"One of my favorite things to pressure-cook is dried beans," says Kamozawa, who also provides a recipe for black bean soup. She correctly points out that usually, by the time you feel like eating them, it's already too late because beans customarily need an overnight soak and an hour or more on the stove. Kamozawa cooks them for five minutes on low pressure to replicate that overnight soak and then drains them before adding flavorful liquids and seasonings and finishing them the rest of the way under high pressure - only about 15 minutes more. She also recommends pressure-steaming hearty whole grains such as farro, spelt, and stone-ground grits.