This is where I keep actual cooking notes for various things I cook in the pressure cooker. Method: heat without weight until all steam then put on the weight. Do not start the timer until the cooker is fully up to temp. At that point turn it down to medium-low and start timing. When it's done cooking let the pan cool naturally. Do not open the lid until the weight has been removed. I generally add half a teaspoon of salt and a tablespoon of oil and a bay leaf. Chana Dal: 30 minutes Pinto beans: 35 minutes Black beans: 28 minutes Red Kidney beans: 30 ;; use 1/2 cup extra water Great Northern: 45 ;; use extra water Chickpea/Garbanzo: 45 minutes (30 in Instant pot) Maricopa beans (?) 40 minutes Navy beans 30 minutes