Quick Creamy Instant Pot Rice & Peas
A quick and creamy rice and peas side dish made in the Instant Pot using coconut milk, kidney beans, and fragrant spices. Perfect for busy weeknights and comforting meals.
- Prep Time: 10 minutes (plus soaking time for beans)
- Cook Time: 32 minutes (22 minutes pressure cook + 10 minutes natural release)
- Total Time: 42 minutes (excluding bean soaking time)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Caribbean
Ingredients
Scale
- 1 ½ cups long grain white rice (about 285g), rinsed
- ¾ cup dried kidney beans (about 135g), soaked overnight or quick-soaked
- 1 can (13.5 oz or 400ml) full-fat coconut milk
- 1 ½ cups water (360ml)
- 2–3 sprigs fresh thyme
- 2 scallions, chopped
- 2 cloves garlic, minced
- 4–5 whole allspice berries or ½ tsp ground allspice
- 1 tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil or coconut oil
- Optional: 1 whole Scotch bonnet pepper (remove before serving)
Instructions
- Soak the beans overnight in plenty of water, or quick-soak by boiling for 5 minutes then letting sit covered for 1 hour. Drain and rinse before cooking.
- Rinse the rice in a fine mesh strainer under cold water until water runs clear to remove excess starch.
- Turn Instant Pot to ‘Sauté’ mode and heat 1 tbsp oil. Add minced garlic and chopped scallions; cook for 1-2 minutes until fragrant but not browned.
- Add thyme sprigs and allspice berries; stir for 30 seconds to release aroma.
- Add soaked beans, rinsed rice, coconut milk, and water. Stir gently to combine. Add salt and black pepper. Add Scotch bonnet pepper if using (do not pierce).
- Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 22 minutes.
- Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Open pot, remove thyme sprigs and Scotch bonnet pepper. Fluff rice gently with a fork to combine flavors without mashing beans.
- Serve warm, garnished with extra scallions or fresh herbs if desired.
Notes
Rinse rice and beans thoroughly to prevent gummy texture. Do not stir after sealing the lid to avoid burn warnings. If rice is wet after cooking, let it sit uncovered for a few minutes to absorb excess moisture. For canned beans, reduce cooking time to 10 minutes and skip soaking. Remove Scotch bonnet pepper before serving to control heat.
Nutrition
- Serving Size: 1 cup cooked rice an
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 7
- Protein: 9
Keywords: Instant Pot, rice and peas, creamy rice, coconut milk, kidney beans, quick side dish, vegan, gluten-free