It's not perfect, but I've had good results soaking the beans first. Soaking overnight works best, but in a pinch, two minutes at high pressure is sufficient. Y

It's not perfect, but I've had good results soaking the beans first. Soaking overnight works best, but in a pinch, two minutes at high pressure is sufficient. You can release the pressure quickly (by the steam valve) after the soak, because the beans are still hard. Discard the soaking water. Adding some salt to the cooking water (not the soaking water) will help keep the beans from turning to mush. You will probably have to experiment to find out what works for your cooking equipment, beans, and water chemistry. I assume a slow-cooker or stove-top method would remove some of the variables and make it easier to achieve a consistent result. I haven't manage to plan beans that far ahead in recent memory, so I can't confirm.