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Slow Cooker Jamaican Rice and Peas Soup

Sue Lau
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Prep Time 15 mins
Cook Time 3 hrs
Soak 1 hr 3 mins
Course Soup
Cuisine Caribbean, Jamaican
Servings 10
Calories 391 kcal


  • 1 slow cooker


  • 1 pound dried gandules or pigeon peas
  • 6 cups chicken broth
  • 15-1/2 ounce can unsweetened coconut milk
  • 1 pound cooked pork or carnitas
  • 6 cloves garlic (chopped)
  • 1 cup chopped onion
  • 1/2 teaspoon ground Jamaican allspice
  • 1 teaspoon dried thyme
  • 2 ounce jar diced pimientos (drained)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Jamaican curry powder
  • 1-2 tablespoons chopped cilantro
  • 1/4 cup chopped scallions
  • 3 cups cooked rice
  • 1 teaspoon Scotch Bonnet pepper sauce


  • Cover pigeon peas with 2 inches water and soak overnight or bring to a boil, boil 3 minutes and shut off heat, letting them steep in the hot water, covered, for one hour. Drain peas afterwards either way.
  • Place drained peas in the crock of the instant pot along with chicken broth, coconut milk, pork, garlic, onion, allspice, thyme, pimientos, salt, pepper, curry powder, stirring to mix.
  • Set instant pot to sear for about 5-10 minutes and when mixture warms up, set to cook on the slow cooker setting for 3 hours.
  • Stir in the cooked rice, chopped scallions and Scotch Bonnet pepper sauce.


From the kitchen of palatablepastime.com


Calories: 391kcalCarbohydrates: 47gProtein: 24gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 807mgPotassium: 1030mgFiber: 8gSugar: 2gVitamin A: 207IUVitamin C: 18mgCalcium: 98mgIron: 4mg
Keyword slow cooker recipes
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