Jamaican Rice and Beans in the Instant Pot
A fragrant Caribbean classic made effortless in the pressure cooker — fluffy rice cooked with creamy coconut milk, kidney beans, allspice and fresh thyme for an authentic Jamaican flavour.
Ingredients
-
Kidney Beans⚖ 450 g 💧 562.5 ml 🥛 2⅓ cup
-
Rice⚖ 307.6 g 💧 473.2 ml 🥛 2 cup
-
Olive Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
-
Onion⚖ 150 g 🧅 1 pcs
-
Coconut Milk⚖ 30 g 💧 29.7 ml 🥄 2 tbsp
-
Allspice⚖ 15 g 💧 30 ml 🥄 2 tbsp
-
Spring Onions⚖ 30 g 🧅 2 pcs
-
Garlic⚖ 5 g 🧄 1 pcs
-
Black Pepper⚖ 1 g 1 pcs
-
Thyme⚖ 2 g 💧 4 ml 🥄 ¾ tsp
-
Water⚖ 45 g 💧 45 ml 🥄 3 tbsp
-
Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
Total nutrition
2914 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Set the Instant Pot to «Sauté». Once hot, add 15 ml of olive oil, then add the chopped onion and stir until softened, about 3 minutes. Add the garlic and spring onions and stir for a further 30 seconds.
- Press «Cancel» on the Instant Pot. Add the rice, 180 ml of coconut milk, 180 ml of water, 7 g of salt, the allspice and black pepper, and stir to combine.
- Pour the undrained kidney beans (450 g) over the rice mixture without stirring. Lay the thyme sprigs on top. Secure the lid and ensure the valve is set to «Sealing».
- Press «Manual» or «Pressure Cook» and set to High pressure for 6 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then move the valve to «Venting» to release any remaining pressure.
- Open the lid, remove the thyme sprigs and fluff the rice with a fork before serving.
- Stovetop method: Heat 15 ml of olive oil in a large pot over medium heat. Add the onion and stir until softened, about 3 minutes, then add the garlic and spring onions and stir for a further 30 seconds.
- Add the rice, undrained kidney beans (450 g), 180 ml of coconut milk, 180 ml of water, 7 g of salt, the allspice and black pepper, and stir until combined. Lay the thyme sprigs on top and bring the mixture to a simmer.
- Cover with a lid, reduce the heat to low and cook for 18 minutes. Remove from the heat and leave the lid on for a further 5 minutes. Remove the thyme sprigs, fluff the rice with a fork and serve.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed