allergens0 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Free from
Crustaceans	Free from
Eggs

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About this recipe

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Method

Sauté Aromatics

Add Rice and Liquids

Layer Beans and Thyme

Pressure Cook

Release Pressure

Fluff and Serve

Sauté Stovetop Aromatics

Add Rice and Simmer

Cook and Rest Stovetop

Fluff Stovetop Rice

Nutrition

Allergens

Reviews

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