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For soaked beans, cook for 25-30 minutes at high pressure, followed by a natural pressure release.
For unsoaked beans, cook for 45-50 minutes at high pressure, followed by a natural pressure release.
Ensure your pressure cooker is properly sealed.
Use about 6 cups of water or broth per pound of beans.
Avoid adding acidic ingredients before cooking.
If at high altitude, increase cooking time by approximately 5% for every 1,000 feet above sea level.
Always opt for a natural pressure release.