1 Soak beans for at least 4 hours. Place the beans and bay leaves in the pot and cover with water, add 1 tablespoon oil in the pressure cooker. Lock the lid and place over high heat. Bring to pressure and cook 15 minutes, then release pressure, open the lid, drain the beans, reserving the liquid. 2 Heat 1 tablespoon oil in the pressure cooker. Saute the onions and garlic until the onions begin to brown. Stir in the molasses, mustard, turmeric, brown sugar, tamari, and liquid smoke. Add the beans and 1 cup of cooking liquid. 3 Lock the lid in place and put over high heat, bring to pressure. Cook for 10 minutes, release pressure. If the sauce is not thick enough, allow to simmer uncovered until desired.