Instant Pot Rice and Peas

8 standard portions

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Ingredients

• 1½ cups red kidney beans ((265g) dried)
• 3 cups water ((710ml))
• 1 medium onion (sliced)
• 2 scallion (sliced)
• 4 garlic cloves (chopped)
• 1 inch piece of ginger
• 6 sprigs of thyme (tied together)
• 1 tbsp pimento berries
• 1 tbsp dairy free butter
• a clump of coconut cream (creamed coconut) ((just over ¼ of a cup)(coconut butter/manna))
• 1½ tsp pink salt
• 1 scotch bonnet (optional)
• 1 cup full fat coconut milk ((250ml)(use freshly squeezed and grated if possible))
• 3 cups brown basmati rice
• additional pink salt to taste

Method

1. Rinse the red kidney beans in a colander to rid any debris and remove any broken beans or any impurities.
2. Add the peas and 3 cups of water to a large bowl (use can leave this in the instant pot instead).
3. Cover with plastic wrap and leave to soak for several hours or overnight.
4. Transfer the peas and water to the instant pot.
5. Add the onion, garlic, scallion ginger, thyme, pimento berries, dairy free butter, coconut cream, pink salt, scotch bonnet, coconut milk and the brown rice.
6. Stir everything together.Select "pressure cook" and choose "high" if the option isn't on default then adjust the +/- to 25 minutes.
7. Place the lid on with the valve set to "sealing" it will take several minutes to reach pressure before starting to cook.
8. Once the cooking process has finished, leave the unit to do a natural release (should take approximately 15 minutes)
9. Do a taste test and additional pink salt according to taste then remove that scotch bonnet, ginger and thyme stems.
10. Use a fork or spoon to fluff the rice up a little this will also help to break down the coconut cream (creamed coconut).