Jamaicanby TheMealDBJamaican Instant Pot Rice and BeansServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tablespoon Olive Oil1 chopped Onion1 clove finely chopped Garlic2 chopped Spring Onions2 cups Rice3/4 cup Coconut Milk3/4 cup Water1 1/2 tsp Salt1/2 tsp Allspice1/4 tsp Black Pepper450g Kidney Beans2 sprigs ThymeStepsStep-by-step0 of 11 done1Set 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.2Press “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.3Pour 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.”4Press “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.5Once 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"6Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!7Stove Top Instructions8Heat 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.9Add 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.10Cover 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.11Open the lid and remove the thyme. Fluff rice with fork. Enjoy.Source: TheMealDB
