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VEGAN STEW PEAS - INSTANT POT

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.
Print Recipe
Course: Side
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

Stew
  • 3 to 4 cans kidney beans 15 ounce cans drained and rinsed
  • 3 cups vegetable broth
  • 1 15oz can coconut milk
  • 1 small onion chopped
  • 2 green onions chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 2 medium carrots cubed
  • 2 teaspoon thyme dried or two sprigs fresh
  • 1 Scotch Bonnet pepper or 1cayenne pepper
  • 1/2 teaspoon allspice
  • 1 1/2- 2 teaspoons salt
Dumplings
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup of water

Method
 

  1. Place vegetable broth and beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
  2. 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.
  3. Place the lid on the Instant Pot and set the knob to sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
  4. After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting. Be Careful.
  5. Remove lid stir and serve over rice.

Notes

Serve with rice, cabbage or tomatoes with salt and pepper.