I'm making red beans and rice (minus the rice for now) in the instant pot for a potluck tomorrow. I figured I'd make it the night before, refrigerate it and reheat it tomorrow to really bump up the flavor; the part that I'm hitting a roadblock with right now are the beans. 55 minutes high pressure left them a little tougher than I'd like, but I got ahead of myself and I've already reintegrated the seared andouille so I'm hesitant to do another round of pressure cooking in fear of making the meat mushy. The plan currently is to set the device to slow cooker and let it go on low overnight. Is this overkill? Am I worrying too much about the meat and should I just do another round of pressure cooking and put it in the fridge as originally planned? Any help would be appreciated, thank you.
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