Like rice, every bag of beans is different. Age and quality make a huge difference. So adjust the cooking time accordingly and also as per your texture preference. If you are replacing soybeans with garbanzo beans, black chickpeas, kidney beans, navy beans, then go with the exact timing as soybeans - 30 minutes at high pressure would do. Make sure to soak the beans. For unsoaked beans (I highly recommend soaking), you need to cook for atleast 45 to 55 minutes. For black-eyed peas and black beans (soaked), I would start with 15 minutes, and depending upon their doneness, you can adjust the timings.