IP Collards and White Beans

Had an issue with this recipe, going by the instructions the collards weren't cooked enough, plus beans were still very firm so it certainly could have cooked longer and or had a natural pressure release. Perhaps even 2-3 Tbsp more fluid.I put it back on for 4 minutes after adding an 1/8 cup of water, but it still burned on bottom, didn't get an over heat alarm. Even then the beans weren't the much feared mush! And collards were still too tough! I give this recipe a nice try but make the recipe better!So my recommendation is add extra water, pressure cook 8 minutes with pressure release right away. I have yet to confirm this but next time I make, this is what I'll do. Another note, maybe add all fluids in bottom, then add collards and stir, then top with the beans? PS: Maybe even wilt the collards first then add to IP.https://ift.tt/32P9kM8 via /r/instantpot https://ift.tt/34PGlJQ