Jamaican Instant Pot Rice and Beans
Jamaican Rice and Beans in the Instant Pot — a flavorful vegetarian dish inspired by Jamaican cuisine.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Jamaican, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 1 g olive oil
- 1 g onions
- 1 pcs garlic
- 2 g spring onion
- 2 g rice
- 0.75 ml coconut milk
- 0.75 ml water
- 1.5 g salt
- 0.5 tsp allspice
- 0.25 g black pepper
- 450 g kidney beans
- 2 tbsp thyme
Instructions
- Switch the Instant Pot to the 'Sauté' setting.
- When the pot is heated, pour in the olive oil.
- Incorporate the yellow onion and stir until it becomes tender, approximately 3 minutes.
- Add the garlic and green onions, stirring for another 30 seconds.
- Press 'Cancel' on the Instant Pot.
- Stir in the rice, coconut milk, water, salt, allspice, and black pepper.
- Layer the undrained kidney beans on top of the rice mixture.
- Avoid stirring the mixture.
- Place sprigs of thyme on the top.
- Seal the Instant Pot lid, making sure the valve is set to 'Sealing'.
- Select 'Manual' or 'Pressure Cook' and adjust the timer to High pressure for 6 minutes.
- After the cooking period, let the pot naturally release pressure for 10 minutes.
- Release any remaining pressure quickly by switching the valve to 'Venting'.
- Remove the lid and take out the thyme sprigs.
- Fluff the rice with a fork and serve.
- Heat olive oil in a large pot over medium heat.
- Add the yellow onion and stir until it softens, about 3 minutes.
- Incorporate the garlic and green onions, stirring for an additional 30 seconds.
- Mix in the rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper until well combined.
- Place the thyme on top.
- Bring the mixture to a simmer.
- Cover the pot with a lid and lower the heat.
- Let it cook for 18 minutes on low heat.
- Remove from heat and keep the lid on for another 5 minutes.
- Take off the lid and discard the thyme.
- Fluff the rice with a fork and enjoy.