Jamaican Instant Pot Rice and Beans

Name: Jamaican Instant Pot Rice and Beans
Cuisine: Jamaican
Ingredients: 1 tablespoon Olive Oil; 1 chopped Onion; 1 clove finely chopped Garlic; 2 chopped Spring Onions; 2 cups Rice; 3/4 cup Coconut Milk; 3/4 cup Water; 1 1/2 tsp Salt; 1/2 tsp Allspice; 1/4 tsp Black Pepper; 450g Kidney Beans; 2 sprigs Thyme

Vegetarian Jamaican

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Make Jamaican Instant Pot Rice and Beans once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the Jamaican tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Jamaican Instant Pot Rice and Beans — Vegetarian recipe, Jamaican cuisine — Jamaican Instant Pot Rice and Beans · Jamaican

Level Hard

Ingredients

1 tbsp Olive Oil
1 Chopped Onion
1 clove Finely chopped Garlic
2 Chopped Spring Onions
2 cup Rice
¾ cup Coconut Milk
¾ cup Water
1 ½ tsp Salt
½ tsp Allspice
¼ tsp Black Pepper
450 g Kidney Beans
2 sprig Thyme

Method

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.

Tips for the best Jamaican Instant Pot Rice and Beans

Keep the simmer gentle. A hard boil toughens chopped onion and drives off the liquid too fast.
Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
This is a 11-step recipe, so set up your workspace in the order the steps use it.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.

Serving ideas

Serve hot with rice, potatoes or crusty bread, and something green on the side.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Can I make Jamaican Instant Pot Rice and Beans ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for chopped onion?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Jamaican Instant Pot Rice and Beans recipe hard to make?

It is rated hard: 12 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source