Cover beans with 6-8 cups of water and let soak 20-36 hours
Drain beans and rinse under running water while rubbing (or kneading) vigorously with your hands. (This helps break down the gas-causing surface coating)
Place beans in instant pot with bay leaves and salt
Cover with water, about an inch deep on top of beans
Place lid on pot, making sure the valve is closed
Select the “bean/chili” setting
Adjust the cook time to 30 minutes for firm beans, or 35 minutes for softer beans (which are perfect for mashing as in refried beans) (Note: As beans age in storage, they take longer to cook. Below, you’ll see that I’ve set the timer for 110 minutes, because, yes, that’s how long it takes for my 3+ year old beans to cook!)
Let cook, and then slowly depressurize before opening pot.