This hearty Instant Pot Jamaican Stew Peas recipe is the perfect taste of the Island, with delicious Kidney Peas cooked in coconut milk, thyme, allspice and topped with dumplings.
3 to 4canskidney beans15 ounce cans drained and rinsed
3cupsvegetable broth
115ozcan coconut milk
1small onionchopped
2green onionschopped
3clovesgarlicminced
1/2teaspoonfresh gingergrated
2mediumcarrotscubed
2teaspoonthymedried or two sprigs fresh
1Scotch Bonnet pepperor 1cayenne pepper
1/2teaspoonallspice
1 1/2- 2teaspoonssalt
Dumplings
1cupflour
1/2teaspoonsalt
1/2cupof water
Instructions
Place vegetable broth and beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
Make dough for dumplings by placing flour & salt in a medium bowl and whisk together. Add water, first stirring with a spoon until dough comes together, then use hands to knead, adding more flour as needed so the dough is not sticky. Knead around a couple minutes. Pinch off about 2 Tbsp. pieces of dough at a time and roll in palm of both hands, making the ends thin to create what is called in Jamaica spinner dumplings. 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. Be Careful.
Remove lid stir and serve over rice.
Notes
Serve with rice, cabbage or tomatoes with salt and pepper.