I just received my preordered America's Test Kitchen recipe book for Instant Pots in the mail yesterday. I loved their approach, generally, and was very excited

I just received my preordered America's Test Kitchen recipe book for Instant Pots in the mail yesterday. I loved their approach, generally, and was very excited to see that they had a pressure cooker book. I'm actually making my first pot of beans following it, as we speak! Anyway, they say that to "minimize busted beans" it's essential to brine them first, 1 lb of beans to 2 qts water with 1.5 tablespoons of salt. You can either soak overnight or bring to a boil and then let sit for 1 hour. They also say you always need to add a bit of oil while cooking, and to use the "natural" pressure release rather than quick release. And 8 cups water to 1 lb of beans. Beyond that, you'll have to determine the particular cook time for your kind of bean, but they seem to range from "turn off as soon as pressure is obtained" for black beans to "3 minutes at pressure" for pinto beans. Hope that helps! I'm looking forward to seeing how my beans turn out following this. I haven't had great luck with pressure cookers in the past.