Jamaican Peas and Rice
rinsed and drained
coconut oil, or vegetable oil
Scotch Bonnet Pepper
canned kidney beans
drained and rinsed
Full-Fat Coconut Milk
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.
Unfortunately, I do not know how to make this with brown rice and/or uncooked kidney beans so please don't ask me to guess as that recipe is untested.
Please read the post to understand why I ask you to layer the ingredients and why the coconut milk is added after cooking.
Jamaican Peas and Rice https://twosleevers.com/instant-pot-jamaican-peas-and-rice/