Quick Jamaican Rice and Peas

Set your Instant Pot to "Sauté". Once hot, pour in the olive oil. Toss in the yellow onion and sauté until softened, about 3 minutes. Stir in the garlic and scallions, cooking for another 30 seconds.

Press "Cancel" on the Instant Pot. Add the rice, coconut milk, water, salt, allspice, and black pepper, stirring well to combine.

Scatter the undrained beans right over the top of the rice mixture. Do not stir. Lay the fresh thyme sprigs on top. Secure the lid, making sure the venting knob is set to the "Sealing" position.

Select "Manual" or "Pressure Cook" and cook on high pressure for 6 minutes.

When the cooking cycle finishes, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure by switching the valve to "Venting".

Remove the lid and discard the thyme sprigs. Fluff the rice with a fork and serve!

Heat the olive oil in a large pot over medium heat. Add the yellow onion and sauté until tender, about 3 minutes. Stir in the garlic and scallions and cook for about 30 seconds more.

Add the rice, undrained beans, coconut milk, water, salt, allspice, and black pepper, stirring everything together. Lay the thyme on top. Bring the mixture up to a boil.

Cover with a lid, reduce the heat to low, and let it simmer for 18 minutes, then take it off the heat. Keep covered and let it steam for another 5 minutes off the heat.