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Instant Pot Cook-Up Rice

This instant pot cook-up rice recipe takes all of the labor out of the traditional stovetop recipe but keeps all of the flavors. Have this one-pot meal on the dinner table in just 30 minutes!
Course One Pot Dish
Cuisine Guyanese
Keyword guyanese instant pot cook-up rice, how to make cook-up rice in instant pot, instant pot cook-up rice, instant pot cook-up rice guyana, instant pot cook-up rice metemgee, instant pot cook-up rice recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 947kcal
Author Althea Brown

Equipment

  • Instant Pot

Ingredients

  • 1 1/2 lbs of chuck roast cut into 1/2 inch cubes or stew beef
  • 1 1/2 cups of dried black eye peas washed
  • 2 small carrots or 1 large carrot diced into small cubes
  • 2 cups of washed jasmine rice
  • 4 cups of freshly made coconut milk or 1 cup of canned coconut milk plus 3 cups of water
  • 1 small yellow onions fined chopped
  • 2 bunches of Asian Basil
  • 2 tablespoon of oil
  • 1 teaspoon of salt
  • a pinch of black pepper
  • 2 tablespoons of brown sugar
  • 1 whole wiri wiri pepper or 1 scotch bonnet pepper

Green Seasoning (4 tbsp)

  • 1/2 cup of cilantro
  • 2 tablespoon of fresh thyme
  • 4 heads of green onions
  • 4 cloves of garlic
  • 1 wiri wiri pepper seeds removed

Instructions

  • Make the green seasoning by combining cilantro, thyme, green onions, garlic and wiri wiri pepper (seeds removed) into the base of a food processor or blender cup. Blend until it forms a smooth paste. Then set aside.
  • Season beef with green seasoning, 1/2 teaspoon salt and pepper and set aside.
  • Put Instant pot on Sauté. When hot add oil and then brown sugar to the bowl.
  • Let brown sugar cook until it caramelizes and gets to a dark brown color. This may take a while depending on how hot your instant pot gets.
  • Add chopped onions and cook until onions are soft.
  • Next add the seasoned beef and sauté for 5 to 10 minutes stirring often allowing beef to brown on all sides.
  • Once the beef browns add the carrots, black eyed peas, washed rice and coconut milk.
  • Then add the remaining salt and pepper, the whole wiri wiri pepper and the Asian basil.
  • Finally put the lid on the instant pot, seal and pressure cook on high for 25 minutes.
  • When the instant pot has finished cooking, release the steam following the instructions in the Instant pot manual.
  • Fluff the rice with a fork and serve warm.

Notes

Please note that the four cups of coconut milk in this recipe is freshly made coconut milk which has a different consistency that canned coconut milk. To get the same results with canned coconut milk use 1 cup and dilute it with 3 cups of water.

Nutrition

Calories: 947kcal | Carbohydrates: 88g | Protein: 40g | Fat: 51g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 527mg | Potassium: 1397mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3737IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 12mg