Instant Pot Jamaican Stew Peas Recipes

INSTANT POT JAMAICAN RICE AND PEAS

Steps:

• Sort kidney beans removing any debris, rocks or damaged beans, wash and drain kidney beans in a colander. If using can kidney beans, drain beans and skip to 4
• Place kidney beans in a large bowl and cover with water, making sure that there is enough water for the kidney beans to double in size (about 2 inches above beans). Let the beans soak for at least 6 hours or overnight. Drain beans after soaking and rinse using a colander.
• Place kidney beans in the Instant Pot and add 3 cups of water, cover instant pot securely and make sure to turn the valve to 'sealed' position. Manually set Instant Pot to cook beans for 8 minutes at high pressure. When the timer goes off, use the natural release method, do not open the valve and allow the pressure to release naturally.
• Meanwhile, sort and wash rice, using a fine mesh strainer and set aside. Remove lid, add onion, green onion, garlic, ginger, coconut milk, rice. Stir to fully incorporate rice with all the other ingredients. Add allspice, thyme, salt and stir again. Add Scotch bonnet pepper or cayenne pepper. *If using canned kidney beans, add them along with 2 cups of water.
• Close lid securely, turn the valve to the sealed position. Manually set Instant Pot to cook rice and peas for 22 minutes at high pressure
• When the timer goes off, allow steam pressure to naturally release for about 20 minutes, turn the sealing knob to venting to release the remaining pressure. Remove lid and discard Scotch bonnet pepper, fluff rice and its ready to serve.

INSTANT POT JAMAICAN STEW PEAS

Steps:

• Place bean broth or vegetable broth and cooked beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
• To prepare dumplings, place gluten-free flour in a bowl, add salt and water, mix to form into a dough. Take pieces of dough and roll into the palm of your hands to form into cylindrical pieces or balls. Drop onto stew.
• Place the lid on the Instant Pot and set the knob to Sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
• After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting, placing a damp cloth over vent. Be Careful.
• Remove lid and serve.
• I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.

JAMAICAN INSTANT POT RICE AND BEANS

Steps:

• Set Instant Pot to "Sauté." Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
• Press "Cancel" on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.
• Pour undrained kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to "Sealing."
• Press "Manual" or "Pressure Cook" on the Instant Pot and set for High pressure for 6 minutes.
• Once the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "Venting"
• Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!

INSTANT POT JAMAICAN BEEF STEW

Steps:

• Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the beef cubes with 1 teaspoon salt and ½ teaspoon black pepper. Sear the beef in three batches; sear each batch until well browned on one side, about 3 minutes, and then transfer the seared beef to a bowl. (I sear in batches so we don't crowd the pot - crowded beef doesn't brown, it steams. And, I sear on one side to get the complex browning flavors, without spending all day searing the beef.)
• After all the beef is seared, add the onion, garlic, scotch bonnet pepper, and tomato paste to the pot, and sprinkle with the allspice and ½ teaspoon salt. Sauté until the onions soften and the tomato paste darkens, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beef and any juices in the bowl, stir in the Pickappepa sauce, and then pour in the beef broth. Scrape the bottom of the pot one last time to make sure nothing is sticking. Stir in the carrots, then spread the diced tomatoes on top.
• Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC, 12 minutes in a stovetop PC. When the cooking time finishes, let the pressure come down naturally, about 25 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
• Unlock the pressure cooker lid. Stir in the teaspoon of fine sea salt (if not using store-bought broth, which is plenty salty), and the ½ teaspoon of fresh ground black pepper. Whisk the water and cornstarch into a slurry, and then stir the cornstarch slurry into the stew. Serve with the accompaniments and enjoy!

AUTHENTIC JAMAICAN RED PEA SOUP RECIPE

Steps:

• Combine the flour, cornmeal and salt in a small bowl.
• Add the water and mix together until the dough begins to form. If you fine the dough to stiff, add a bit more water.
• Rest the dough for 15 minutes covered with plastic.
• Knead the dough until it's smooth and extensible. Cover and set aside for 10 minutes.
• To make the spinners, pinch off a small piece of dough about 10-15 grams and roll the dough in-between your palms or on a working surface and shape into long cylindrical piece.
• Make sure the ends are tampered and place onto a light floured plate and cover.
• Repeat until all the dumplings are formed. Keep covered and refrigerated until ready to cook.
• You can cook the spinners/dumplings in boiling pot of water for about 5 minutes then add them to the soup or you can cook them directly in the soup, either way works.
• Rinse and presoak the dried kidney bean in 6-8 cups of water the night before. Water should be covering the beans.
• If your using canned kidney beans then add in step 5.
• The next day - Fill a medium size pot with water and add the beans, salt, chicken or turkey pieces or pork feet or tail and bring to a boil.
• Add the stew beef and continue to cook on medium high for about 45-60 minutes or until the beef stew meat and beans are tender. Add water as needed, water should also be covering the beans and meat.
• Add in the coconut milk, onions, scallions, soup mix, garlic, thyme, potatoes, yam, and scotch bonnet peppers and cook on medium low (simmer) for about 20-25 minutes or until potato's and yam are tender.
• Add the dumplings (spinners) and cook for 5-6 minutes.
• Scotch bonnet peppers are super hot, you can remove from soup one cooked or omit from recipe.
• Serve and enjoy. You can serve with side rice.

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.