If you look into it you will see that the soaking isn’t necessary, in fact that is how I cooked a batch of beans so quick that I didn’t get to add the salt until they were almost done.
I put them my pressure cooker, fired it up, and after it came to a boil and high pressure, I turned it off to let them (quick) soak for a few minutes, when I remembered them later, they were either cooked, or almost cooked.
Pre-soaking can save time, but isn’t needed.
People should also remember using their coffee thermos for cooking foods like wheat berries, it works on many things.
You didn’t mention salt so I guess that like me, you salt your beans before cooking, there is a myth that one shouldn’t salt before they are soft.
I don’t know; I’ve cooked beans without pressure cookers for 40 years and with a pressure cooker for 11 years, and if I don’t cook ‘em a while they don’t get done.
Just for kicks and giggles, I’ll try bringing them to pressure and then turning it off and see what happens.
Can I mail them to you for you to sample?
;-)
PS - About salt, I usually add a pinch when I toss them in the pressure cooker; if cooking without the pressure (like split peas and lentils), I add when 1/2 way done.