Jamaican Instant Pot Rice and Beans
By YummyTummy
Instructions Set Instant Pot to "Sauté." Once Hot, add olive oil.
Ingredients
- 2½ ml Salt
- 60 ml Olive Oil
- 1.4 L Water
- 2 cloves, minced Garlic
- 1, medium, chopped Onion
- 1 dash Black Pepper
- 2, chopped Spring Onions
- 480 ml Rice
- 180 ml Coconut Milk
- 2½ ml Allspice
- 450 g Kidney Beans
- 2 sprigs Thyme
Preparation Steps
- Instructions
- Set Instant Pot to "Sauté." Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
- Press “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.
- Pour undrained kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to “Sealing.”
- Press “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.
- Once the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "Venting"
- Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!
- Stove Top Instructions
- Heat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
- Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.
- Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- Open the lid and remove the thyme. Fluff rice with fork. Enjoy.
Nutrition (per 100g)
- Calories: 542.5 kcal
- Protein: 22.2g
- Carbs: 73.2g
- Fat: 20.8g