A few months ago when i got this pressure cooker (this kinda mid grade bon appetit countertop electric), I decided to cook a pot of great norther beans. I was just kinda dicking around so i wasn't really taking notes, putting in some stuff, bay leaves, rosemary, whatever. It was the best pot of beans i've ever made. These were of course side dish beans, not just regular cooked beans that were going to be used in something else.
I have not been able to recreate the texture of those beans since. I know NOT to salt them when in the PC, I have new (at least from the store) beans, I've tried different liquids, etc. Anyone have an idea for how to get great creamy beans? I AM pre-soaking them for about 8 hours, and then anywhere between 4-8 with a natural release for the PC.
I know all PC's are different, but if there are any general tips, I want to use as little liquid as possible but i've been having a hard time finding consistent info on what that amount is really.