Jamaican Instant Pot Rice and Beans

1. Set the Instant Pot to Sauté. Once hot, add the olive oil, then the onion, and stir until softened, about 3 minutes. Add the garlic and spring onions and stir for around 30 seconds.
2. Press Cancel. Add the rice, coconut milk, water, salt, allspice and black pepper and stir.
3. Tip the undrained kidney beans on top of the rice without stirring, and lay the thyme sprigs over them. Cover, with the valve set to Sealing.
4. Pressure cook on High for 6 minutes.
5. When it's done, let it release naturally for 10 minutes, then quick release any pressure that's left.
6. Open the lid, take out the thyme, fluff the rice with a fork, and serve.
7. Stovetop method: heat the olive oil in a large pot over medium heat and soften the onion for 3 minutes, then add the garlic and spring onions for 30 seconds. Add the rice, undrained beans, coconut milk, water, salt, allspice and pepper and stir, lay the thyme on top, and bring to a simmer. Cover, turn the heat to low, and cook for 18 minutes, then rest off the heat under the lid for 5 minutes more. Remove the thyme and fluff with a fork.

Tips from the ZestyPlate Kitchen

• Leave the beans sitting on top of the rice rather than stirring them in; everything cooks more evenly that way.
• Full-fat coconut milk gives the richest, most flavoursome rice.
• Lay the thyme sprigs whole on top so you can pull them out easily once it's done.
• Let it rest under the lid before fluffing so the rice finishes steaming.