For a super easy instant pot spin on Pigeon Peas Rice, you have come to the right place!
This recipe is super simple because it requires very few ingredients and the ones it does require mostly consist of items that have a long shelf life. Chances are you have half the ingredients in your pantry already!
ORIGINS
Pigeon Peas Rice (also known as Pigeon Peas and Rice or Peas ‘n’ Rice) is wildly popular in the Bahamas, Haiti, Jamaica, Barbados, and tons of other islands in the Caribbean.
It originated in the West Indian Caribbean Islands and has been a staple dish there ever since. It is no surprise as to why.
This dish is so cheap and easy to make (don’t forget delicious) that it is a wonder it isn’t a staple in every country (though other countries probably have some rendition of it: i.e., red beans and rice in the United States.)
INGREDIENTS
The base of this dish (besides the rice, of course) is the Pigeon Pea, also known as gungo pea. You can use dried or canned pigeon peas; whichever is easiest for you. Of course, fresh is usually best, but sometimes the convenience of canned or prechopped items are well worth the trade-off.
As far as the rice is concerned, this recipe utilizes Jasmine rice, which is soft, fluffy, and mildly sweet. It pairs really well with the nutty flavor of the pigeon peas.
Both of these ingredients are super easy to keep on-hand. This recipe also uses tomato paste which is perfect to keep in the pantry, as you can use it to prepare this keto beef stew, instant pot oxtail, or this poulet en sauce.
The onions, carrots, garlic, and thyme are the only fresh produce you might want to purchase relatively close to when you are planning on preparing this delicious, warm dish.
The coconut milk will provide that rich flavor that’s normally found in most Caribbean rice, similar to the flavors found in this Caribbean Rice and Chicken recipe.
SUBSTITUTES
It has been known to happen that an ingredient you think will be super easy to find is absolutely nowhere in sight. If you have a hard time finding pigeon peas, whether canned or dried, you could always substitute them for a different legume.
We have found that black-eyes peas, kidney beans, or even lentils are great substitutes. It might be fun to experiment with your favorite beans and see what tastes the best to you.
This recipe is super versatile and that is part of the fun of cooking: making it your own. The same rules apply to the rice, though depending on the kind of rice, it might influence the consistency of the dish slightly.
HOW TO PREPARE THIS DISH
The exact measurements are found in the recipe card below. For now, here’s a quick overview with step-by-step guide to make this recipe perfectly each single time.
In the instant pot, select sautéed. Adjust the time to 30 minutes. Next, add in the oil, then add the garlic, onions, and carrots. Cook until fragrant.
Add the tomato paste; stir. Then add the peas. Stir and cook for an additional 1 minute.
Add the rice, salt and pepper. Stir to well combine. Now, add in the liquid from the peas and water. Stir once.
Add the coconut milk. Stir to mix well. Cover with the lid. Seal and cook for 12 minutes on high pressure; or simply select the rice button on the instant pot.
Allow to natural release for 10-20 minutes. Fluff the rice and serve warm.
FREQUENTLY ASKED QUESTION(S)
Known to the islands in the Caribbean, pigeon peas are often prepared with rice and bold seasonings.
Pigeon Peas are part of the Cajanus Cajan family. They are known by Congo pea, Angola pea, and red gram.
No, pigeon peas and chickpeas are completely different peas. Pigeon peas are more related to black eye peas or lentils.
OVERVIEW
Overall, this is a great dish for so many different reasons. It is affordable and therefore easy to make in large amounts, this is an instant pot version which keeps the process simple and easy to execute, and it is incredibly filling.
The rice and beans come together to form a complete protein which will keep you feeling fulfilled long after you take the last bite. No matter how you choose to alter this recipe, there are not a whole lot of ways to do it wrong.
HAITIAN RECIPES TO TRY
If you loved this pigeon peas rice recipe, find more rice recipes here, and try one of these Haitian recipes next:
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How To Make Instant Pot Pigeon Peas Rice
Equipment
- Instant Pot
Ingredients
Cook the Pigeon Peas
- 2 Cups Dried Pigeon Peas
- 6 Cups Water
Rice Ingredients
- 4 Tbsp. Olive Oil
- 1 Small Onion Chopped
- 2 Garlic Cloves Minced
- 2 Carrots Chopped
- 2 ½ Tsp. Salt We used Kosher Salt
- 1 Tsp. Ground Black Pepper
- 2 Cups Rice We used Jasmine Rice
- 5 Thyme Sprigs
- 1 Can Coconut Milk (13.5 Oz)
- 4 Tbsp. Tomato Paste
- 3 ½ Cups Liquid 3 Cups of the pigeon peas water and ½ cup of water
Instructions
- Cook the beans in the instant for 30 minutes. Quick release when finished, drained, and reserve liquid to use later. On the instant pot, select sautéed. Adjust the time to 30 minutes. Next, add in the oil, then add the garlic, onions, and carrots. Cook until fragrant.Add the tomato paste; stir. Then add the peas. Stir and cook for an additional 1 minute.
- Add the rice, salt and pepper. Stir to well combine. Now, add in the liquid from the peas and water. Stir once.Add the coconut milk. Stir to mix well, add the thyme. Cover with the instant pot lid. Seal and cook for 12 minutes on high pressure; or simply select the rice button on the instant pot.
Lisa
It sounds like first I cook the pigeon peas by themselves for 30 minutes. And then cook them again with the rice and veggies for 12 minutes. Is this correct?
Mirlene
Hi Lisa. Yes, you are “cooking” it twice. The beans are dry and they take longer to cook. If you cook the beans with the rice, you will risk the rice being mushy. You can also use can pigeon peas to speed up the process and omit cooking the beans first for 30 minutes.
Joan
Hi, thanks for this awesome recipe. Love the carrot addition. Can you please tell me how to do this with brown rice? Thanks!
Mirlene
Hi Joan,
Thank you very much. Brown rice takes a bit longer to cook. However, the instant pot will do the hard work for you. Simply follow the recipe and adjust the time to 22 minutes.
MMS
how many cans of pigeon peas?
Mirlene
For this recipe we did not use the cans. We used the dried pigeon peas. If you want to use the can pigeon peas, use 2 cans (15.5 oz each can) to serve 6-8 people.
Erika
Was I supposed to change something when using canned pigeon peas because my rice came out gummy? 😞 Please advise for next time I try. Thanks!
Mirlene
Oh no! Sorry to hear that. If you are using canned pigeon peas, it is best to drain and rinse the beans out first. We have a video coming out that will show the exact step to take when using the dried peas and the canned peas. Please stay tuned.
Adrienne
Is this meant more as side or can it be used as an entree
Mirlene
Hi Adrienne, it can be used as both. In our home and culture rice is the main dish.
Natalie
What delicious rice. The perfect side to any meat dish. I love the flavors and fact that you used coconut milk. Sounds so healthy. I will definitely make this. Thanks!
Jessica Stroup
Since the price of groceries have continued to rise, I’ve been looking for more healthy budget meals. I substituted black-eyed peas because is.whatninhad on hand…so flavorful and delicious!
Mirlene
Thank you, Jessica.
Kate
Wow, gorgeous rice dish – I haven’t tried cooking with pigeon peas before but what a way to start. Packed with flavours and easy to make too. Yum!
Mirlene
Thank you, Kate
sonia
thanks for the ingredients for this recipe!
sonia
This recipe is very simple and very good
Chenée
This rice was SO delicious and so easy in the Instant Pot! It was my first time making rice and pigeon peas so thank you for this recipe!
Maria
Looking for healthy recipes that my kids would love. This one’s perfect! I’ve been trying to make them eat veggies.