notes from sensei: https://www.youtube.com/watch?v=_t6WxPOppd8

====== Baking Soda Soak ======

  * 36g salt
  * 10g baking soda
  * 2 L (about 8 cups) cold to room temp water 
  * 1 Lb beans

In a large bowl, mix the salt, baking soda, and salt.  Add the beans and soak overnight.  Drain, rinse, and cover with fresh water by 2 inches for cooking.  I salt the cooking water at this point (about 1 Tbsp Diamond Crystal Kosher or 1.5 tsp Table salt), but if you are sensitive to salt, you can wait until closer to the end of cooking.

====== Instant Pot Cooking Times ======

Pressure Cooker High Setting 

===== With Baking Soda and Salt Overnight Soak =====

  * Chickpeas: 25 min
  * Black beans: 18 min
  * Pinto beans: 18 min
  * Kidney beans: 20 min
  * Giant beans: 40 min

===== Without Overnight Soak ===== 
salt the cooking water generously

  * Chickpeas: 50 min
  * Black beans: 35 min
  * Pinto beans: 35 min
  * Kidney beans: 45 min
  * Giant beans: 1 hour 20 min

====== Cooking beans at 195F ======

  * 1 Lb dry beans
  * 2 L (about 8 cups) cold to room temp water
  * 12.6 g salt = 1.5 Tbsp Diamond Crystal Kosher or 2 1/4 tsp Table salt
(in the video, I made a mistake and called for 8.5g salt)

Put the beans, water, and salt in a pot that can maintain 195F (+/- 5F is fine).  My old Instant Pot Duo could do it on Slow Cooker High setting.  My new Instant Pot Pro does it on Sous-vide 190F setting (it’s not really 190, it’s 196 :)  The first time you do it, check the temperature at 2 hour intervals.  You don’t need to watch it for the whole cooking time.  If it’s doing well after 2, 4, and 6 hours, it’s likely to continue with the correct temperature.  

Cooking Times at 195F:
  * Cannellini and other delicate white beans: 7 hours
  * Pinto, black, and most other beans: 12 hours
  * Giant beans: 15 hours