Instant Pot Jamaican Rice and Peas Recipe: Quick Authentic Flavor

This Jamaican Rice and Peas delivers the classic Caribbean flavors in a fast, pressure-cooked version. Ready in under 30 minutes, this easy coconut rice pairs perfectly with your favorite protein and Jamaican sides.

Using canned kidney beans (called “peas” in Jamaican cooking) allows this Instant Pot version to finish in just six minutes under pressure. It’s a great option for weeknights or a satisfying Sunday dinner when you want a comforting side without a long cook time.

Ingredients

• Coconut milk. Use full-fat coconut milk from a can or homemade full-fat coconut milk. Avoid lite canned varieties and carton coconut milk; they are too thin and won’t give the dish its characteristic richness.
• Kidney beans. In Jamaican cuisine, beans are commonly called peas. This traditional rice and peas is typically made with kidney beans rather than green peas.
• Thyme, garlic, and scallion. Fresh thyme, garlic and scallions give the dish its authentic Caribbean aroma. Fresh ingredients produce the best flavor.
• Scotch bonnet. A whole scotch bonnet pepper adds savory depth when cooked with the rice without releasing excessive heat, so leave it whole rather than chopping it.

See the recipe card below for the complete ingredient list and quantities.

Substitutions & Variations

• Ginger substitute: Use ½ teaspoon ground ginger if you don’t have fresh ginger available.
• Scotch bonnet alternatives: If you can’t find a scotch bonnet, substitute a serrano or habanero pepper or another hot chili. The flavor will differ, but it retains the heat and depth.
• Dry kidney beans: If using dried beans, cook them fully and cool them before combining with the rice so they won’t overcook during the pressure-cooking step.

Instructions

Begin by draining the canned kidney beans and rinsing both the beans and rice under cool water to remove excess starch. This helps produce separate, fluffy grains—often referred to in Jamaica as “shelly” rice.

Step 1: Add all ingredients to the Instant Pot, making sure the rice is fully submerged in the liquid so it cooks evenly. Secure the lid, set the valve to seal and pressure cook on high for 6 minutes.

Step 2: After cooking, allow a natural pressure release for about 10 minutes, then carefully release any remaining pressure. Remove the whole pepper, fluff the rice with a fork, and stir to distribute the spices evenly before serving.

Sarah’s Top Tips

• Mix the rice, beans, and spices before sealing the pot so the flavors are balanced. Keep the scotch bonnet whole—do not puncture it—unless you want extra heat.
• Open the lid only after the rice is done and pressure has been released. Leaving the lid on will create steam that can make the rice soggy.
• Cool leftovers completely, then freeze in airtight containers or freezer bags for up to three months.

Serving

Serve Jamaican rice and peas alongside jerk chicken, curry chicken, pork, fish, or your preferred protein for a complete meal.

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Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out! THANK YOU!

Instant Pot Jamaican Rice and Peas

This Jamaican Rice and Peas brings the flavors of the Caribbean to the pressure cooker for a quick, satisfying side in less than 30 minutes.

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Ingredients

• 1 (15 ounce) can kidney beans, drained
• 1 cup long grain white rice, rinsed
• 1 stalk scallion, diced
• 3 cloves garlic, minced
• ¼ teaspoon allspice
• 2 sprigs thyme
• 1 Scotch bonnet pepper, whole
• 1 teaspoon fresh ginger, grated
• 1 (13.5 ounce) can full fat coconut milk
• 1 teaspoon Lawry’s seasoning

Instructions

1. Drain the beans and rinse the rice to remove excess starch.
2. Add all ingredients to the Instant Pot, set the valve to seal and cook on high pressure for 6 minutes. Allow a natural release for about 10 minutes, then manually release remaining pressure.
3. Remove the scotch bonnet, fluff the rice with a fork and stir to distribute flavors.
4. Serve immediately.

Sarah’s Tips

• Stir the rice, beans and spices before cooking for even flavor. Do not puncture the scotch bonnet if you want to avoid extra heat.
• Remove the lid once the rice is cooked; leaving it on can lead to soggy rice.
• Freeze cooled leftovers in airtight containers or freezer bags for up to three months.

Tools I Use for This Recipe

• Knife
• Cutting board
• Pressure cooker / Instant Pot

Serving: 1 | Calories: 171 kcal | Carbohydrates: 37.4 g | Protein: 3.4 g

Nutritional information is an estimate and will vary with brands, measurements and portion sizes.

Course: Dinner, Side Dish

Cuisine: American, Jamaican

See the full post for extra tips and photos