Jamaican Rice And Peas

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1. 1Step 1: Add the presoaked beans to a pot or pressure cooker.
2. 2Step 2: Fill the pot with enough fresh water to ensure the level is 1 inch above the beans (about 3.5 cups/800ml). Cover with a lid.
3. 3Step 3: Cook on high heat for one hour in the pot (adding more water if needed to maintain the level) or 15 minutes in a pressure cooker.
4. 4Step 4: Add the shredded unsweetened coconut flakes to a blender with warm water.
5. 5Step 5: Blend for 2 minutes. I used an immersion blender for easier cleanup.
6. 6Step 6: Strain the mixture, extracting as much liquid as possible. I used a nut milk bag which is super fine and much easier to use.
7. 7Step 7: Set the coconut milk aside.
8. 8Step 8: Once the beans are cooked, allow the pressure cooker to release before opening. If you're using a standard pressure cooker, place the pot in the sink and cool it down with running tap water until the pressure fully releases.
9. 9Step 9: Add the precooked beans with liquid or undrained canned beans to a pot more suitable for cooking rice. If you cooked the beans in the rice pot then no need to remove them.
10. 10Step 10: Add the homemade coconut milk (or canned coconut milk) to the pot.
11. 11Step 11: Stir in the jerk seasoning, all-purpose seasoning, scallion, garlic cloves, thyme, allspice, scotch bonnet pepper, salt and black pepper.
12. 12Step 12: Cover the pot and bring to a boil at high heat for 5 minutes.
13. 13Step 13: Decrease the heat to low and continue cooking for 15 minutes or until the liquid is reduced and has a deep reddish-brown color.
14. 14Step 14: Key tip: If your pot doesn't already have a vent, slightly ventilate the lid to prevent any boiling over.
15. 15Step 15: Add the rice to a large bowl and fill with water.
16. 16Step 16: Stir to release the starches that could make the rice stick together while cooking. Drain.
17. 17Step 17: Repeat the rinsing and draining steps until the water is clear (about 4 to 5 times total).
18. 18Step 18: Once the broth is ready, taste and adjust the seasoning if needed. Then add the drained rice to the pot.
19. 19Step 19: Add more water if needed to ensure the level is 1 inch above the rice.
20. 20Step 20: Cover with a sheet of aluminum foil, then the lid.
21. 21Step 21: Allow the rice to cook and steam for 12 to 15 minutes or until it's tender and all the liquid is absorbed.
22. 22Step 22: Allow it to rest for 10 minutes after cooking. Remove the strands of scallion, thyme branches and scotch bonnet pepper before gently stirring with a fork.
23. 23Step 23: Soak the red kidney beans overnight.
24. 24Step 24: Drain and rinse the beans then add to the inner pot.
25. 25Step 25: Add scallions, thyme, garlic cloves, allspice, jerk spice, all-purpose seasoning and scotch bonnet pepper. Add the coconut milk and 2 cups of water.
26. 26Step 26: Place the inner pot into the base, cover and lock the lid.
27. 27Step 27: Switch the valve to Seal, select Bean and set to cook for 15 minutes on High. Meanwhile, wash and drain the rice as previously directed.
28. 28Step 28: Once the timer beeps, switch the valve to Vent to quickly release the pressure. Open the lid and remove the scotch bonnet pepper and any fresh thyme twigs.
29. 29Step 29: Taste and adjust the seasoning or add salt and pepper if needed. The broth should be flavorful.
30. 30Step 30: Stir in the drained rice, cover the pot and Seal the vent. Select Rice and set to cook on High for 5 minutes.
31. 31Step 31: Tip: Set a second timer for 20 minutes total. Sometimes the Instant Pot might not automatically switch to 'Cooking' or the Timer due to the thickness of the dish, but the heat inside is still enough to cook the rice. To prevent the rice from burning, switch Off the Instant Pot after 20 minutes total and continue to the next step.
32. 32Step 32: Allow the pressure to naturally release for 10 minutes after cooking (Keep Warm for 10 minutes). Then switch the valve to Vent. Gently stir the rice and serve.