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Place the rinsed and drained rice into the inner liner of your Instant Pot.
Add the scotch bonnet pepper (left whole), thyme, salt, allspice, and water and mix well.
Pour in the ghee or vegetable oil and stir lightly.
Add the kidney beans on top and do not stir.
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.
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.
Open, remove the sprigs of thyme and the scotch bonnet pepper, and serve.