I have always hated soaking beans, which is why the Instant Pot has been one of the single greatest cooking inventions I have ever used.

Exactly why I bought mine. Any pressure cooker will do. Beans (red, pinto, or black) 1 : 2 with water for 40 minutes, followed by natural release. I use roughly a pint of dried beans (1lb bag, then topped up with out of a mixed-beans bag), to get 9 large servings.

I also do quinoa in the same cooker 1 : 4/3 with water (or sub up to half the water with stock) for 0 minutes (just bring up to high pressure), followed by natural release. I use 3 cups dry to make 9 servings.

Depending on you spice budget, you might feel like you are getting more by applying right before eating. But, if you want the spice flavors to permeate the beans, it’s best to add them to the pot as warm them just a bit with the saute setting before adding the beans (or quinoa/rice/grains) and water.

If you eat meat, miscut ham is also a good addition to the beans before cooking – they will share lipids and flavors.

I use nooch as a topping for mine, to try to keep it vegan, but what I really like is a Mexican shredded cheese blend.