Instant Pot Jamaican Rice And Peas

Sort kidney beans removing any debris, rocks or damaged beans, wash and drain kidney beans in a colander. If using can kidney beans, drain beans and skip to 4

Place kidney beans in a large bowl and cover with water, making sure that there is enough water for the kidney beans to double in size (about 2 inches above beans). Let the beans soak for at least 6 hours or overnight. Drain beans after soaking and rinse using a colander.

Place kidney beans in the Instant Pot and add 3 cups of water, cover instant pot securely and make sure to turn the valve to 'sealed' position. Manually set Instant Pot to cook beans for 8 minutes at high pressure. When the timer goes off, use the natural release method, do not open the valve and allow the pressure to release naturally.

Meanwhile, sort and wash rice, using a fine mesh strainer and set aside. Remove lid, add onion, green onion, garlic, ginger, coconut milk, rice. Stir to fully incorporate rice with all the other ingredients. Add allspice, thyme, salt and stir again. Add Scotch bonnet pepper or cayenne pepper. *If using canned kidney beans, add them along with 2 cups of water.

Close lid securely, turn the valve to the sealed position. Manually set Instant Pot to cook rice and peas for 22 minutes at high pressure

When the timer goes off, allow steam pressure to naturally release for about 20 minutes, turn the sealing knob to venting to release the remaining pressure. Remove lid and discard Scotch bonnet pepper, fluff rice and its ready to serve.