The Instant Pot really is the best, easiest, & quickest way to cook dried beans. I've tried all the other methods.
1 pound beans, sorted (any dirt and bad beans removed) and rinsed
7 cups water
1 small onion or 2 cloves of garlic, peeled (optional, but adds some flavor)
Sort the beans on a half sheet pan by brushing a little at a time to the other side, removing any stones or dirt clods you find. Rinse the beans, then put them in the pressure cooker. (1 pound of beans will fit a 6 quart cooker. Use a larger stovetop cooker for 2 pounds.)
Add the water, onion and/or garlic, and bay leaf (optional). Bring the cooker up to high pressure, then pressure cook for the time listed in the chart below. Use the Manual button & adjust the time if using the Instant Pot. Let the pressure come down naturally (stovetop: remove from heat).
Black, navy, pinto: Stovetop=30 minutes, Electric=35 minutes
Red kidney, great northern, cannellini: Stovetop=35 minutes, Electric=40 minutes
Garbanzo/chickpeas: Stovetop=40 minutes, Electric=45 minutes
Check a couple of beans for doneness, then use the beans (and their liquid). If they’re still tough, do one of two things: If the beans are close to done, simmer them (without locking the pressure cooker lid) for another five to ten minutes. Otherwise, lock the lid on, bring the pot back up to pressure, and cook under pressure for another 5 minutes. Then quick release the pressure and check them again.
Save the beans for later by refrigerating (for up to a week) or freezing (for up to six months, or longer.) 1.5 cups of cooked beans plus cooking liquid equals a 14.5 ounce can.