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Guyanese Vegetarian three bean cook-up rice in a pot with a wooden spoon sticking out.
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Instant Pot Vegetarian Three Bean Cook-up Rice

A wonderful one pot dish that comes together easily in the instant pot!
Course Instant Pot
Cuisine Guyanese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Althea Brown

Ingredients

  • 2 tablespoon Oil (suitable for cooking)
  • 1 small yellow onion (diced)
  • 2 tomatoes (diced)
  • 4 cloves garlic (grated)
  • 1/4 cup kidney beans (canned or dried)
  • 1/2 cup black-eyed peas (canned or dried)
  • 1/4 cup chick peas (garbanzo beans) (canned or dried)
  • 1 tsp kosher salt (or salt to taste)
  • 1 tbsp dried thyme (Guyanese thyme preferably)
  • 2 cups Jasmine Rice (washed and drained)
  • 1 cup coconut milk full fat
  • 2 cups water
  • 1 tbsp cassareep (optional)
  • 5 thai basil leaves (chopped)
  • 2 wiri wiri peppers

Special Equipment

Instructions

Stove Top

  • Add a large heavy bottom pot to medium heat and when the pot is hot, add the oil. When the oil is hot add the onions and cook until the onions are soft (about 1 minutes).
  • Next add the tomatoes and cook until soft (about 2 minutes). Then add the grated garlic and continue to cook for another minute before adding in all of the peas and beans, thyme and salt. Mix to combine, then continue to cook for another minute or two.
  • Then add in the washed rice and mix well. Continue to cook for 2-3 minutes stirring often, to toast the rice a bit before adding the coconut milk, water, cassareep (if you are using), thai basil and wiri wiri peppers.
  • Finally bring the pot up to a boil (uncovered), then reduce the heat to low, cover and allow the dish to simmer until the rice is fully cooked. This should take about 30 minutes. Then fluff with a fork and mix well before serving.

Instant Pot

  • Set instant pot to sauté and when it is hot add the oil. When the oil is hot add the onion, garlic and tomatoes and sauté for about 1 minute.
  • Then add the kidney beans and the chickpeas, salt and 2 cups of water. Next take the instant pot out of sauté mode, seal the instant pot up and pressure cook on high for 30 minutes
  • Once the pressure cooking cycle completes vent the instant pot using the rapid release function, then add all of the remaining ingredients(except the wiri wiri peppers).
  • Seal up the instant pot and pressure cook on high for another 30 minutes. Once the pressure cycle completes vent the instant pot using the rapid release function. Then fluff the rice with a fork and mix well so that all of the ingredients are evenly distributed. Serve hot.

Notes

  1. Preparing the dried peas:
    I wash and soak my peas in boiling hot water for at least 2 hours (or overnight if time allows) before cooking.