I typically put in a cup of beans and 3 cups of water and blast it for an hour and let it natural release. Then when I get around to it I open the pot, put it on low saute for 30 minutes and add in things I want. This time I added canned roasted green chiles, tomato paste, frozen corn, ground cumin, ground guajillo chile, ground mexican oregano, salt, pepper, all spice, sage, and a bit extra water and let that chill and bubble a while.
Rice cooker is just 1 cup rice, 1 cup water, 1 cup frozen vegetables, turmeric, salt, pepper.
This is low effort for me, I set up the beans in the morning and sometimes leave them in the pot on warm after the natural release for a while before I do the saute part. I typically set up the rice, beans, oatmeal, and sometimes other things in the morning really quickly and let the robots do all the labor.
I don’t have a rice cooker, so naturally, I use my instapot to make rice. But when I make rice and beans, I also use the instapot to make beans… so I’m toying with the idea of just doing rice and beans in the same instapot at the same time… thoughts?
Before I got my rice cooker (I actually posted about it in the old lemmy.world version of this community) I would make rice in the IP also and I have multiple inserts so I’d make the rice, put aside then make the beans.
Few thoughts I guess
If you’re using dry beans and white ricen it will be beans and congee.
If you soak beans, then you probably need to cook it with brown rice so the timings line up (22 min).
If you’re using skinned lentils like red lentils (brown lentils w/o skin), moong dal (mung beans skinned and split), toor dal (pigeon peas skinned and split) then you can make that dry with white rice and that would be kitchari
I think a rice cooker is a really valuable, easy, cheap and effective addition to have and don’t recommend people deny themselves the advantages of automation. If it weren’t for my soy milk maker, instant pot, small 40 dollar air fryer, rice maker, dish washer, and various blenders I would not be able to feed myself in the time I have lol
Okay, thanks. This is a good summary. It really seems like a rice cooker would be a worthwhile investment. I just don’t have any more cupboard space!! I’ve been resisting for a while. But my rice and bean consumption has just been climbing. Spend your money where you spend your time, right?
A second instapot insert is an interesting idea as well. Do you know if they stack neatly?
I’m just getting into using a pressure cooker! Would you mind sharing your recipe for the beans and rice?
I typically put in a cup of beans and 3 cups of water and blast it for an hour and let it natural release. Then when I get around to it I open the pot, put it on low saute for 30 minutes and add in things I want. This time I added canned roasted green chiles, tomato paste, frozen corn, ground cumin, ground guajillo chile, ground mexican oregano, salt, pepper, all spice, sage, and a bit extra water and let that chill and bubble a while.
Rice cooker is just 1 cup rice, 1 cup water, 1 cup frozen vegetables, turmeric, salt, pepper.
This is low effort for me, I set up the beans in the morning and sometimes leave them in the pot on warm after the natural release for a while before I do the saute part. I typically set up the rice, beans, oatmeal, and sometimes other things in the morning really quickly and let the robots do all the labor.
I don’t have a rice cooker, so naturally, I use my instapot to make rice. But when I make rice and beans, I also use the instapot to make beans… so I’m toying with the idea of just doing rice and beans in the same instapot at the same time… thoughts?
Before I got my rice cooker (I actually posted about it in the old lemmy.world version of this community) I would make rice in the IP also and I have multiple inserts so I’d make the rice, put aside then make the beans.
Few thoughts I guess
If you’re using dry beans and white ricen it will be beans and congee.
If you soak beans, then you probably need to cook it with brown rice so the timings line up (22 min).
If you’re using skinned lentils like red lentils (brown lentils w/o skin), moong dal (mung beans skinned and split), toor dal (pigeon peas skinned and split) then you can make that dry with white rice and that would be kitchari
I think a rice cooker is a really valuable, easy, cheap and effective addition to have and don’t recommend people deny themselves the advantages of automation. If it weren’t for my soy milk maker, instant pot, small 40 dollar air fryer, rice maker, dish washer, and various blenders I would not be able to feed myself in the time I have lol
Okay, thanks. This is a good summary. It really seems like a rice cooker would be a worthwhile investment. I just don’t have any more cupboard space!! I’ve been resisting for a while. But my rice and bean consumption has just been climbing. Spend your money where you spend your time, right?
A second instapot insert is an interesting idea as well. Do you know if they stack neatly?
Not really lol
Hahahah… welp!