I fully subscribe to the description that the beans spend 30 sec at the peak temperature/peak pressure of the system, and that they are fully cooked to the liking of the individual consumer.
What I try to figure out is what is the actual cooking time. @Anna N: you’ve made an excellent point on comparing the results with a blanch. That is submerging the beans into boiling water and keeping them there for some time to cook, before (likely) shocking them and serving. Cooking time will most likely be longer.
@JoNorvelleWalker: my apologies - I have a very simplistic view on the world, and it based on thermodynamics: your cooking set-up will need to heat up. For me the best way to judge this is to know how much thermal mass has to be heated up before the cooking process starts. If your 4.5 kg Fissler heats up in just one minute to sustain a humid ~120oC cooking environment, I salute you on your heat source. I’d calculate also that time partially into the cooking time. If your Fissler is ok with shocking it under cold water to decrease the temperature rapudly and release the pressure within 10 sec I salute you and Fissler on a very sturdy piece of equipment. And I calculate that time into the cooking time as well.
With that ~ 90 sec overall cooking time and the translation from a >100 oC pressure cook environment to a regular blanch (with better heat transfer) I’d think the 3-4 min I give green beans will usually end them up with a very similar bite & texture, which - as you asked for “what this had to do with the price of beans” - is all I tried to figure out.
Many roads lead to Rome and I can now place your 30 sec beans into “my” cooking world. Thanks for that 🤗
