Measure the amount of beans need and place them into a large glass bowl. Remember, use either the amount the recipe calls for as dried beans, or one 1/2 cup to use in place of 1 can.

2. For kidney beans, add a 1/2 teaspoon of baking soda. For non-kidney shaped beans (black beans, pinto beans, etc.), replace the baking soda with 1 T. of vinegar (distilled white or apple cider are fine) per cup of beans.

3. Fill the bowl with filtered water and cover. Allow to soak at least 12 hours, and it is ideal to change the liquid at least once.

4. After soaking, pour off the liquid and rinse with fresh water.

5. Place the soaked and rinsed beans into the Instant Pot, and add filtered water to cover by about 1 inch.

6. Set the IP to 20-25 minutes on manual. I like my beans a bit softer, so I cook for 25 minutes. Let the pressure naturally release after cooking, then drain and use.