• 36g salt
• 10g baking soda
• 2 L (about 8 cups) cold to room temp water
• 1 Lb beans

In a large bowl, mix the salt, baking soda, and salt. Add the beans and soak overnight. Drain, rinse, and cover with fresh water by 2 inches for cooking. I salt the cooking water at this point (about 1 Tbsp Diamond Crystal Kosher or 1.5 tsp Table salt), but if you are sensitive to salt, you can wait until closer to the end of cooking.

Pressure Cooker High Setting

• Chickpeas: 25 min
• Black beans: 18 min
• Pinto beans: 18 min
• Kidney beans: 20 min
• Giant beans: 40 min

salt the cooking water generously

• Chickpeas: 50 min
• Black beans: 35 min
• Pinto beans: 35 min
• Kidney beans: 45 min
• Giant beans: 1 hour 20 min

• 1 Lb dry beans
• 2 L (about 8 cups) cold to room temp water
• 12.6 g salt = 1.5 Tbsp Diamond Crystal Kosher or 2 1/4 tsp Table salt

(in the video, I made a mistake and called for 8.5g salt)

Put the beans, water, and salt in a pot that can maintain 195F (+/- 5F is fine). My old Instant Pot Duo could do it on Slow Cooker High setting. My new Instant Pot Pro does it on Sous-vide 190F setting (it’s not really 190, it’s 196 :) The first time you do it, check the temperature at 2 hour intervals. You don’t need to watch it for the whole cooking time. If it’s doing well after 2, 4, and 6 hours, it’s likely to continue with the correct temperature.

Cooking Times at 195F:

• Cannellini and other delicate white beans: 7 hours
• Pinto, black, and most other beans: 12 hours
• Giant beans: 15 hours