Chef's rule of thumb: everything you do in a slow cooker (crock pot) can be done better and faster in a pressure cooker. Dried beans, for example. 4:1 water ra

Chef's rule of thumb: everything you do in a slow cooker (crock pot) can be done better and faster in a pressure cooker. Dried beans, for example. 4:1 water ratio; e.g., four cups of water per cup of dried beans. 1 tsp of sea salt per cup of dried beans. Bring to high pressure and cook for 25 minutes. Allow to naturally release. 2:1 yield (two cups of cooked beans out for every dry cup in) Perfectly soft, yet still intact, as long as you kept the temperature low during the cook. Steam should be just escaping from the pressure valve once you hit pressure, no more.