If using canned black-eyed peas, drain and rinse them. If using dried peas, soak overnight, then boil in fresh water until tender.

Add the peas, 3 cups of water, onion, garlic, whole cloves, and fresh thyme to a large pot. Bring to a boil over medium heat. If using canned peas, boil for about 5 minutes.

Stir in the rinsed parboiled rice, chopped pumpkin, coconut milk, and salt. Add the whole Scotch bonnet pepper and bring everything back to a gentle boil.

Reduce the heat to medium-low and cook until the rice begins to soften.

Stir in the black pepper and brown sugar, being careful not to break the whole pepper.

Continue simmering until the rice is tender and most of the liquid has been absorbed, about 25–30 minutes total after adding the rice. Stir occasionally to prevent sticking. Add a little water if needed.

Remove the Scotch bonnet pepper, thyme stems, and whole cloves if you can locate them. Turn off the heat, let the rice rest for a few minutes, then serve.

Drain and rinse the canned black-eyed peas. Add them to the Instant Pot along with the water, rinsed parboiled rice, pumpkin, coconut milk, onion, garlic, whole cloves, thyme, salt, black pepper, brown sugar, and whole Scotch bonnet pepper. Stir gently to combine.

Secure the lid and set the valve to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes.

Once cooking is complete, allow the pressure to release naturally for 8 minutes. Carefully move the valve to Venting to release any remaining pressure.

Once the pressure indicator drops, open the lid. Remove the whole pepper, thyme stems, and cloves if you can locate them. Gently fluff the rice and let it sit for a few minutes before serving.