Cooking navy beans today:
1 lb beans
4 cups water
1 tsp olive oil
30 mins pressure cook, natural release.
Will report back.
Didn't do it! Here are some reference tables from this site (https://tidbits-marci.com/how-to-cook-dried-beans-in-the-instant-pot-pressure-cooker/)
for 1 pound of beans, how much liquid?
4 cups liquid: Best for beans that you don't plan on straining, like the pinto bean side dishes you get at Mexican restaurants. Less water means a flavorful, thicker, and more starchy sauce
5 cups liquid: Best for beans that you want to be less starchy and infused with flavor even after straining some of the extra liquid. This is perfect for Mexican food fillings, salads, salsas, and refried beans
6 cups liquid: Best for beans that are hardly starchy and only mildly seasoned. These are perfect for bagging and freezing
how long to cook?
(https://tidbits-marci.com/wp-content/uploads/2019/05/Bean-chart-600X900.jpg)
how many cans of beans will it make?
"Use these helpful average conversions and general rules of thumb to measure dried beans:
2 cups of dried beans = 1 pound of dried beans.
1 pound of dried beans = About 6 cups of cooked beans."
A big Unico can of black beans = 540 mL = 2 1/4 cups
So, 1/2 pound of dried beans + 2-3 cups liquid = 1 can of beans (ok, a little more than a big can of beans, but i like a few extra beans).
Chickpeas are basically the same. Reference card: https://detoxinista.com/wprm_print/29112
Cook at high pressure for 50 minutes, then allow the pressure to release naturally for 10 minutes.