3 ½CupsLiquid3 Cups of the pigeon peas water and ½ cup of water
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.
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).