Jamaican Instant Pot Rice and Beans

Method17 steps

1. 1

   Step 1: Use a six-quart Instant Pot Duo for this pressure-cooking method and check its lid, seal, valve and fill limits. Peel and finely chop the yellow onion (1). Peel and mince enough fresh garlic (1 tsp) to measure one teaspoon and wash and finely chop both green onions (2), keeping these apart from the bulb onion. Rinse all the dry long-grain white rice (2 cups) under cold running water and drain thoroughly.

   Uses 1 yellow onion, finely chopped in step 1 · 1 tsp minced fresh garlic, prepared in step 1 · 2 green onions, finely chopped in step 1 · 2 cups dry long-grain white rice, rinsed and drained in step 1 · Cold running water to rinse rice, drained away before cooking

2. 2

   Step 2: Select Saute on the cooker and wait until hot. Add all the olive oil (1 tbsp), then all the actual prepared bulb onion and stir for about three minutes until softened.

   Soften chopped bulb onion in olive oil · 3 minUses 1 tbsp olive oil · All finely chopped bulb onion, keeping garlic, green onions and rinsed rice separate

3. 3

   Step 3: Add the actual prepared garlic and both chopped green onions to the cooked onion base and stir for thirty seconds.

   Cook minced garlic and chopped green onions · 1 minUses All the cooked onion base · All minced garlic and chopped green onions, keeping the drained rice separate

4. 4

   Step 4: Press Cancel to stop sauteing. Add all the actual rinsed drained rice, the measured coconut milk (¾ cup) and rice-cooking water (¾ cup), salt (1½ tsp), ground allspice (½ tsp) and black pepper (¼ tsp). Stir together and scrape the bottom with a wooden spoon until no dry or stuck food remains.

   Uses All the cooked aromatic base · All two cups of rice after rinsing and draining · ¾ cup coconut milk · ¾ cup water for rice cooking · 1½ tsp salt · ½ tsp ground allspice · ¼ tsp black pepper

5. 5

   Step 5: Open the can of already-cooked dark red kidney beans. Pour all its beans and liquid over the rice mixture without stirring them in; keep this bean layer on top.

   Uses The complete rice mixture in the cooker · All already-cooked kidney beans and liquid from 1 can labelled 15.5 oz

6. 6

   Step 6: Lay both washed fresh thyme sprigs (2) on top of the bean layer. Fit the lid securely and set the pressure-release valve to Sealing according to the cooker instructions.

   Uses The complete layered rice and cooked-bean mixture · 2 fresh thyme sprigs

7. 7

   Step 7: Select Manual or Pressure Cook and cook on high pressure for six minutes. This six-minute cooking period starts once the cooker reaches full pressure.

   Uses The complete sealed rice and bean pot

8. 8

   Step 8: When the six-minute high-pressure cook ends, leave the cooker undisturbed for ten minutes of natural pressure release. Then vent any remaining pressure according to its instructions, keeping clear of the steam.

   Natural pressure release before venting remaining steam · 10 minUses The actual sealed cooker after the full pressure stage

9. 9

   Step 9: Check that the pressure indicator has fully dropped, then unlock and open the lid carefully away from your face.

   Uses The fully depressurised cooker

10. 10

    Step 10: Lift out both cooked thyme sprigs and any loose tough stems, discarding them.

    Uses The actual cooked pot with its thyme sprigs

11. 11

    Step 11: Gently lift and separate the cooked rice with a fork, folding the cooked beans through without mashing them.

    Uses All the actual cooked rice and beans

12. 12

    Step 12: Check a few rice grains are tender and cooked through before serving, and that no thyme stems remain.

    Uses All the fluffed rice and beans

13. 13

    Step 13: Set out a heatproof serving bowl or six side-dish bowls beside the cooker.

14. 14

    Step 14: Spoon the actual cooked rice and beans from the cooker into the serving bowl.

    Uses All the cooked rice and beans ready to serve

15. 15

    Step 15: Divide the finished rice and beans into six side portions.

    Uses All the finished rice and beans

16. 16

    Step 16: Serve the rice and beans warm as six side portions.

    Uses The six prepared portions

17. 17

    Step 17: If any cooked rice and beans remain, put them in shallow containers and refrigerate promptly after serving.

    Uses Only any cooked leftovers remaining after portioning and serving