Instant Pot Jamaican Rice And Beans Recipes

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JAMAICAN INSTANT POT RICE AND BEANS



Jamaican Instant Pot Rice and Beans image

This Jamaican side dish of rice and beans (peas) are seasoned with delicious coconut milk and other spices.

Provided by Tanya

Categories     Side Dish

Time 31m

Number Of Ingredients 12

1 Tablespoon olive oil
1 yellow onion (finely chopped)
1 teaspoon minced garlic
2 green onions (finely chopped)
2 cups long grain white rice (rinsed)
¾ cup coconut milk
¾ cup water
1 ½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon black pepper
15.5 oz can dark red kidney beans (undrained)
2 sprigs of thyme

Steps:

  • 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!

Nutrition Facts : Calories 404 kcal, Carbohydrate 69 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Sodium 592 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT® JAMAICAN RICE AND BEANS



Instant Pot® Jamaican Rice and Beans image

A traditional Jamaican chicken and rice recipe, tweaked to be made in the Instant Pot®. Delicious comfort food!

Provided by Cybergy

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 52m

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
3 skinless, boneless chicken breasts, cut into bite-sized pieces
1 cooking onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 (15 ounce) can black beans, drained
1 ½ cups long-grain rice
1 (8 ounce) can corn, or to taste
1 cup coconut milk
1 tablespoon Scotch bonnet hot sauce, or to taste
2 teaspoons ground thyme
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons brown sugar
1 teaspoon allspice

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
  • Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 63.9 g, Cholesterol 34.3 mg, Fat 12.9 g, Fiber 7.7 g, Protein 22.2 g, SaturatedFat 8.1 g, Sodium 1512.7 mg, Sugar 4.8 g

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