I soaked cannellini beans this morning - 4 hours total. It's important to drain and rinse beans before cooking. Then I covered the beans with water (must be under the half way mark) and a little cooking oil which is recommended to prevent too much frothing.
Let the pressure build up - takes about 10 minutes. When the little "hat" starts to rock, you start the timer. The book says to cook for 2 - 5 minutes. We went with 4 minutes and will go with 3 next time as they were a little mushy. I will keep the book handy and put my own notes in. I'll sauté the beans later in the week with olive oil, garlic, and spinach.
It does take some time (maybe 20 minutes or so) for the pressure to come down, but once you turn the heat off, you can walk away and not think about it. That's my kind of cooking!
And cooking beans in advance forces me to start the week with a plan.
Note: Seeing the little hat rocking about can be a little intimidating the first time you see it go. Just be sure to read the directions before using - there are built in safety features.