分类豆类并丢弃任何萎缩的，石头或碎片。在冷流水中用漏勺彻底冲洗。不需要浸泡——高压烹饪直接从干豆工作。使用大约1磅干豆对3-4杯水或肉汤。准备好香料和盐；盐可以从开始时加入。

Add rinsed beans, measured liquid, salt, and aromatics to the inner pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Using oven mitts, lift the inner pot out of the base — it's hot. Pour beans into a colander and drain. Rinse with cold water to stop carryover cooking and remove excess starch. Reserve cooking liquid if using for soups, stews, or mashing. For sauced dishes like baked or refried beans, return to pot with sauce or reserved liquid and use the Sauté function or a second pressure cycle as needed. Store in an airtight container in the fridge up to 5 days. Don't overcook on the first pass — mushy beans fall apart in follow-up cooking.