Step 1

Place the rinsed and drained rice into the inner liner of your Instant Pot.

Step 2

Add the scotch bonnet pepper (left whole), thyme, salt, allspice, and water and mix well.

Step 3

Pour in the ghee or vegetable oil and stir lightly.

Step 4

Add the kidney beans on top and do not stir.

Step 5

Cook at high pressure for 4 minutes and let it release pressure naturally for 10 minutes. When 10 minutes are up, release all remaining pressure.

Step 6

Add 1/2 cup of light coconut milk, mix well, and close the lid again. Allow the rice and peas about 10 minutes to absorb the coconut milk.

Step 7

Open, remove the sprigs of thyme and the scotch bonnet pepper, and serve.