Firm smoked sausage will hold its shape during
cooking, but softer sausage may not. If you prefer, you can wait to add the
cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you
do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This
should ensure soft beans.
If the beans are not soft after 40 minutes of
high pressure cooking and 20 minutes of naturally releasing pressure, then
re-secure the lid, seal the vent, and cook for an additional 20 minutes at high