how to cook beans in a pressure cooker without having to soak them

dried beans
bay leaf
cinnamon stick
garlic cloves
crushed and peeled
olive oil
vinegar or citrus juice
In trying to use up a bunch of our pantry items, we found some leftover dried beans from previous projects. We recently got a pressure cooker and had read about how easy it was to cook beans in them, so we decided to try it out.

We were impressed! As promised, the cooking time was super fast, and the beans turned out perfect. Since it is kind of a pain to pull out the pressure cooker from its box on the storage shelf and clean it, we decided to cook a few batches of different beans and use them throughout the week. Now that we know how to prepare them, we will definitely be cooking dried beans regularly!
Transfer the dried beans to a rimmed baking sheet or equivalent. Manually pull out any small stones or other debris. This step is super important because you can seriously crack a tooth by accidentally chewing down on a small stone.
Transfer the dried beans to a colander or equivalent. Rinse them then transfer them into the pressure cooker.
Cover the beans by two inches of cold water.
Add any herbs, spices, or aromatics at this point to season the beans. We usually add a bay leaf, cinnamon stick, and a few garlic cloves. We sometimes add chopped onion too. Don't add salt or anything acidic at this point.
Seal the pressure cooker and set the pressure to high. Heat the beans over medium-high heat until you reach the target pressure, then drop the heat down to medium-low, or at the lowest temperature possible while still maintaining the pressure. Set the timer at this point. Cooking times vary by the bean; see the notes below.
When the timer goes off, transfer the pressure cooker off heat and let the pressure dissipate naturally. (We once released the pressure immediately and it made a huge mess.)
Strain the beans and keep the cooking liquid if you wish to simply sip it or use it in a recipe. Pull out the bay leaf, cinnamon stick, and garlic cloves. Season the beans as needed with salt, pepper, olive oil, and/or vinegar. Enjoy them as is or reserve them for use in another recipe.
In figuring out how to cook dried beans, we found two really good articles online upon which we based this recipe and technique.

The Joy of Cooking
We derived the basic technique from this post, which also linked to the page below.

Hip Pressure Cooking
This post has a great table listing the cooking times for different beans. It also has detailed information on how to make adjustments based on altitude and heat source. Here's a list of cooking times for unsoaked dried beans that we commonly make. If you are cooking a bean that isn't listed below, definitely check out the post on Hip Pressure Cooking.

adzuki (aka red soy beans), 14-20 minutes
black, 22-24 minutes
black-eyed peas, 6-7 minutes
cannelini, 25-30 minutes
chickpeas (aka garbanzo), 35-40 minutes
chickpeas (split), 5-7 minutes
fava, 25-30 minutes
lima, 12-15 minutes
mung, 6-8 minutes
red kidney, 22-24 minutes