Caribbean Rice & Beans

In this island-inspired dish, the rice and beans are stirred together. To make it vegetarian (even vegan!), use vegetable broth in place of the chicken broth.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Rice

CLOSED POT TIME: 35 minutes

TOTAL TIME: 50 minutes

RELEASE: Natural

SERVES: 4 as a main dish; 8 as a side dish

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 cups reduced-sodium chicken broth
• 2 cups cooked black beans or red beans or two 15-ounce cans black beans or red beans, drained and rinsed
• 1½ cups long grain white rice, rinsed and drained
• 1 cup canned coconut milk (full fat)
• 1 whole scotch bonnet or habanero pepper, pricked with a fork
• 2 sprigs fresh thyme or ½ teaspoon dried thyme, crushed
• ½ teaspoon salt
• ¼ teaspoon ground allspice
• ¼ cup chopped fresh cilantro or parsley

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When oil is hot, add the onion. Cook and stir until onion is softened for about 3 minutes. Add garlic and ginger. Cook for 2 minutes more, stirring occasionally. Press cancel. Stir in chicken broth, beans, rice, coconut milk, scotch bonnet, thyme, salt, and allspice. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select rice. When cooking is complete, use a natural release to depressurize.

SERVE

Remove and discard whole scotch bonnet pepper and, if using, thyme sprigs. Top each serving with chopped cilantro.