Rice And Cowpea, Instant Pot Recipe.

Rice and cowpea in an instant pot? Yes, this delicious meal is easy to whipp up in perfect time for you to enjoy a delicious and highly nutritious meal. It is cooked in one of my favourite  ingredients: coconut milk.

On this website, we are actively encouraging our readers to eat more plant-based food. What better recipe to look at than rice and cowpeas? 

What Is The Difference Between Cowpea And Black-eyed Pea?

The cowpea, are a family of legumes known as vigna unguiculata in the botanical world. While the black-eyed pea or beans are a type of cowpea. So, simply put black-eyed peas are cowpeas.

The cowpea is cultivated in Africa and Asia and they are a great source of protein. If you must eat only plant-based food then, you should consider adding this to your diet as a huge source of your protein. 

For this post, the names may occur interchangeably. You may have read how nutritious the combo of rice and black-eyed pea could be for you and your family.

Rice And Cowpea In An Instant Pot?

One of my favourite kitchen essentials is my instant pot. They are a must-have in any kitchen. I chose the instant pot because I am cooking beans from dry, and we know they take forever to cook. And this sometimes hinders many from cooking peas, especially from scratch. With an instant pot, your cooking time may be a quarter or less!

What Are The Ingredients For Rice And Cowpea?

The Ingredients for rice and cowpeas recipe at a glance.

To make this creamy rice and black-eyed pea recipe, you need the following:

Rice And Cowpea

Servings: 6

Prep Time: 20min

Cooking Time: 35min


  • 1 and 1/2 c cup of wholegrain rice
  • 1 and 1/2 c cup of dry black-eyed beans
  • 2 tablespoons olive oil
  • 1 tablespoon freshly minced ginger
  • 4 garlic cloves, minced
  • 1-2 Thai pepper or habenero or scoth bonnet, chopped
  • 1 medium onion, chopped
  • 1 14oz can coconut milk
  • 600ml of vegetable stock
  • salt to taste


Sort beans and check for any debris. Rinse rice and beans and set aside separately.

Turn on your instant pot and press the saute button to heat the pot. When hot, pour in the olive oil and allow it get hot then add the onion to the pot to saute leaving the lid off. This should take about 5 minutes.

Then add the pepper, ginger and garlic sauteing for another 3-4minutes.

Pour in the stock and coconut milk. Then, stir in rice and beans with a spoon.

Change the cooking mode to pressure cooker then, cook for twenty-five minutes, allowing pressure to release naturally.

When cooked, carefully open the lid and stir rice and beans to combine.

Serve immediately with any pepper sauce of your choice.

Note if you swap wholegrain for long grain rice you might need to allow beans to cook first for about 15 minutes, use the quick release to release steam then, add the rice and use the rice cooking setting to finish cooking. Allow pressure to release naturally at end of cooking.

Recipe provided by www.AfricanFoods.co.uk

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