Quick soak the beans: Rinse the beans under cool running water, and shake to drain. Add the beans to the electric pressure cooker and cover with 6 cups of water. Bring the water and beans to a boil using the electric pressure cooker's sauté function on high. Once the water comes to a boil, lid the pressure cooker and cook for 1 minute on high pressure. When 1 minute is up, carefully release the pressure manually. Stop and start as needed to prevent foam spurting up through the valve. Release the lid.

Drain the beans and return to pressure cooker: Drain them in a colander or sieve and rinse with cool water. Return the soaked beans to the electric pressure cooker. Add 8 cups of water, 1 teaspoon of salt, onion, garlic, bay leaf and oil to the pot.

Cook the beans: Secure the pressure cooker's lid and set the pressure to high for 5 to 15 minutes, depending on the beans you are using. Consult the chart above.

Natural release: When the time is up, turn off the heat. Allow the pot to cool down and release pressure naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened. Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot. Using a slotted spoon, fish out and discard the onion, garlic, and bay leaf.

Use or store: Your beans are now ready to use. If you want to store them, measure out 1 ½ cups of beans into 2-cup storage containers. Add liquid to cover, leaving ½ inch of headspace. Seal and store in the refrigerator for 4 to 5 days, or in the freezer for up to one year. Be sure to label the jars with date and contents.