The Instant Pot or pressure cooker makes quick work of dried beans. The best part? No presoaking required. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter). Use it to make our Black Bean, Cucumber, and Feta Salad.
Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Let beans stand in cooking liquid 30 minutes; drain.
Beans and grains tend to foam up in a pressure cooker; to avoid a mess, you should lightly cover the vent with a clean kitchen towel when releasing the steam.