Drain the soaked beans and place in a pot. Cover with fresh water by several inches again and add any desired seasonings such as garlic or bay leaves. Bring the pot to a boil over high heat.

Once boiling, reduce the heat to low and simmer the beans for about 1-2 hours until tender but still firm (cook time will vary depending on age of the beans). Check the beans periodically during cooking and add more water as needed if it evaporates too much. The goal is to have a creamy texture that holds its shape when done.

Once the cannellini beans are tender, drain any remaining liquid and use in your recipe or store in an airtight container in the refrigerator for up to one week or freeze for later use.

Drain and rinse: Drain the soaked beans and rinse them under running water until the water runs clear.

Add ingredients: Place the drained and rinsed beans in your pressure cooker, along with enough fresh water to cover them by about an inch or two. You can also add a bay leaf, whole garlic cloves, thyme, oregano, rosemary, or any other seasonings you like to the pot for added flavor.

Pressurize: Close the lid of the pressure cooker and set it to high pressure. The exact timing will depend on your model, but most beans take around 25-30 minutes at high pressure to become tender and creamy. Make sure to always follow the manufacturer's instructions for your specific pressure cooker.

Release pressure: When done, carefully release any remaining pressure by moving the valve or opening a quick-release mechanism according to the instructions for your model. Do not attempt to open the lid until all of the steam has escaped and it is safe to do so.

Check tenderness: Once you have released the pressure, open the lid and test the beans for doneness. They should still hold their shape but be tender enough that they can be easily mashed with a fork. If they are not yet done, replace the lid and cook them for an additional 2-3 minutes at high pressure.

Drain: Drain any remaining liquid from the pot using a colander or strainer. You can save this bean water (called "aquafaba") for use in recipes like vegan meringue or as a substitute for egg whites.

Use in your favorite recipe! Your beans are now ready to use in any dish that calls for cooked cannellini beans, such as soups, stews, salads, or even hummus.

Enjoy!