You don't need to soak your beans.

In a pressure cooker, unsoaked beans cook perfectly in 30 to 40 minutes. At 120°C (248°F), pectin breaks down faster and Maillard reactions accelerate. The result: evenly cooked beans with deeper, more complex flavor than their soaked counterparts.

Method: rinse the beans, cover with water or broth by about 3 to 4 cm, add 10g salt per liter. White or pinto beans: 30 minutes on high pressure. Black beans: 40 minutes. Always use natural pressure release.

More on using the pressure cooker in the latest Kitchen Lab