Soak beans for at least 1 hour, but preferably 4 hours.

In the Instant Pot, combine peas, garlic, bay leaves and thyme.

Add 4 cups water.

Cook for 10 minutes on natural release, if the beans were soaked for 4 hours. (Less soaking time will require more cooking time).

Most of the liquid will have evaporated, however, if you have remaining liquid, drain the peas.

Add rice and 3 cups vegetable broth.

Add Scotch Bonnet pepper, cloves and salt. Mix to combine.

Cook for 4 minutes on high pressure natural release.

Once natural release has occurred, open Instant Pot and discard the Scotch Bonnet pepper.

Fluff with a fork and serve.

Place pigeon peas, garlic, bay leaves and thyme in a large pot. Add enough water to cover the peas.

Bring to a boil and reduce to a simmer. Cook on medium heat until peas are tender; about 1 hour.

Drain and discard garlic and thyme.

In a large pot, bring 4 cups water (or 1/2 water and 1/2 vegetable/ chicken broth).

Add rice, peas, cloves, hot pepper and salt and give it a stir.

Cover and cook on low heat.

Simmer for about 15 minutes, until all the water has been absorbed and rice is cooked.

Fluff with a fork.