Red Beans and Rice

Made a batch of Red Beans and Rice. (Just the beans part really), and froze in into 4 nice chunks in my souper cubes.

Reheating the beans requires two passes of the 1 lb defrost cycle (about 10 minutes each). I chip off the partially thawed chunks from the edges and flip the chunk over before the 2nd defrosting. After the 2nd pass, I can mostly chip apart everything remaining, then put it in for the final heating at 8 minutes for 50% power.

About 5 or 6 minutes after starting the beans, it is time to make the basmati rice. A half cup of dry rice makes a nice amount to go with the beans. The steel bowl that fits in the instant pot for pot in pot cooking weighs 219 grams with a half cup of dry rice. After rinsing the rice (about 3 or 4 times leaves the water much clearer) I'll want to add water to bring the total weight to 337 grams.

Put water in the main pot, put the bowl in the silicone trivet, lower it into the pot and do high pressure for 5 minutes. Let cool down for another 5 minutes, take the trivit and bowl out, fluff the rice with a fork, and the rice and beans should be done at almost the same time.

Dump rice over beans and dig in. (It is pretty good and for my taste doesn't need any additional hot sauce).

Note: I have some rice that calls itself "light brown", I just tried cooking some exactly like the basmati rice, but cranked the time up to 25 minutes with 8 minutes of natural release. Seemed to work pretty well.

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