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.