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Add beans to a large bowl and cover with abundant filtered water. At least 4 times as much water as beans. Cover with a clean dish towel. Soak for 8-12 hours on the kitchen counter.
Drain beans and rinse really really well.
Add beans to instant pot and cover with fresh water to about 2 inches above the beans (two thumbs thick).
Put on the lid and turn the knob to the sealing position.
Press manual (or pressure cook on newer models) set to high pressure and adjust timing follows depending on if you need the beans for salad/rice and beans/soup: Black Beans: 20/25/30 minutes + 20 mins NPR, Pinto Beans: 15/20/25 + 20 mins NPR, Navy Beans: 25/30/35 + 20 mins NPR, Kidney Beans: 25/30/35 + 20 mins NPR, Adzuki Beans: 5/10/15 + 20 mins NPR, Mung Beans: 0 + 10 min NPR / 0 + 15 min NPR / 1 + 20 mins NPR.
Let pressure release naturally for specified time above, then, if safety pin hasn't dropped on its own yet, release remaining pressure manually.