KimchiBleu:
We use our Instant Pot for beans frequently and love the results. Another poster has responded with their technique - straight from dried. We use the Quick Soak method:
I put the beans in the Instant Pot stainless steel bowl and cover them with cold water plus 2-3 inches. I set the Instant Pot on Manual, clicking the Adjust button within 30 seconds to raise the temperature to high. As you know, do not put the pressure cooker lid on at this point. I do not cover at all, but some people have a glass lid with their Instant Pot or an old pan or Corning Ware lid that would fit if you want to speed the boil.
After the water comes to a boil, I turn the Instant Pot (IP) off (timing is not critical, I've been off by 5 minutes on this with no problem). I lay the Pressure Cooker lid on top, at an bit of an angle, to hold heat (the optional lid would work quite well for this, too). Then I wait an hour. After that hour of "Quick Soak", I drain the beans in a colander, put them back in the IP stainless steel bowl, cover them again with water (cold) plus about a 3 inch depth and usually I add a bay leaf at this point. Next, I secure the IP pressure cooker lid, turn the toggle to the closed (pressure) position, and begin to pressure cook the beans using the Manual button and time setting. I set Garbanzo beans at 25 minutes, Adzuki at 16 min, Pintos at 25. I always Natural Pressure release beans (NPR).....well, at least for 15 minutes (I am not always as patient as I ought to be. Otherwise you get a cloggy mess. My times are longer than most, I think, because I'd rather have my beans really tender than to have to repressurize and cook another 2 minutes (again, a patience issue!). I recall one time the beans were not "quite" done to my taste and I just set "saute" to medium and simmered them for another 10 min in the pot.
So my way takes longer overall than cooking from dry, and my times are longer than the guidelines that come with the IP. But my beans are really tender. BTW: they freeze wonderfully in baggies, portion sized for future recipes. My tip: as you find times that work for you, write them down in your IP booklet for future reference.