Instant Pot beans trial and error page

p.s. I never soak my beans. I can't be expected to plan that far in advance.

Black beans: 1 lb. beans. 6 cup water. Cook 21 minutes using bean setting, low pressure. Release pressure after 20 minutes. Results: Just about perfect.

Black beans: 1 lb beans. 6 cups water. Cook 23 minutes using high pressure. Release pressure after 25 minutes. Results: Too mushy.

Chick Peas: 1 lb. beans. 6 cups of water. Cook 22 minutes using bean setting, low pressure. Release pressure after 20 minutes. Results: Just a touch toothsome. Will cook for 24 next time

Chick Peas: 1 lb. beans. 6 cups water. Cook 24 minutes using bean setting, low pressure. Release pressure after 20 minutes. Results: Still too toothsome but almost perfect for a salad. Next time will cook for 24 minutes and allow to release naturally.

Pinto Beans: 1 lb beans. 6 cups water. Cook 25 minutes using Pressure Cook setting, high pressure for 25 minutes. Natural release. Added 1 tsp salt, 1 Tbl. garlic powder, 1 tsp. onion powder, 1 Tbl. chili powder, and 1 tsp. oregano for Mexican restaurant-style beans. Results: Practically perfect in every way. The beans aren't too mushy or toothsome. They hold together but aren't hard. And the flavor is good if you want a Mexican-style bean.