Place the rinsed long-grain white rice, drained kidney beans, coconut milk, and water into the Instant Pot insert. Stir well to combine, ensuring the rice is fully submerged in the liquid to cook evenly.

Add the chopped green onions, minced garlic, ground allspice, salt, and black pepper to the pot. Stir gently once more to distribute the seasonings evenly throughout the rice mixture.

Lay the fresh thyme sprigs and the whole, uncut scotch bonnet pepper gently on top of the mixture. Leaving the pepper whole infuses the dish with an authentic, fruity aroma without adding overpowering heat.

Secure the Instant Pot lid and turn the valve to the Sealing position. Select the Manual or Pressure Cook setting on high pressure and set the timer for 5 minutes.

Once the cooking cycle completes, allow a natural pressure release for 10 minutes. After 10 minutes, carefully turn the valve to Venting to release any remaining steam before safely opening the lid.

Remove the lid carefully, then use tongs to extract and discard the thyme sprigs and the scotch bonnet pepper. Fluff the rice gently with a fork and serve hot alongside your favorite Caribbean-inspired proteins.