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Soak dried lupini beans overnight and cover with enough water.
Place lupini in a pressure cooker and cover with enough water until submerged, seal the lid and cook over medium-high heat. Once you hear the whistle of the pressure cooker it is an indication that it started boiling, set the timer for 5-7 minutes. Then turn it off and set it aside.
Once the pressure cooker cooled off, open the lid, rinse the water, soak lupini beans in fresh tap water and keep it in the fridge.
Drain, rinse, and refill with fresh tap water once a day. If possible, aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. What we are looking for is a crunchy tender lupini with no bitter taste.
For storage, add 1 teaspoon of salt for the whole batch over lupini beans in water and keep in the fridge, they can last 2-4 weeks. At this point there is no need to continue to change the water.