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  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 40,
  "totalTime": 130,
  "serves": 4,
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      "label": "Rice &amp; Beans:",
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    {
      "label": "1/2 tsp pepper",
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      "label": "Grilled Jerk Eggplant:",
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      "label": "2 green onions, chopped",
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      "label": "1/4 cup canola oil",
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      "label": "2 small eggplants, sliced lengthwise into 1-inch slices",
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      "instruction": "Rice &amp; Beans: Add beans to Instant Pot. Pour 6 cups of water over top. Close lid and lock to seal. Set Pressure Cook function to high heat for 15 to 18 minutes or until tender. Carefully release pressure manually according to manufacturer’s instructions before removing lid. (If additional cooking is required, close lid and lock to seal, then activate high setting for additional minutes.) Drain and rinse beans; set aside.",
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      "instruction": "Set Instant Pot on Saute function to medium heat. Heat oil; cook onion, garlic, thyme and ginger for 3 to 5 minutes or until tender. Stir in rice, curry powder, chili powder, salt, pepper, allspice and cayenne; cook for 1 to 2 minutes or until well coated. Stir in coconut milk, vegetable broth, lime juice and beans. Turn off Saute function. ",
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      "instruction": "Close lid and lock to seal. Set Pressure Cook function on high setting for about 5 minutes or until rice is tender. Carefully release pressure manually according to manufacturer’s instructions before removing lid. Set Instant Pot to Warm function until ready to serve. Fluff with fork and stir in green onions.",
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      "instruction": "Grilled Jerk Eggplant: In food processor or blender, purée green onions, oil, soy sauce, lime juice, chili pepper, thyme, ginger, allspice, garlic, sugar, cinnamon, pepper, salt and nutmeg; toss mixture with eggplants. Let stand for at least 30 minutes or up to 60 minutes.",
      "__typename": "instructions_BlockType"
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    {
      "instruction": "Preheat grill to medium; grease grates well. Grill eggplants, turning frequently, for 10 to 12 minutes or until grill-marked and tender. Serve jerk eggplant with rice and beans, and lime wedges.",
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Ingredients

Instructions

  1. Rice & Beans: Add beans to Instant Pot. Pour 6 cups of water over top. Close lid and lock to seal. Set Pressure Cook function to high heat for 15 to 18 minutes or until tender. Carefully release pressure manually according to manufacturer’s instructions before removing lid. (If additional cooking is required, close lid and lock to seal, then activate high setting for additional minutes.) Drain and rinse beans; set aside.
  2. Set Instant Pot on Saute function to medium heat. Heat oil; cook onion, garlic, thyme and ginger for 3 to 5 minutes or until tender. Stir in rice, curry powder, chili powder, salt, pepper, allspice and cayenne; cook for 1 to 2 minutes or until well coated. Stir in coconut milk, vegetable broth, lime juice and beans. Turn off Saute function.
  3. Close lid and lock to seal. Set Pressure Cook function on high setting for about 5 minutes or until rice is tender. Carefully release pressure manually according to manufacturer’s instructions before removing lid. Set Instant Pot to Warm function until ready to serve. Fluff with fork and stir in green onions.
  4. Grilled Jerk Eggplant: In food processor or blender, purée green onions, oil, soy sauce, lime juice, chili pepper, thyme, ginger, allspice, garlic, sugar, cinnamon, pepper, salt and nutmeg; toss mixture with eggplants. Let stand for at least 30 minutes or up to 60 minutes.
  5. Preheat grill to medium; grease grates well. Grill eggplants, turning frequently, for 10 to 12 minutes or until grill-marked and tender. Serve jerk eggplant with rice and beans, and lime wedges.