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top view close up of a bowl of Jamaican rice and peas

Jamaican Rice and Peas

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 8 1x
  • Diet: Vegan


This Jamaican Rice and Peas is made in the Instant Pot with dried kidney beans and brown rice. You can enjoy this deliciousness with sauteed kale and mushrooms, vegan collard greens, vegan crab cakes, or vegan ackee. This dish is gluten-free, soy-free, nut-free, oil-free, and vegan.


Units Scale
  • 1 cup dry kidney beans
  • 2 1/2 cups water
  • 2 cups long-grain brown rice
  • 5 sprigs fresh thyme
  • 3 green onions, trimmed
  • 3 cloves garlic, chopped
  • 1/2 tsp allspice, ground
  • 2 tsp scotch bonnet pepper sauce
  • 1 1/2 cups plain, unsweetened coconut milk (NOT the full-fat can)
  • Salt or coconut aminos to taste


Rinse and strain the dry kidney beans and place them in the Instant Pot with water. Make sure the pressure valve is sealed. Set at high pressure for 30 minutes, and allow for natural release (about 20 minutes). 

After the beans are done cooking, remove the lid and add the remaining ingredients—long-grain brown rice, fresh thyme, green onions, chopped garlic, ground allspice, scotch bonnet pepper (or scotch bonnet pepper sauce), and coconut milk. Give it a stir and ensure the rice is immersed in the liquid. Put the lid back on. Make sure the pressure valve is sealed. Set the Instant Pot to low pressure for 14 minutes and allow for natural release (about 20 minutes). 

When the rice is done cooking, give it a stir. Salt or add coconut aminos to taste and enjoy!

Leftovers keep well in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly, making it great for meal prep. Put leftovers into a freezer-safe container and freeze for up to four months. 



  1. Instant Pot
  2. Measuring cup
  3. Measuring spoons
  4. Knife
  5. Cutting board
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Sides
  • Method: Instant Pot
  • Cuisine: Jamaican